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Instructions. The first step is to make the creamy white filling for the chocolate covered cherries. Start by melting butter, then add in vanilla and almond extract. Mix in powdered sugar and milk, starting with 1 tbsp. milk and adding more as needed to get filling to just a slightly thicker consistency. You want the filling to be somewhat thin.

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Use a second toothpick the push the cherry off the toothpick and onto the parchment. Immediately dip a toothpick into the chocolate and cover the small hole at the top made by the toothpick. Repeat the process until all the cherries have been dipped. Allow the covered cherries to rest on the baking sheet until firm.

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Melt the chocolate in a microwave-safe bowl or in a double boiler. Dip a frozen cherry into the chocolate remove it with a fork, and let the excess chocolate run off. Place the cherry on a parchment paper-lined tray. Continue until all the cherries are dipped. If desired, sprinkle on a little bit of flaky sea salt before the chocolate sets.

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Place the baking sheet in the freezer for at least an hour until firm. When ready to assemble, melt the chocolate chips in a microwave safe bowl in 30 second increments, stirring after each, until melted. Remove the cherries from the fridge and dip into the melted chocolate, placing back on the lined baking sheet.

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Freeze the cherries for 1 hour. Melt the chocolate in a CLEAN AND DRY bowl at 30 second increments in the microwave, stirring between each increment until chocolate is smooth. It should only take 3-4 increments. Pop the cherries out of the molds and place them in the melted chocolate one at a time.

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Melt for 30 seconds. Stir well. If needed, reheat for 10 seconds at a time, stirring in between each time, until chocolate is melted and completely smooth. Holding a cherry by the stem, gently dip into the chocolate, spinning slowly to coat all sides and top. Remove and place onto the plate lined with parchment.

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PREP. Drain cherries and set on paper towels to dry. FONDANT. Combine butter and corn syrup, in a medium bowl, until smooth. Stir in powdered sugar and mix to form a dough. Chill for 30 minutes. Wrap each cherry in 1 teaspoon of dough and chill again for 20-30 minutes. CHOCOLATE. While cherries are chilling, melt chocolate according to package.

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Holding the cherry by the stem, wrap each cherry with the flattened filling. Then, place cherries on a baking sheet lined with parchment paper and freeze for 30 minutes. 4. Melt the chocolate. Put a heat-proof bowl over a pan of simmering water. Then, add the chocolate chips and oil and stir until smooth. 5.

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Drain cherries and set on paper towel to dry. In a medium bowl, combine butter and corn syrup until smooth. Stir in powdered sugar and knead to form a dough. Chill to stiffen if necessary. Wrap each cherry in about 1 teaspoon of dough. Place wrapped cherries on a cookie sheet and chill until firm.

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2. Mix together on low until the butter softens and mixture clumps together, taking about 20 - 30 seconds. Scrape down side and bottom of bowl with a large rubber spatula. 3. Then mix on medium speed until smooth and the mixture forms a soft paste, taking about 45 seconds to 1 minute.

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Slowly add in the powdered sugar one cup at a time and mix until a dough forms. 2. Refrigerate dough for a few hours until it stiffens and is easy to work with. 3. Prepare your cherries by removing them from their juice and drying them on a paper towel. 4. Take a piece of wax paper and place it on a baking sheet.

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Place one cherry at a time in the melted chocolate and use a spoon to make sure it gets fully coated. Set the chocolate covered cherries on the prepared cookie sheet. You can use the spoon to drizzle a little more chocolate overy each cherry for a decoration if desired. Place the finished cherries in the refrigerator for 30-45 minutes or until.

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Place the chocolate and 1/4 teaspoon kosher salt in a dry, medium microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until the chocolate is mostly melted, about 90 seconds total. Stir until the residual heat melts the remaining chocolate. Remove the wrapped cherries from the refrigerator.

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Instructions. Carefully remove the pit from each cherry, reserving the stem for decorations. Place the chocolate in a microwave-safe bowl. Add the two tablespoons of coconut oil and give it a stir. Heat in the microwave for about 20 seconds. Remove and stir and repeat until the chocolate is mostly melted.

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Step 5. Insert the cherry. Then fold a flatten dough ball around a cherry and roll it out with your hands to make it smooth. Step 6. Allow to chill on a baking sheet lined with waxed paper. Place the cherries on a baking sheet lined with parchment paper and refrigerate them for 30 minutes. Step 7.

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In a medium size bowl, mix 3 cups powdered sugar, butter and ¼ cup cherry juice together. Add in the last cup of powdered sugar, ¼ of a cup at a time, until the mixture forms a soft dough. Refrigerate the dough for 20 minutes. Roll the dough into 1 inch balls. Make small balls, about 1 inch in diameter.