Are you in pursuit of a delectable treat that harmoniously blends the lusciousness of chocolate and the captivating flavors of cherries? If so, look no further! Embark on a culinary adventure as we uncover the secrets behind crafting exquisite chocolate-covered cherry bombs in the comfort of your own kitchen. Through this comprehensive guide, you'll master the art of selecting the finest ingredients and orchestrating a seamless cooking process, culminating in a delightful symphony of flavors and textures that will tantalize your taste buds. So, don your apron, gather your ingredients, and prepare to create these enchanting treats that will leave a lasting impression on your palate and captivate the hearts of all who indulge.
Let's cook with our recipes!
CHOCOLATE COVERED CHERRY BROWNIE BOMBS
These Chocolate Covered Cherry Brownie Bombs are delicious bites of brownie surrounding cherries and then dipped in chocolate!
Provided by Lisa Longley
Number Of Ingredients 4
Steps:
- Bake the brownies as directed and let cool completely. Do not overcook the brownies, crunchy brownie bits don't make for good bombs.
- Crumble the made brownies and mix in about 3/4 a cup of chocolate frosting. If you've made cake pops before, you want a similar consistency. You may need to add a little more, but you want to start out on the low side and add more if you need it.
- Once you have it the consistency needed (stays together easily but isn't too sticky to roll into balls), start with about 1 1/2 TBSP of brownie frosting mixture. (A cookie scoop makes it a lot easier.) Form it into a ball, but then make a hole in the middle that you can drop one cherry from the pie filling into.
- Fold the brownie ball in over the cherry or top with a little more of the brownie/frosting mixture and do your best to seal the cherry in.
- Once you have all your bombs made, pop them in the freezer for about 20 minutes.
- While they are hardening up in the freezer, melt your almond bark. You may need a little more or a little less depending on how heavily you coat the bombs.
- After the 20 minutes, take them out of the freezer and keep them in the refrigerator. Working one bomb at a time, drop it into the melted almond bark, pull it back out, and tap off the excess chocolate.
- Place it on wax paper and wait for it to dry completely.
CHOCOLATE-CHERRY BOMBS
Provided by Food Network
Time 45m
Yield 14 servings
Number Of Ingredients 5
Steps:
- 1. Add boiling water to gelatin mix in a medium bowl; stir for 2 min. or until completely dissolved.
- 2. Microwave evaporated milk and chocolate in microwaveable bowl on high for 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Add to gelatin; whisk until blended.
- 3. Pour into 14 (3 oz.} paper cups sprayed with cooking spray. Refrigerate for 15 min.
- 4. Top with cherries, pressing in slightly to stick. Refrigerate 20 min. or until firm. Unmold to serve.
- Variation: Substitute mini-muffin pan or ice cube tray for paper cups.
CHOCOLATE COVERED CHERRIES
Easy, delicious cherries. Just like you buy in the box! It's best to let the candies ripen for 1 to 2 weeks.
Provided by Meredith
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h
Yield 60
Number Of Ingredients 5
Steps:
- Drain cherries and set on paper towels to dry.
- In a medium bowl, combine butter and corn syrup until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Chill until firm.
- Melt confectioners' coating in a heavy saucepan over low heat. Dip each cherry in by its stem, and place on waxed paper lined sheets. Chill until completely set. Store in an airtight container in a cool place. Best after 1 or 2 weeks.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 10.5 g, Cholesterol 1.5 mg, Fat 3.6 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 2.1 g, Sodium 5.1 mg, Sugar 4.5 g
CHOCOLATE-CHERRY BOMBS
Watch the video to see this Chocolate-Cherry Bombs recipe in action. These dramatically delicious Chocolate-Cherry Bombs have truly explosive flavor.
Provided by My Food and Family
Categories Home
Time 45m
Yield 14 servings
Number Of Ingredients 5
Steps:
- Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved.
- Microwave evaporated milk and chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Add to gelatin; whisk until blended.
- Pour into 14 (3-oz.) paper cups sprayed with cooking spray. Refrigerate 15 min.
- Top with cherries; press gently into gelatin mixture to secure. Refrigerate 20 min. or until gelatin is firm. Unmold just before serving.
Nutrition Facts : Calories 60, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 2.9362 mg, Sodium 40 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 2 g
CHOCOLATE COVERED CHERRY BROWNIE BOMBS RECIPE - (4/5)
Provided by bobcat
Number Of Ingredients 4
Steps:
- Make brownies and bake according to directions on the box. Let cool completely. DO NOT OVERCOOK. Crumble the brownies and mix in about 3/4 cup of chocolate frosting. If you've made cake pops before, you want a similar consistency. Add more frosting a little at a time if you need to until you have the right consistency (stays together easily, but isn't too sticky) to roll into balls. Start with about 1 tablespoon of brownie/frosting mixture. Form into a ball, then make a hole in the middle to drop one cherry from the pie filling into. Use a little more the brownie/frosting mixture if needed to seal the cherry in. Place balls in freezer for about 20 minutes. While they are hardening in the freezer, melt the chocolate chips. You may use more or less depending on how heavily you coat the balls. After removing the balls from the freezer, keep them in the refrigerator while taking one out at a time and dropping into the melted chocolate, tap off the excess chocolate and place on wax paper for them to dry completely.
CHOCOLATE-COVERED CHERRY DELIGHTS
Chocolate-covered cherries were my dad's favorite candy, so I designed these cookies for him. They're super-cute with a fudgy sauce and coconut surprise inside. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a large bowl, beat butter and sugar until blended. Gradually beat in cherry juice and vanilla. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture. Stir in coconut, cherries and chocolate chips., Shape dough into 48 balls (about 1-1/4 in.); place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 9-11 minutes or until set and bottoms are lightly browned. Remove from pans to wire racks to cool completely., Fill each cookie with 3/4 teaspoon frosting. Top with cherries. In a microwave, melt chocolate chips and shortening; stir until smooth. Spoon over cherries. Let stand until set.
Nutrition Facts : Calories 160 calories, Fat 7g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 47mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE COVERED CHERRY POPS
Cherries covered with chocolate for beautiful pops - a mouth-watering dessert made with Betty Crocker® vanilla cake mix and frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 28
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely.
- Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 28 (1 1/2-inch) balls, placing cherry in center of each and covering cherry completely. Place on cookie sheet. Freeze until firm. When cake balls are firm, transfer to refrigerator.
- In medium microwavable bowl, microwave candy coating on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Sprinkle cake ball with sugar crystals. Let stand until set.
Nutrition Facts : Calories 224, Carbohydrate 31 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 138 mg
CHOCOLATE-COVERED CHERRY DELIGHTS
While on vacation this summer, I read the book "Chocolate Chip Cookie Murder" by Joanne Fluke. The author included some very good cookie recipes throughout the book. I want to pass the book on to my swap partner in the Used Media Swap on Zaar, I am posting the recipes here so I can try them later. If you make the cookies before me, please leave a review to let us know how good they are. FYI, the author did not indicate how many cookies the recipe makes so I guessed. I will post a correction as soon as I know better. Oh, one more thing - the book was fun to read. (Author's note about this recipe: "A plate of these should be in every psychiatrist's office - - two Chocolate-Covered Cherry Delights will lift anyone out of a depression)
Provided by QueenBee49444
Categories Dessert
Time 1h5m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F, rack in middle position.
- Melt butter and mix in sugar.
- Let mixture cool.
- Add eggs, mix thoroughly.
- Add baking powder, baking soda, salt, vanilla and cocoa, stirring after each addition.
- Add flour and mix well (dough will be stiff and a bit crumbly).
- Drain cherries, remove stems, reserve juice.
- Pat dough into walnut-sized balls.
- Place on a greased cookie sheet, 12 to a standard sheet.
- Press down in center with thumb to make a deep indentation.
- Place one cherry in each indentation.
- In a saucepan, over simmering water (double boiler), combine the chocolate chips and condensed milk.
- Heat on low until the chips are melted.
- Add approximately 1/8 cup of reserved cherry juice and stir to a thick sauce.
- If sauce is too thick, carefully add a little more juice. Test with a teaspoon. If it doesn't glob off, it is too thick.
- Spoon the sauce over the center of each cookie, just enough to cover each cherry. Make sure it doesn't drip down the sides.
- Bake at 350°F for 10-12 minutes.
- Let cool on cookie sheet for 2 minutes.
- Remove to rack to finish cooling.
Nutrition Facts : Calories 165.5, Fat 6.8, SaturatedFat 4.1, Cholesterol 20.1, Sodium 77.1, Carbohydrate 26.4, Fiber 1.6, Sugar 18.6, Protein 2
CHOCOLATE CHERRY BOMBE
Provided by Andrea Albin
Categories Chocolate Dessert Fourth of July Kid-Friendly Cherry Walnut Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Line bowl with plastic wrap, leaving an overhang all around.
- Stir walnuts and chocolate cookies into cherry ice cream in another bowl. Transfer ice cream to lined bowl and spread evenly over bottom and up sides, leaving a crater in center. Freeze until firm, about 45 minutes.
- Scoop chocolate ice cream into crater in cherry ice cream, then smooth top with an offset spatula. Freeze until firm, about 1 hour.
- Meanwhile, melt chocolate with butter and oil in a heatproof medium bowl set over a pot of simmering water, stirring. Remove from heat and cool slightly.
- Invert bombe onto a rack set over a baking sheet and remove plastic wrap. Make a small indentation in top and place maraschino cherry into ice cream so that the cherry is submerged but stem sticks straight up (like a fuse).
- Ladle chocolate sauce on top of bombe (avoiding cherry stem), letting it drip over sides to coat thoroughly. Freeze until chocolate coating is set, about 30 minutes.
- To serve, cut into wedges.
CHOCOLATE CHERRY BOMB
Make and share this Chocolate Cherry Bomb recipe from Food.com.
Provided by Chef Ripple
Categories Beverages
Time 3m
Yield 1 drink, 1 serving(s)
Number Of Ingredients 3
Steps:
- Layer this drink: grenadine, then the Cacao, then the cream.
- Shoot.
- Tastes just like a chocolate covered cherry.
Nutrition Facts : Calories 79.7, Fat 4.4, SaturatedFat 2.8, Cholesterol 15.9, Sodium 8.7, Carbohydrate 9.9, Sugar 6.6, Protein 0.3
Tips:
- To make the chocolate-covered cherry bombs neater, chill the cherry filling before dipping them in chocolate.
- Use a double boiler or a microwave to melt the chocolate for easy melting and to prevent burning.
- If you want to make the chocolate-covered cherry bombs even more festive, sprinkle them with chopped nuts, crushed candy canes, or edible glitter before the chocolate hardens.
- Store the chocolate-covered cherry bombs in an airtight container in the refrigerator for up to 2 weeks.
- For a vegan version, use vegan chocolate and a plant-based milk or cream alternative.
- To make the chocolate-covered cherry bombs gluten-free, use gluten-free chocolate and gluten-free graham cracker crumbs.
Conclusion:
Chocolate-covered cherry bombs are an easy and delicious treat that can be enjoyed by people of all ages. They are perfect for parties, potlucks, or just as a sweet snack. With a few simple ingredients and a little bit of time, you can make a batch of chocolate-covered cherry bombs that will be sure to please everyone. So, try this recipe and enjoy the deliciousness of chocolate-covered cherry bombs!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love