Sweet Red Cherries are the star of these easy chocolate turtles, bringing a burst of juicy sweetness to every bite. The fresh cherry halves are arranged into little clusters, covered with smooth milk or dark chocolate, and finished with crispy quinoa or toasted almonds for the perfect crunch. The combination is simple but incredibly satisfying, with the cherries adding a bright, fresh flavor that keeps the chocolate from feeling too rich.

Ingredients:

Approximately 3 cups Sweet Red Cherries, pitted and halved

16 ounces milk or dark chocolate melting wafers

1/2 cup crispy quinoa, homemade or store-bought

1/2 cup sliced almonds, toasted

Directions:

  1. Line a baking sheet with parchment paper or place a silicone macaron mat on a baking sheet. I like using a macaron mat because the circles make an easy guide for arranging the cherries.
  2. Pit and halve the cherries. Arrange 3 to 4 cherry halves inside each circle in a small circular pattern.
  1. Place the arranged cherries in the freezer while you melt the chocolate.
  1. Melt the chocolate wafers according to the package directions, stirring until smooth.
  2. Working quickly, spoon the melted chocolate over each circle of cherries.
  3. Immediately sprinkle each turtle with crispy quinoa, toasted sliced almonds, or a combination of both before the chocolate begins to set.
  4. Allow the chocolate to solidify at room temperature. Gently lift the turtles from the mat or parchment and enjoy.

Homemade Crispy Quinoa:

You can purchase quinoa that has already been crisped or make your own using cooked quinoa.

  1. Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper.
  2. Spread 1/2 cup of well-drained, cooled, cooked quinoa in a thin, even layer.
  3. Bake for 25 to 35 minutes, stirring every 10 minutes, until the quinoa is dry, golden, and crispy. Watch it closely near the end to prevent burning.
  4. Allow the crispy quinoa to cool completely before sprinkling it over the chocolate.

Store leftover cherry chocolate turtles in a covered container in the refrigerator and enjoy within 2 days.

 

Recipe by: Valerie Musser