Sunday, December 8, 2013

Chocolate-Covered Cherries

This recipe also comes from a Taste of Home magazine from many years ago. My mom and I make these every year for our holiday platters. 

1 jar (10 oz) maraschino cherries
3 Tablespoons butter
2 Tablespoons light corn syrup
3 Tablespoons cocoa mixed with 1 Tablespoon melted butter
2 teaspoons half and half cream (I substituted with milk and a little bit of melted butter)
2 1/2 cups powdered sugar
1 cup white chocolate melting discs
1/2 cup chocolate melting discs 

First pat cherries dry and let them sit on a plate covered with paper towels. 
In a large bowl, mix the butter, corn syrup, cocoa mixture. and cream. 
Add the powdered sugar. Place mixture in the refrigerator for about an hour. 

When chilled, scoop out about a teaspoon of the mixture. (Try not to handle the dough very much. It will get sticky.) Press ball into a flat circle and place a cherry in the middle. 
Using the palms of your hand, quickly roll into a ball. Place on a baking sheet lined with wax paper. Put in the freezer for about an hour. 
When chilled, dip the cherries in melted white chocolate. Using a spoon, drizzle milk chocolate over the white chocolate.