Chocolate Covered Cherries are a classic sweet treat. These cherries are made with maraschino cherries, a sweet filling and coated in milk chocolate.
Disclaimer: I received free product from Chocoley in exchange for sharing this recipe. All opinions are my own.
For as long as I have known my husband, which is over a decade now, he has always bought a box of chocolate covered cherries for himself around the holidays. He prefers one brand over another and it’s something that he and his father would always eat. Personally, chocolate covered cherries are a take it or leave it type of thing for me.
I blame this on the one time, as a very young child, when I ate an entire jar. I think I’ve told this story before, but if not and you need a laugh here goes: I was maybe two or three years old and I was supposed to be taking a nap. My mom decided to take one with me, which would have been fine, except I woke up before her. And wanted cherries. So she found me sitting in front of the fridge with the entire jar of cherries empty. It’s taken decades for me to stop cringing at the thought of them.
But, as the nice wife that I am, I thought it would be awesome to finally make one of my husband’s favorite treats.
WHAT ARE CHOCOLATE COVERED CHERRIES?
Sometimes referred to as cherry cordials, chocolate covered cherries are a sweetened cherry, coated in a powdered sugar paste and then dipped in chocolate. Some versions include soaking the cherries in liqueur before they are coated with chocolate. White, milk and dark chocolate can be used on the cherries, depending on your preference. Mass produced chocolate covered cherries are made using a mold, but homemade varieties can be made by dipping the coated cherry into melted chocolate.
HOW LONG DO CHOCOLATE COVERED CHERRIES LAST?
Chocolate Covered Cherries will last for a week or two if kept in a cool, dry place. It is not recommended to freeze the cherries long term. You can freeze them to help the chocolate set faster, but they shouldn’t be kept in the freezer once the chocolate has hardened.
HOW DO YOU MAKE CHOCOLATE COVERED CHERRIES?
It requires a little bit of patience, but chocolate covered cherries are not difficult to make. You’ll need:
- 1 jar maraschino cherries with stems (approximately 30 cherries)
- 2 tbsp unsalted butter, softened
- 2 tbsp maraschino cherry juice
- 2 – 2 1/2 cups powdered sugar
- 8 oz. melting chocolate (white, milk, dark) such as Chocoley Bada Bing Bada Boom Candy & Molding Chocolate
Dry the cherries. Remove the cherries from the jar and place on a paper towel lined plate or baking sheet. Pat them to remove excess juice and set aside to let dry.
Mix up the filling. Combine the unsalted butter, cherry juice and powdered sugar in the bowl of a stand mixer. Beat until fully combined, then refrigerate 20 minutes.
Wrap the cherries. Scoop a heaping teaspoon of the chilled filling out of the bowl and roll into a ball. Press flat into the palm of your hand. Place the cherry in the center and then wrap the filling around the cherry. Roll it again to create a rounder shape. Place on a foil lined baking sheet. Refrigerate for 20 minutes.
Melt the chocolate. In the bottom pan of a double boiler, add 1/2 cup of water. Bring to a boil. Place the top pan on top and reduce to a simmer. Add the chocolate and stir frequently until the chocolate has completely melted. Alternately, add chocolate to a microwave safe bowl and microwave in 30 second intervals, stirring thoroughly after each interval until chocolate has melted.
Dip the cherries. Hold the cherries by the stem and dip into the chocolate, making sure to coat the entire cherry. Place on a wax paper lined baking sheet. Refrigerate for 30-60 minutes or until the chocolate has fully hardened.
If chocolate covered cherries aren’t your thing, there are a ton of other recipes on Chocoley, so I’m sure you can find something you’ll absolutely love.
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Chocolate Covered Cherries
- 10 oz. maraschino cherries with stems approximately 30 cherries
- 2 tbsp unsalted butter softened
- 2 tbsp reserved maraschino cherry juice
- 2 - 2 1/2 cups powdered sugar
- 8 oz. Chocoley Molding Chocolate
- Remove the cherries from the jar and place on a paper towel lined baking sheet. Pat the cherries dry and set aside to continue drying.
- Combine softened butter, powdered sugar and cherry juice in the bowl of a stand mixer. Mix until fully combined and thick paste-like filling forms. Refrigerate for 20 minutes.
- Pat the cherries dry again. Scoop a heaping teaspoon of the filling mixture into your hand and roll into a ball, then press flat into your palm. Place the cherry in the center and roll the edges of the filling up around the cherry. Roll into a ball shape again.
- Place onto a foil or wax paper lined baking sheet. Repeat with remaining cherries. Refrigerate for 20 minutes.
- Add 1/2 cup water to the bottom pan of a double boiler. Bring to a boil. Reduce to a simmer and place the top pan of the double boiler on top. Add the chocolate and stir until it is melted. (Alternately, add chocolate to a microwave safe bowl and microwave in 30 second intervals, stirring well after each until fully melted and smooth)
- Lift up the cherry by the stem and dip into the chocolate, swirling to coat. Shake gently to remove excess chocolate and place onto a wax paper lined baking sheet. Repeat with remaining cherries. Refrigerate for 30 minutes or until the chocolate has completely hardened.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.