1. Chop half the chocolate into pieces and melt, the main thing is not to overheat it, otherwise there will be an unpleasant bitter smell and taste. Pour chocolate into silicone molds so that it covers all the walls and leave at room temperature until cooled, then put in the refrigerator for 20 minutes.
2. Prepare the syrup in advance: pour a quarter glass of water into a saucepan and add granulated sugar, put the mixture on the fire and cook. In a cup, mix 2 tablespoons of cold water with starch. Pour the contents of the cup into a saucepan and cook for 3 minutes over low heat. Cool the resulting mass a little and pour in the cognac, then add the berries from the tincture. Leave for 1 hour.
3. Take the molds out of the refrigerator, put a berry in each and pour a little syrup, about ¾ of the mold (in which the cherries were pickled). Place the form in the refrigerator for 1 hour.
4. After the allotted time, take out the molds. Melt the remaining chocolate, cool it a little and pour it generously on top into the molds, place the mixture in the refrigerator for 10 minutes. Then use a sharp knife to cut off the remaining chocolate to get even edges. Place the candies in the refrigerator for another 15 minutes, after which we squeeze the candies out of silicone molds and serve.
The delicious chocolate-covered cherry dessert looks impressive, is quickly eaten because it is delicious, and is easy to prepare. Cherries for cooking can be fresh, frozen, dried or even canned. For a piquant taste, berries soaked in alcohol, the so-called “drunk” cherries, are used. For alcoholic impregnation, various drinks are used: vodka, cognac, liqueur, rum, red wine, homemade liqueurs.
The most convenient way is to immerse fresh cherries with cuttings in chocolate. To dip berries without stems into melted chocolate glaze, use sticks, toothpicks, skewers or regular forks.
The chocolate-covered cherry recipe involves the use of any type of chocolate - dark, milk, white, or a combination of them in the form of various patterns on the surface of the cherries. Just remember that when preparing the glaze, you should not mix different types of chocolate.
The chocolate for the recipe is melted in a microwave or in a water bath. Chocolate for glaze is bought without various additives in the form of waffles, nuts, puffed rice, cookies, raisins and other inclusions.
Options for preparing chocolate covered cherries
Recipe No. 1. “Drunken” cherries in rum and dark chocolate
Ingredients:
Cherries with petioles – 24 pieces;
1.5 cups of rum (soak the berries in it for two weeks);
400 g dark or bitter chocolate.
Preparation
Wash the cherries, dry them, pour in rum, place everything in a container, which is closed with a tight lid.
Marinate the cherries in rum in the refrigerator for 10-15 days.
Drain the rum and dry the berries on a paper towel.
After melting the chocolate, dip the cherries in it, immersing them whole or half.
The finished chocolate covered cherries are then placed on a wire rack or parchment paper. You can attach the berries with tape by the stem to some surface in the kitchen, which you don’t mind letting the cherries hang in a suspended state until the glaze “sets.”
Recipe No. 2. “Drunken” cherries in cognac and dark chocolate
Ingredients:
Dark chocolate bar – 100 g;
Cognac – 2 tbsp. spoons;
Guest of cherries.
Cooking process
Wash the cherries and dry thoroughly.
Soften the chocolate in a water bath and add 2 tbsp to the glaze. spoons of cognac.
Dip cherries in chocolate.
Attach with tape to the door of a kitchen cabinet or any other surface and let it dry. A droplet forms at the bottom of the suspended berry. After the glaze hardens, the droplet is cut off, and the finished chocolate-covered cherry, when placed on a horizontal surface, stands firmly on the cut.
Recipe No. 3. Recipe for frozen cherries with chocolate
Ingredients:
Store-bought frozen cherries – 1 package;
Any chocolate: dark, milk or white – 400 g.
Preparation
Thaw the cherries to room temperature and place them on a plate.
Melt the chocolate.
Prick each cherry with a toothpick (fork) and dip in the glaze.
Place the glazed cherries on a flat plate, using a toothpick to remove them each.
When the plate is filled with cherries, put it in the refrigerator for an hour.
Recipe No. 4. “Drunk” cherries in Amaretto and white chocolate
Ingredients:
Pitted cherries – 40 pieces;
Amaretto liqueur – 700 ml;
White chocolate – 300 g;
Vegetable oil.
Recipe
Remove the pits from fresh cherries, place the cherries in a canning jar and pour Amaretto over them. Screw the jar tightly, shake and refrigerate for at least overnight, preferably two or three days.
Drain the liquid from the infused cherries through a colander.
Be sure to wipe each cherry with a towel to make it dry.
Melt the chocolate, adding vegetable oil if desired. Mix. White chocolate needs to be melted more carefully than dark or milk chocolate. It is important to preserve the color of the chocolate, so you need to make sure that it does not burn.
Dip each cherry into chocolate frosting.
Place the chocolate-covered cherries on a baking sheet or tray covered with baking paper and dry. Place in the refrigerator for at least 15 minutes.
These are just four different options for preparing cherries in chocolate glaze. Of course, there are many options. If you wish, you can fantasize and turn your own version of the recipe into a delicious dessert, in which cherries and chocolate play the main roles. These products go great together!
The name Chocolate Cherry has more associations with candy or cake. Let's break stereotypes and make jam! As for the taste, I can say - a wonderful combination! If desired, the harmonious cherry-chocolate taste can be shaded with alcohol or vanilla, added at the very end of cooking.
Unfortunately, Cherry jam in chocolate cannot be stored for a long time, since it is cooked for only half an hour, no more. We prepare it in small portions and store it for a maximum of a week in the refrigerator. But I assure you, it won’t last that long, a couple of days and it will disappear! Well, very tasty!
What is not unimportant is that even a novice cook can prepare it. I’m sharing another new recipe for preparations.
Cherry jam in chocolate
You can use any chocolate you like, dark or milk.
I took half a bar of good quality milk chocolate. However, if you want the color and taste to be richer, you should choose chocolate with a higher cocoa content,
I recommend serving this cherry jam with green or fruit tea.
how to make cherry jam with chocolate
Ingredients:
- cherry - 400 g,
- sugar - 250 g,
- chocolate - 50 g.
Cooking process:
Wash the cherries and dry them on a paper towel. I recommend using large, juicy cherries. It is sweeter and tasty, and also very aromatic.
Remove pits from cherries using a pin or special tool. Place the berries in a saucepan or bowl to make jam. The most important thing is to use dishes with a thick bottom so that the jam does not burn.
Cover the cherries with sugar and leave for half an hour at room temperature so that the berries give juice. If you don’t do this and immediately put it on the fire, there is a chance that the jam will start to burn, and there is absolutely no need to add water to this recipe, otherwise the taste will spoil.
Cut the chocolate into small pieces.
Place the cherries and sugar on low heat and bring to a boil, cook, stirring frequently for 30 minutes. If possible, remove any foam that appears. Cook over low heat all the time to avoid burning. And be sure to stir frequently.
After 30 minutes, the pitted cherry jam is ready.
Add chopped chocolate, stir and cook for another 1 minute. Allow the jam to cool completely, then transfer to a jar or bowl.
At first the jam will be liquid, but after cooling it will thicken.
Store in the refrigerator for no more than 1 week.
I hope you enjoy my step by step photo recipe.
Bon appetit!
Sincerely, Elena Gorodishenina.
There's no way a chocolate-covered cherry could have a pit - that's nonsense! Therefore, first you need to remove all the seeds. For this, use either a special machine or your relatives - ask them to help by placating them with future delicious candies! To do this, cut the cherries from the bottom and very carefully remove the pit so that the branch does not fall off.
Place the prepared cherries in a large bowl and, after pouring cognac, set aside for 1 hour. It is best if the cherries lie in one layer so that the cognac is distributed evenly.
To make the marzipan, grind the almonds into flour in a coffee grinder or food processor until finely ground.
Beat the egg whites into a stable foam (just short of stiff peaks!). To make sweets, use only half of the resulting mass, the rest for another dish, for example, meringue.
Pour the sugar into a saucepan with a thick bottom. Add 70 ml of drinking water, stir and bring the mixture to a boil over medium heat. Cook for 2–3 minutes.
Remove the saucepan from the heat and cool slightly. Gently, without splashing the syrup on the sides of the bowl, whisk until the syrup becomes slightly cloudy.
Add almonds and protein to the saucepan, mix thoroughly with a silicone spatula, moving from bottom to top. Return to medium heat. Heat for 2-3 minutes, remove from heat and cool slightly. You should get a plastic mass.
Sprinkle the table with powdered sugar and roll marzipan into small balls slightly larger than the pit of the future chocolate-covered cherry. Fill the cherries with marzipan, replacing the removed seeds with almond mixture.
Place a sheet of baking paper on a large cutting board or platter. Draw 30 circles with a diameter of 2–2.5 cm, spaced 2 cm apart. Sprinkle a pinch of chocolate sprinkles on each one.
Melt half the chocolate in a steam bath and cool slightly. Drop about 1/2 tsp onto each circle on top of the sprinkles. chocolate and immediately place the cherry with marzipan on top of the chocolate, tail up. Place the board (dish) in the refrigerator for 1 hour.
Gently pour the remaining melted chocolate over the cooled cherries. Strengthen the tails with chocolate and brush them with a pastry brush. Return the cherries to the refrigerator for another 1 hour.
Let's throw a couple of jars of special treats on the winter supplies shelf. Having displaced the classic strawberry, raspberry, and cherry, we will find a place of honor for Cherry in Chocolate jam. The cooking principle is not unique, but the presence of chocolate is appropriate, enriches the aroma and makes the syrup intriguingly dark, almost black - you scoop it up, but you can’t see the bottom.
If the famous sweets and brownie dessert are your favorites, you will also love Cherry jam in chocolate. Naturally sweet and sour, fleshy and, perhaps, one of the most fragrant, cherries are perfect with strong alcohol, nuts, spices and all chocolate derivatives. Experiment by adding rum, star anise, cinnamon, pecans or almonds at the end of cooking.
Let me make a reservation in advance: cherry-chocolate jam is prepared from red stone fruit varieties. You need formed ripe fruits and dark chocolate (preferably with a high content of cocoa beans) plus excellent quality cocoa powder. Well, sterile containers (jars and lids) go without saying).
Preparation time: 7 hours / Number of servings: approximately 400 ml
Ingredients
- cherry 500 g
- sugar 300 g
- dark chocolate 50 g
- cocoa powder 30-50 g
Preparation
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When planning to store the preparation until winter, select only good-quality cherries - rot, worms, and mold will speed up the fermentation process and the homemade jam will soon spoil. Before heat treatment, we carry out a traditional “rite”: we calibrate, wash in cold water, pick off the stalks, additionally rinse and dry, laying them out on a woven or paper towel.
If desired, remove the bones and find a convenient device for this simple manipulation. There are often recipes for cherry jam with pits - whole berries in rich chocolate syrup are no less tasty, do what you think is right. At least the second method is the simplest and most universal.
The next step is a recommendation. If you have difficulty making caramel, use the traditional method with cherries: sprinkle clean berries with granulated sugar and leave for 2-4 hours at room temperature until maximum juice releases. I suggest enhancing the aroma with caramel, which imbues the delicacy with dried notes - perhaps you have ever tried sun-dried cherries? In southern villages, fresh stone fruits (plums, apricots, cherries) are laid out in direct sunlight, sometimes right on the roof, and kept for a week or longer until they become shriveled and dehydrated. Dried cherries and other fruits are stored for a long time, have a concentrated aroma and are good in baking. Well, this cherry jam takes on a similar taste. First, pour into sugar, partially heat until brown and liquid consistency. We turn it over and do not allow it to burn (otherwise an unpleasant bitterness will appear). Everything takes about 3-4 minutes.
Add pitted cherries (or with pits, as you decide). Sometimes the caramel parts harden, don’t worry, the cherry juice will dissolve everything during further cooking. Mix.
Boil, reduce heat and, stirring from time to time with a wooden spoon/spatula, boil for the first 10-15 minutes. Set aside and cool. We repeat the action 4-5 times - that is, boil, cook for 10-15 minutes, cool and boil again... This principle is necessary so that the cherries do not boil in the puree, become thoroughly saturated with sweet syrup and become “glassy”.
When cooking various berry and fruit jams, sticky foam often forms on the surface; it is removed. In my example, the seething foam disappeared and there was nothing to remove. So, after five approaches with cooking and cooling, the composition is dark dark brown, almost black, the smell is already fragrant, and the consistency is thick and viscous.
Since Cherry jam in chocolate, in addition to cherries, implies the presence, taste, and aroma of chocolate, we add the last components. Throw in a portion of high-quality cocoa powder. The dosage is adjusted to taste, but at least 1 tbsp is required. l with a slide so that the chocolate “background” is felt.
Next we lower the dark chocolate (the higher the percentage of cocoa beans, the better). You can also dissolve large pieces of chocolate bars/bars, but by pressing shavings through a grater, the time will be reduced to a few minutes. Stir thoroughly, remove from the sides of the container, bring to an active boil for the last time and, after boiling for 5 minutes, remove from heat.
Fill sterile jars, seal tightly and cool. Then we transfer it to a cool room.
Homemade cherry jam with chocolate is worthy of the title of dessert. Serve with tea, with pastries, ice cream, bon appetit!
