Chocolate Cherry Bites

    Chocolate Cherry Bites

    70saves
    4hr20min


    108 people made this

    About this recipe: Sweetened cocktail cherries are encased in a sweet and buttery mixture. They are then enrobed in dark chocolate. These morsels are delicious for snacking on, as an after-dinner treat or as gifts.

    Ingredients
    Serves: 50 

    • 125g unsalted butter, melted
    • 6 tablespoons golden syrup
    • 1 (397g) tin sweetened condensed milk
    • 1 teaspoon vanilla extract
    • 1.35kg icing sugar
    • 3 3/4 (225g) jars cocktail cherries, drained
    • 350g plain chocolate chips
    • 1/2 tablespoon margarine

    Method
    Prep:15min  ›  Cook:5min  ›  Extra time:4hr setting  ›  Ready in:4hr20min 

    1. In a large mixing bowl, combine butter, golden syrup, sweetened condensed milk, vanilla and sugar. Knead dough and form it into balls with a cherry wrapped in the middle. The balls should be approximately the size of walnuts. Place balls in the freezer to chill.
    2. In a double boiler, melt chocolate chips and margarine together. Dip the cooled balls in the chocolate, let set on baking parchment.

    Ingredients

    If cocktail cherries (also known as maraschino cherries) aren't available, substitute in glace cherries. It must be noted that the two aren't the same thing. Glace cherries are candied and a lot sweeter.

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    Reviews (2)

    ssaarraahh
    2

    This recipe worked well and looked good when finished. This Christmas I made all my family and frineds boxes of homemade confectionary - I'm a student so this was a cheap but impressive gift. I made six different sweets, made handmade boxes from recycled Christmas cards and designed and printed my own labels and cards with pictures of each chocolate. The mazipan type stuff in this recipe was a bit sticky and hard to handle without making a mess - but was manageable with lightly floured hands. Thanks for sharing! - 11 Jan 2011

    ssaarraahh
    1

    Something else. I soaked the glace cherries in brandy for a few hours before draining them and using them as the recipe says to. Beware - soaking them for any longer can make them quite potent! I also sprinkled the final product with some vermicelli chocolate before the chocolate coating had set. - 11 Jan 2011

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