Chocolate and fruit is a classic combination. Simple, elegant and delicious. People are quite accustomed to seeing chocolate-dipped strawberries. A big plate of large juicy strawberries with the stems still attached as a handle for easy eating is always a crowd pleaser. The same effect can be achieved with fresh Bing cherries and it’s very simple. Melt chocolate, dip the cherries and let them harden. You can make this easy recipe with or without pitting the cherries first. (See instructions below for pit removal.) Either way, this recipe provides a burst of yummy, rich chocolate and juicy, sweet cherries in every bite. The combination cannot be beat!
1. Line a baking sheet with aluminum foil.
2. Heat chocolate over medium heat, stirring often with a wooden spoon until melted, about five minutes. (Note: Use a double boiler. Or fill a saucepan half full with water and place chocolate in a small, deep heatproof bowl that fits snugly on the saucepan, but does not touch the water. )
3. Wash cherries with stems on and let dry.
Optional pitting instructions: Using a cherry pitting device, carefully remove the pit going through the cherry cross-ways rather than from top to bottom. This will allow the stem to remain intact. The hole in the middle of the cherry will be covered with chocolate when dipped.
4. Carefully pick cherries up by the stem and dip just over half-way into the melted chocolate. Let excess chocolate drip back into the pan or bowl.
5. Place on aluminum-lined cookie sheet and set in the refrigerator until the chocolate has set, about 15 minutes.
6. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutritional Information: (per 4 cherries)Calories-33.01; protein-0.39 gram; carbohydrates.-5.60 grams; fat-1.44 grams; saturated fat-0.79 gram; mono-saturated fat-0.47 gram; polyunsaturated fat-0.09 gram;cholesterol-0 grams; sodium-0.47 gram; fiber-0.65 gram; sugar-4.93 grams; percent calories from fat – 35%