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adult chocolate covered cherries

11 years ago

This recipe was for the garnish on a chocolate mousse dessert that I found eons ago. Pour two tablespoons of vodka in a saucer. Drain marischino cherries with stems and put the cherries in the saucer, and put the saucer in the freezer for several hours. Turn the cherries often so that the whole surface absorbs the vodka. Melt chocolate chips in a small container, dry the cherries on paper towel, dip in chocolate, and return to the refrigerator, not the freezer, till served.

The mousse garnish was a dollop of whipped cream with a cherry on top of each dollop all around the bowl of mousse. Delish.

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Comments (7)

joyfulguy
11 years ago
Hi Sheila Joyce,

"Adult chocolate covered cherries", huh?

That'd be ... as in, ones that had achieved full ripe-hood, no doubt?

o j
party_music50
11 years ago
OMG, when you said "adult..." I though they were somehow porn cherries. lol!

These actually sound very interesting. I don't eat them but everyone asks me to make them, so..... Thanks for posting! :)
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Here's Marilyn's recipe. I made these and they are really good. The only caution I have is to not use too much fondant when you wrap it around the cherry. Chocolate Covered Cherries 8 tablespoons butter (melted) 6 tablespoons corn syrup 3 jars Maraschino cherries (with stems) 1 can Eagle Brand Condensed milk 1 teaspoon vanilla 3 pounds powdered sugar 2 tablespoons shortening 12-oz. pkg. semi-sweet or milk chocolate chips Blend together butter, syrup, milk and vanilla and add sugar. Knead and form into balls. Put cherries inside of balls (flatten each ball, set cherry in center and fold dough around cherry) and set in freezer for 1 hour. Melt shortening in the top of a double boiler. Add chocolate chips and stir until melted. Dip cold cherries in chocolate and drop on waxed paper. Makes about 125 cherries. Cherries become juicy as they set. Marilyn
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I still haven't dipped my cherries yet...decided to make Coconut Bon Bons and dip them at the same time. I've made the Coconut Bon Bon recipe a number of times and yet...it's hand written by a friend and it reads: 1 Eagle Brand milk. I had the sweetened condensed out, put it back and used evaporated milk instead. As I'm pouring it into the mix, I thought "Eagle Brand doesn't make evaporated milk." Ugh! I stopped pouring, yet used enough that the mixture is thinner (much thinner), added more (much more) powdered sugar to stiffen it up, slipped it into the frig for a couple of hours. Finally got them rolled into balls, could only roll two, rinse and dry my hands, roll two more. What a time waster! So, I was hoping Ann would let us know what tips she might share with the dipping process...How do you make them look so "package" beautiful? Deborah
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Comments (58)
I've always loved the Cella's too, light or dark, I don't care, and they're about the cheapest you can buy. I thought I'd forego them this year, but this thread made my mouth water. Had to go to WalMart yesterday so I thought I'd pick up a box, but couldn't find the Cella's! I didn't buy the off brand, but will look around for the real thing. I did see some that were blueberry though. I've never seen those before. Not a blueberry lover, I got a couple of boxes for my son. Years ago I worked with a gal whose aunt made homemade chocolate covered brandied cherries. I thought I'd died and gone to heaven!!!
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The cream centers are too sweet so I always get Cellas. I haven't had them for several years but my grocer carried them this year. We've gone through two boxes since Thanksgiving. They have milk and dark chocolate. I got the milk chocolate.
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sheilajoyce_gw
Original Author
11 years ago
Well ...Someone has to drink up the vodka still in the saucer, and it ought not be the kidlets!
morz8 - Washington Coast
11 years ago
That reminded me I've had chocolate cherries with liquor of some kind in the making, they had quite an attitude as I remember. Not sure now if vodka or brandy in the grown up version. It seems like gift from my sis in law and definitely not for children but I don't know now where she bought them (she wouldn't have made them). It was a very distinct alcohol-included treat.
We ate them, and sweet alcoholic drinks aren't something I normally enjoy but the cherries were good.
Seeker.14
11 years ago
The absolute best liquid-filled chocolates are from Chocolat in Fredericksburg, Texas. They're handmade in the shop there in the old, old European tradition, which means they not 'injected.' Chocolat offers candy with spirits, wine, coffee, fruit nectar along with other candies. The candy is divine and not to be confused with syrupy, sticky, icky sweet concoctions. Not sure where else chocolates are made this way in the U.S. Wine and spirit experts apparently can identify the liquor or wine vintage inside! One piece is extremely satisfying. Had them in Texas some years ago and haven't forgotten how incredibly delicious they are and what a special treat they make.

Here is a link that might be useful: Chocolat
arcy_gw
11 years ago
My dad's favorite was always Ch. Cov Cherries--but they were never filled with alcohol and they were the cheapest box we could find LOL!! I am struggling with the idea the cherries would absorb anything. They are already pretty sugar saturated. It would be a curious experiment. I think injecting them sounds more promising--and we have the tools to do that.. Here is a penny pinching hint. My son tells me if you run cheap vodka through one of those water pitcher's with a filter.. it will taste like the uber expensive kind!! I am not a vodka fan--so anything could help.
party_music50
11 years ago
arcy, filtering cheap vodka to improve the taste is an interesting idea! I make limoncello and it's best made with Everclear, but that's not sold here so I go with the highest alcohol content vodka I can find. Unfortunately the last vodka I tried is not very good-tasting.... I think it's made from grains mixed in lighter fluid or something. lol!

PS: the limoncello was fine despite the vodka!

This post was edited by party_music50 on Thu, Dec 18, 14 at 11:27

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