Chocolate Cherry Creams Recipes

Steps:

• Preheat oven to 400°. In a small saucepan, bring water, butter, sugar and salt to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny., Drop dough by scant 1/4 cupfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until puffed, very firm and golden brown. Remove to wire racks. Split puffs open. Pull out and discard soft dough from inside tops and bottoms. Cool puffs completely on a wire rack. , Let whipped topping stand at room temperature 30 minutes. Meanwhile, in a small saucepan, bring sugar and milk to a boil over medium heat; cook and stir until sugar is dissolved. Reduce heat to low; stir in chocolate until melted. Transfer to a large bowl. Cool to room temperature, about 25 minutes, stirring occasionally. Fold in whipped topping. , Just before serving, fill each cream puff with a heaping tablespoonful of cherries; top with chocolate filling. Replace tops. Dust with confectioners' sugar. Refrigerate leftovers.

Steps:

• Place cherries in a food processor; process into small pieces.
• Mix heavy cream, sweetened condensed milk, milk, and vanilla extract together until well combined. Pour into an ice cream maker and turn on. Add the chopped cherries while the machine is running; freeze until desired consistency is reached, about 20 minutes. Stir in chocolate chunks.

Steps:

• Melt chocolate and milk over low heat.
• Remove from heat.
• Stir in powdered sugar, nuts and cherries, mix well.
• Chill until cool enough to handle.
• Shape into 1-inch balls and roll in nuts or coconut.
• Chill at least 4 hours.
• Keep chilled.

Steps:

• Put the cherries, 2 tablespoons sugar and the rum in a medium saucepan and cook over medium-high heat until syrupy, about 20 minutes. Remove from the heat and let cool, then refrigerate until cold, at least 2 hours.
• Meanwhile, heat the milk and the remaining 1/2 cup sugar in a saucepan over medium-low heat, whisking to dissolve the sugar. Whisk the egg yolks in a small bowl. Gradually whisk about 1/2 cup of the warm milk mixture into the eggs, then whisk the egg mixture into the saucepan. Cook, stirring constantly, until the mixture coats a spoon and registers 168 degrees F on a candy thermometer, about 15 minutes. Remove from the heat; add the semisweet and unsweetened chocolate and the butter and set aside until the chocolate melts, about 5 minutes.
• Transfer the chocolate mixture to a blender and puree until smooth. Pour into a large bowl and stir in the heavy cream and vanilla. Refrigerate until chilled, at least 2 hours or overnight.
• Churn the chilled chocolate mixture in an ice cream maker. Strain the cherry mixture, reserving the syrup. When the ice cream is very thick, add the cherries and continue churning until incorporated. Transfer to a freezer-safe container. Drizzle in the reserved cherry syrup and swirl with a spoon. Cover and freeze until firm, at least 4 hours.

Steps:

• In a large, liquid measuring cup, combine the cherry syrup, condensed milk, cocoa powder and salt. Whisk to combine. Divide the mixture into 2 pint-sized drinking glasses. Working with one glass at a time, add half of the milk and stir with a long spoon. Mix vigorously and assertively as you pour the seltzer in, stopping when you're an inch from the top the glass. Continue stirring until you have a nice layer of foam. Repeat with the second egg cream. Garnish with Candied Cherries on a skewer balanced on the glass and drink immediately.
• In a large, heavy-bottomed pot over medium heat, add the cherries, granulated sugar, brown sugar, salt, cardamom, orange juice and 3 cups water. Cook until the sugars are dissolved and the syrup comes to a light boil. Reduce the heat and simmer, uncovered and stirring occasionally, for 45 minutes to an hour, until the syrup is thick and the cherries are a deep red. Remove from the heat and cool completely. Remove the cardamom pods and discard.
• Add the almond extract to the mixture and stir to combine. Transfer the cherries, with syrup, to a large glass jar (or several small) and seal with an airtight lid. Store in the refrigerator for up to 1 year.

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.