Homemade Cherry Cream Chocolates
These cherry cream chocolates are easy to make and so buttery smooth inside. You’ll never have to buy cherry cream chocolates again.
Servings: 30 chocolates
- 5-7 cups Powdered Sugar
- 2 tablespoons Butter
- 3.5 ounces Sweetened Condensed Milk
- 1 drop Cherry Candy Flavoring
- 1/2 cup Dried Cherries chopped
- 8 ounces of Chocolate or Chocolate Candy Coating
Place dried cherries into a small bowl and pour boiling water over them. Let them soak about 15 minutes. Drain all the water off and finely chop. Set aside.
In a bowl, cream the butter, milk, and cherry flavoring.
Add 5 cups of powdered sugar and the drained chopped cherries, mix well.
Slow add the last 1 cup to 2 cups with a mixer or spoon when mixture gets too thick. Knead in the last bit of powdered sugar. The mixture should be soft but not sticky. Depending on humidity you may need more or less than powdered sugar.
To make the mixture easier to roll you can refrigerator for an hour or overnight.
Roll into 1-inch balls. Place on a wax paper-lined cookie sheet.
Place prepared balls in the freezer for 30 minutes or until firm.
Melt the chocolate over low heat, stirring until the chocolate is melted and smooth.
Remove chocolate from heat.
Dip each frozen ball into the chocolate, let the excess drip off and then return to the lined cookie sheet.
Let set until chocolate is firm and set.
Store in an airtight container.
When mixing the powdered sugar in, start with the mixer. Then as the cream filling gets thicker switch to a spoon. And finally knead in enough powder sugar so the cream filling is easy to handle. That may take less or more powered sugar than the recipe calls for.
If your dried cherries can be chopped without soaking, you can skip the soaking step and chop from dried state.
Serving: 1Chocolate | Calories: 138kcal