Chocolate covered cherries are wonderful candies with an incomparable and delicious taste. Meanwhile, you can cook them at home yourself, which will please your family with an amazing delicacy.
Photo of the finished cherry dessert
Recipe contents:
Chocolate and fruit are complementary and perfectly combined products. They can be combined either in one meal or in one dish. Chocolate-covered fruits are an excellent addition to any evening. After all, as you know, both of these products are very useful. Therefore, in addition to the amazing taste, you can also get certain benefits for the body.
Chocolate-covered cherries are a multifunctional delicacy that can be served not only on their own, but in various variations and in all sorts of situations. For example, they can decorate any holiday cake, or make a layer in the form of a cake filling. They are suitable as one of the components of jelly desserts, and just fruits in chocolate glaze are delicious to eat on their own with a glass of champagne.
For the recipe, depending on the taste and nature of the event, you can use any chocolate: milk, white or black. For example, the taste of very sweet fruits will be perfectly emphasized by bitter dark chocolate containing 70% cocoa, and a softer taste will be obtained by combining white or milk chocolate with sweet and sour berries.
- Calorie content per 100 g - 250 kcal.
- Number of servings - 25 pcs.
- Cooking time: 15 minutes, plus freezing time
Ingredients:
- Cherry - 25 pcs.
- Any chocolate to taste - 100 g
Making chocolate covered cherries
1. Melt the chocolate in a way convenient for you. For example, you can use a steam bath. To do this, place the chocolate in a container that is placed on top of a bowl of water. Place it on the stove and heat until it melts. But, under no circumstances bring the chocolate to a boil, otherwise it will taste bitter. You just have to melt it. If it cools down during cooking, put it on the fire periodically and reheat it.
You can also melt the chocolate in the microwave. But here there is a chance that you won’t keep track of it, and as a result, bring it to a boil.
By the way, if you don’t have chocolate, you can make glaze from ordinary products. To do this, mix cocoa powder, milk and butter. Mix the ingredients and heat.
2. Wash the cherries, dry them with a towel and lower them one by one into the melted mass. Twirl the berries in all directions until they are evenly coated with the glaze.
If you use cherries for a cake, first remove the seeds and, if desired, soak them in alcohol. Then you will have a “drunk cherry” dessert.
3. Spread food foil on the countertop and place the berries on it.
Description
Cherry jam with chocolate will rightfully take its place in your favorites, especially if everything is prepared correctly. And to ensure the cooking is successful, we have prepared a visual recipe with step-by-step photos and detailed instructions. Thanks to this recipe, you will be able to prepare very tasty and unusual jam for the winter. For cooking we will use pitted cherries, so you should take care of purchasing them in advance. Of course, it is best to buy fresh cherries and pit them yourself, but already prepared ones will also work.
As for chocolate, don’t skimp and buy good chocolate with a high cocoa content: the future taste of the jam depends entirely on this. Participation in the preparation of liqueur will be no less important. By the way, cognac is also often used instead.
The cooking process itself is very simple and absolutely everyone can do it at home. The most delicate taste of the finished jam is worth the time and effort spent on it. Let's start creating jam from cherries and chocolate for the winter.
Ingredients
Cherry jam with chocolate - recipe
Let's prepare all the ingredients necessary for making jam, as in the photo.
We thoroughly wash the cherries and remove the seeds in any convenient way. Place the prepared ingredient in a saucepan and add the specified amount of sugar. Leave the cherries until they release their juice. Place the pan over medium heat, bring to a boil and let cook for 5-6 minutes. Remove the foam during cooking with a spoon. Let the jam cool completely, then return it to the heat and bring to a boil. Cook for the same amount as the first time, after which we leave the cherries to steep overnight.
The next day, pour liqueur or suitable cognac into a saucepan with cherries and sugar. Mix the ingredients thoroughly, bring to a boil and cook for 10-12 minutes.
Break the prepared chocolate into small pieces, pour it into the pan and mix. We wait until the chocolate is completely dissolved and only then remove the pan from the heat. We sterilize jars with lids in any way known and convenient to you.
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!
There's no way a chocolate-covered cherry could have a pit - that's nonsense! Therefore, first you need to remove all the seeds. Use either a special machine or your relatives for this - 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 (almost 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.
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. Let the jam 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.
