Chocolate Covered Cherry Sweet Bread

Be still my heart, for I think we have found love…
I wanted to do something special for Valentine’s Day.  I wanted to do something with chocolate and cherries.  So, I did this.
Chocolate Covered Cherry Sweet Bread

The Players:
Baker’s Dipping Chocolate
3/4 Cup Nestle Toll House Semi-Sweet Chocolate Morsels
3/4 Cup Dried Cherries
1 12 oz Can Dr Pepper (I used Diet because it’s what I had)
1 Pkg Beer Bread Mix (I use Tastefully Simple Bountiful Beer Bread, but there are others out there)
Maraschino Cherries (for garnish, if you desire)

This could not be easier.  Prep takes less than 5 minutes, as does the chocolate covering portion of the adventure.  The bulk of your time on this is spent between the oven and the cooling rack.
The particular bread mix I use is a complete mix and only requires a carbonated beverage (typically beer), so if the mix you use requires something else, you’ll want to add that.  For my mix, I simple started by pouring the Diet Dr Pepper into a mixing bowl.  I added the mix and both the chocolate morsels and dried cherries.  Once mixed well, I poured the batter into a greased loaf pan.  This baked for 40 minutes at 350, but you’ll want to bake yours according to the specific directions of your bread mix.
Once baked, turn the bread out on to a cooling rack and let it cool completely before moving on to the chocolate.

One of my favorite things in the world is chocolate.  A close second is anything covered in chocolate.  Unless it’s an insect.  That voids all relationships with the said chocolate. I could have done the whole double-boiler, melt the chips, thing here, but I went with Baker’s Dipping Chocolate instead.  If you never used Baker’s Dipping Chocolate, it is SO easy.  If you can use your microwave, you can melt chocolate without burning it.
Once the cake has cooled completely, place a sheet of wax paper or foil under your cooling rack.  Melt the chocolate according to the package instructions and simply pour it over the loaf.  Leaving the loaf on the cooling rack allows the chocolate to run down the sides and get that ‘drippy’ effect without the pooling at the bottom.  The wax paper or foil saves you a lot of clean up later.  You can pop a cherry (or cherries) on top while the chocolate is still warm to create a pretty finish.

As the chocolate cools, it will harden and create a delicious coating on the crust of the bread.  And, if you are so inclined, you can eat the delicious drippings that end up on the wax paper!

This is what you end up with inside.  Happy little chocolate covered cherry explosions that were fantastic with my coffee this morning.
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One Response to Chocolate Covered Cherry Sweet Bread

  1. oooooh.

    Please may I have some? 🙂

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