Best 2 Cherry Chocolate Candy Recipes

Indulge your taste buds with our delectable Cherry Chocolate Candy, a symphony of flavors that will transport you to a realm of pure bliss. This culinary masterpiece combines the irresistible sweetness of cherries with the rich, decadent notes of chocolate, resulting in a treat that is both visually stunning and tantalizingly delicious. Our comprehensive guide features three extraordinary recipes that cater to diverse preferences and skill levels, ensuring that every chocolate enthusiast finds their perfect match. Embark on a culinary adventure as we unveil the secrets behind these irresistible confections, promising an unforgettable experience with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE CHERRY CANDY CAKE

Chocolate Cherry Candy Cake image

Cordials of chocolate-covered cherries, a classic "box of chocolates" staple, inspired this delicate cake, filled with a candied cherry mousse and covered in rich chocolate ganache.

Provided by Food Network Kitchen

Categories dessert

Time 5h40m

Yield 10 to 12 servings

Number Of Ingredients 19

Ingredients

1 stick (8 tablespoons) unsalted butter, melted and cooled slightly, plus more for the pan
1 cup all-purpose flour (see Cook's Note), plus more for the pan
1 cup sugar
1/2 cup Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup buttermilk, at room temperature
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/4 cup well-drained good-quality cherries in syrup, such as Amarena or Luxardo, plus 2 tablespoons syrup
One 1/4-ounce packet unflavored gelatin
4 ounces cream cheese, at room temperature
1/2 cup sour cream, at room temperature
1/4 cup sugar
1/2 teaspoon kosher salt
1/4 teaspoon almond extract
8 ounces semisweet chocolate (50 to 60 percent cacao), finely chopped
3/4 cup heavy cream

Steps:

Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess.
Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely.
Make the cherry filling: Quarter the cherries and transfer them to a medium bowl with the 2 tablespoons reserved syrup. Combine the gelatin with 1 tablespoon cold water in a small bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Combine the gelatin, cream cheese, sour cream, sugar, salt and almond extract in a food processor and process until smooth. Scrape the cream cheese mixture into the bowl containing the cherries and stir to combine. Refrigerate, checking every 5 minutes, until the filling is just set enough to spread, 5 to 15 minutes. (Do not let the filling firm up too much.)
Place one cake on a cake stand and pile the cherry filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.)
15 to 20 minutes. (Do not let the ganache harden too much.)
Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Refrigerate the cake until the ganache is set, at least 2 hours or overnight.

CHERRY CHOCOLATE CANDY

Cherry Chocolate Candy image

Make and share this Cherry Chocolate Candy recipe from Food.com.

Provided by Awsome Sammys Cooki

Categories Candy

Time 20m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 11

Ingredients

2 cups sugar
2/3 cup evaporated milk
1 dash salt
12 regular marshmallows
1/2 cup margarine or 1/2 cup butter
6 ounces cherries
1 teaspoon vanilla
10 ounces crushed salted nuts
3/4 cup peanut butter
1 tablespoon margarine or 1 tablespoon butter
12 ounces chocolate chips

Steps:

Combine sugar, milk, salt, marshmallows and margarine/butter in sauce pan over medium heat.
Boil 5 minutes.
Remove from heat.
Add cherries and vanilla.
Pour in 9x13 inch buttered pan.
Melt chocolate chips in double boiler.
Add peanut butter, margarine/butter, and crushed nuts.
Spread evenly over top of cherry mixture and let cool.

Nutrition Facts : Calories 313.7, Fat 19.2, SaturatedFat 5.4, Cholesterol 2, Sodium 184.5, Carbohydrate 35, Fiber 2.5, Sugar 28.6, Protein 5.3

Tips:

Use high-quality chocolate: The better the chocolate, the better the candy will taste. Look for chocolate with a cocoa content of at least 70%. You can use dark, milk, or white chocolate, depending on your preference.
Chop the chocolate finely: This will help it melt more evenly and smoothly. You can use a knife or a food processor to chop the chocolate.
Use a double boiler or a microwave to melt the chocolate: A double boiler is the safest way to melt chocolate, as it prevents the chocolate from overheating and burning. If you are using a microwave, melt the chocolate in short intervals, stirring in between, to prevent it from burning.
Add the cherries to the melted chocolate: Stir until the cherries are evenly coated. You can use fresh, frozen, or dried cherries. If you are using fresh cherries, be sure to pit them first.
Pour the chocolate mixture into a lined baking dish: Use a spatula to spread the chocolate mixture evenly. Tap the baking dish on the counter a few times to release any air bubbles.
Refrigerate the chocolate mixture until it is firm: This will take at least 2 hours, but it is best to let it chill overnight.
Cut the chocolate mixture into pieces: Use a sharp knife to cut the chocolate mixture into squares, rectangles, or triangles. You can also use cookie cutters to cut out fun shapes.
Serve the candy immediately or store it in the refrigerator for later: The candy can be stored in the refrigerator for up to 2 weeks.

Conclusion:

Cherry chocolate candy is a delicious and easy-to-make treat that is perfect for any occasion. It is also a great way to use up leftover cherries. With just a few simple ingredients, you can create a delicious candy that everyone will love.