Cherries are decadent in their own right. They are lush, plump, succulent and sweet, and each tiny delight fits perfectly into your mouth. Could anything make them better? How about covering them with tempting, mouth-watering chocolate? Now that would be downright divine!
Short Cherry History
The name Cherry is derived from the French word ?cerise? that originated from the Latin words cerasum and Cerasus, which is ?the classical name of the modern city Giresun in Turkey. They are drupe fruits discovered by the Romans in 760 BC in Asia Minor, and were introduced to Britain in the first century AD an arrived in America in the 1600s.
From the time they first arrived in the US up until the present day, there have been over 1000 varieties created to entice the palate but only fewer than 10 varieties are produced for commercial consumption.
How to make Chocolate Covered Cherries
Prep Time: 1 hr
Ready In: 1 hr
60 Hale Bing Cherries with stems
3 tablespoons butter, softened
3 tablespoons corn syrup
2 cups sifted confectioners’ sugar
1 pound chocolate confectioners’ coating
- Drain cherries then place on paper towels to dry.
- Using a medium-sized bowl, mix butter and corn syrup until smooth. Add in confectioners’ sugar and knead until dough is formed. Chill to stiffen. Cover each cherry with a teaspoon of dough then chill until firm.
- In a heavy saucepan, melt confectioners’ coating over low heat. Dip each cherry in by the stem then place over waxed paper lined sheets. Chill until completely set. Put chocolate covered cherries in an airtight container and store in a cool place. Best after a week or two.