December 19, 2011

Gift Giving- Chocolate Covered Cherries

I never liked chocolate covered cherries when I was younger.  They just didn't do it for me.  But I think I found the best version ever of them.  And I do mean ever.  They are covered in buttercream first and then in chocolate!

Here is the original recipe.

Chocolate-Covered Buttercream Cherries

60 maraschino cherries with stems (About  2 10-ounce jars)
2 cups powdered sugar
3 tablespoons butter, softened
3 tablespoons light corn syrup
1/4 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons shortening

Pat cherries dry with paper towels; set aside. In a small mixing bowl, combine the sugar, butter, corn syrup, and salt; mix well. Turn onto counter and knead until smooth. Don't worry if it seems crumbly at first; it'll come together after a few kneads. Cover with plastic wrap and refrigerate for 1 hour.

Roll dough into 1/2 inch balls (about the size of a cherry); flatten each into a 2-inch circle with your hand. Wrap each circle around a cherry and lightly roll in hands to cover. Place cherries with stems up on waxed paper-lined baking sheets. Cover loosely and refrigerate for 1 hour.

 In a microwave or heavy saucepan, melt chocolate chip and shortening; stir until smooth. Holding onto the stem, dip each cherry into the chocolate; set on waxed paper. Refrigerate until hardened. Store in a covered container and refrigerate for 1-2 weeks before serving.

Best if served at room temperature.

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