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2.Melt 6 ounces of the chocolate either in the microwave or over a double boiler as directed on package along with the small amount of oil. 3.When completely melted, add the rest of the chocolate and mix until the rest is melted and chocolate is smooth and shiny. 4.Pour a small amount of chocolate in each mold or on parchment then place a dried.

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In a medium bowl, combine confectioners' sugar and cream cheese; beat until blended. Reserve 2 tablespoons whipped topping; fold remaining topping into cheese mixture. Stir topping mixture and pecans into cake cubes; mix well. Spoon cake mixture into a pretty glass or crystal bowl. Spread cherry filling evenly over top.

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Add one-third of the stewed cherries. Sprinkle on the pistachios. Repeat with more cake . . . . . . and add more pastry cream. Add more blueberries. Spoon on more cherries. Sprinkle on more.

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What do you need to make No Bake Cherry Pie Truffles. ¾ cup softened and unsalted butter. 1 box chocolate cake mix powder. ¼ cup diced maraschino cherries. ¼ cup graham cracker crumbs. 1 cup toasted coconut.

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Special equipment: an electric mixer with whisk attachment and a 2-quart (2-liter) trifle bowl. For the cherry compote: Tip the cherries into a medium saucepan along with any juices, and bring to.

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Over low heat, add in white chocolate chips. Mix quickly until smooth. Refrigerate mixture for about 1 hour, until it begins to harden. Scoop 1 tablespoon balls onto a parchment paper lined baking sheet. Freeze balls for about 30 minutes. Once firm, remove balls from freezer, and use your fingertips to shape smooth.

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In a large bowl, combine 1-3/4 cups of milk and pudding mix. Beat on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. In another large bowl, beat the whipped topping mix, vanilla and remaining milk until stiff peaks form. Cut cake into 1/2-in. cubes; place half in a 3-qt. glass bowl. Sprinkle with 1 tablespoon cherry juice.

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In a medium bowl, combine cream cheese and sweetened condensed milk. Beat with an electric mixer until smooth. Stir in 1/2 of whipped topping and almond extract; set aside. Tear angel food cake into 1 inch pieces. Place 1/3 of cake pieces in bottom of a trifle bowl. Spoon 1/3 of cream cheese filling over cake, and top with 1/3 of pie filling.

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Preheat the oven to 350°F. Grease a 8-inch-by-8-inch square pan with nonstick baking spray. In a large bowl, add brownie mix, cherry pie filling, oil, egg, and almond extract. Stir until the mixture is thoroughly combined.

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In a bowl, combine the softened butter and sugars. Cream together well and then stir in the vanilla extract and salt. Then, stir in the almond and coconut flour until a soft dough forms. Cover and freeze the dough for 15-20 minutes until firm but not frozen solid. Divide into 15 pieces and roll a cherry inside each truffle.

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Return to the refrigerator until firm, about 1 hour. Melt the chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating. Dip the formed truffles in the chocolate and return them to the baking sheet. While the chocolate is still wet, top each truffle with red sprinkles or a sliver of dried cherry, if using.

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Directions. In a small bowl, combine cherries and brandy; cover and let soak for 1 hour or until cherries are softened. Place dark chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in extract and soaked cherries with liquid. Cool to room temperature, stirring occasionally.

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Repeat until all ganache is scooped. Next press a dried cherry into each and with cold hands roll each into a ball. Let set in refrigerator for minimum of 20 minutes, couple of hours is best. When ready take truffles out of refrigerator 5-10 minutes before coating. Melt chocolate in small bowl.

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Cover the bowl and chill for 15 minutes. In the meantime, add the remaining cup of coconut to a bowl. Line a baking sheet with parchment paper and set aside. Once the truffle mixture his chilled, scoop it out in 1 tablespoon portions. Roll into balls and immediately roll the ball into the bowl of coconut.

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In a small saucepan, bring the cream, butter and sugar to a boil, stirring constantly. Remove from the heat; stir in chocolate until melted. Cover and refrigerate for at least 4 hours or until easy to handle. Pat cherries with paper towels until very dry. Shape a teaspoonful of chocolate mixture around each cherry, forming a ball.

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Truffles. Remove maraschino cherries from the liquid, reserving liquid. Chop cherries finely. Place milk chocolate and dark chocolate into a medium to large sized heat safe bowl. Set aside. In a small sauce pan on stove top over medium heat, stir together heavy whipping cream, butter, corn syrup and salt.