Chocolate-Dipped Cherries

What about the pits; do you leave them in?

• Anonymous

• Philadelphia, PA

• 1/11/2005

I've made these two times. The first time I didn't think they were anything special, and neither did my guests. The second time I used the same incrediants but I left them in the fridge for overnight. The taste was so-ooo much better. My guests loved them!

• Anonymous

• Finland

• 7/10/2004

To give the extra flavor without thickening the chocolate, use the jarred cocktail cherries, drained well. Soak them overnight in the liquor of your choice - kirsch works nicely - or in a simple syrup with vanilla added. Then drain, dry well and dip. Lots of flavor, perfect chocolate.

• Lexan

• Trenton, NJ

• 11/3/2003

i made this recipe then added my own stuff to it. On some cherries, i sprinkled coconut shavings, others, chocolate sprinkles, and some i decorated with white chocolate designs. My family loved them!

• Anonymous

• Jacksonville, FL

• 7/23/2003

Excellent, quick, elegant & easy! The other reviewer's suggestion about adding vanilla is good -- but it does cause the chocolate to get thicker & stickier (thus requiring the addition of the Crisco).

• Anonymous

• Sacramento, CA

• 11/10/2002

excellent, elegant, and EASY to make dessert. i brought this to a dinner party and got so many compliments. people couldn't believe i did it myself, and couldn't believe the chocolate was just plain old bittersweet chocolate, and not some ornate sauce i was slaving away over. a perfect dessert when you need something easy and elegant

• Anonymous

• Madison, WI

• 7/31/2002

Easy enough to make! I added a dash of vanilla extract and almond extract just to give it more flavor. One thing I found, though, is that I had to add about a tablespoon of Crisco to soften up the chocolate enough so that I could dip the cherries in it.

• Anonymous

• New Mexico

• 6/5/2000