Introduction

Chocolate covered cherries are a delightful treat blending juicy, sweet cherries wrapped in a smooth fondant and coated with rich chocolate. Perfect for gifting or enjoying as an elegant dessert, this recipe guides you through making homemade cherry cordials with ease and charm.

The image shows a group of chocolate-covered cherry candies arranged on a white marbled surface. In the front, two candies are cut in half revealing three layers: a dark brown smooth chocolate outer shell, a middle layer of light pink creamy filling, and a bright red cherry center with a glossy texture. The candies in the background sit in white paper cups with some colored red and green liners visible, and they look round with a slightly bumpy chocolate coating. The whole setup is clean and focused on the rich textures of the chocolate and cherry inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

40-60 maraschino cherries
2 cups powdered sugar
3 tablespoons butter
3 tablespoons corn syrup
1 pound dipping chocolate
1 pound semi-sweet chocolate chips
1 teaspoon shortening (or coconut oil)

Instructions

Step 1: Decide if you want the cherry stems on or off, then dry the cherries thoroughly on paper towels before wrapping in fondant.
Step 2: (Optional) For cherry cordials, drain the cherries and soak them in brandy or rum for up to 24 hours. Dry them well afterward.
Step 3: To make the fondant, combine butter and corn syrup in a medium bowl and mix with your hands until smooth. Sift in powdered sugar and knead until you get a soft dough with a consistency like new Play-Doh. Chill for 15 minutes.
Step 4: Wrap each cherry in about 1½ teaspoons of fondant dough by rolling the dough into a small log, flattening it, placing the cherry in the center, and rolling it around the cherry, pinching the ends closed. Smooth the ball by rolling it in your palm.
Step 5: Place the fondant-covered cherries on a parchment-lined baking sheet and chill for about 30 minutes until firm. Do not chill longer than 2 hours to avoid softening.
Step 6: Melt Chocolate: Gently heat the dipping chocolate, semi-sweet chips, and shortening or coconut oil in a double boiler or fondue pot over low heat. Stir constantly until smooth.
Step 7: Dip each chilled fondant-covered cherry individually into the melted chocolate. Remove with a toothpick, tapping off excess chocolate, and place on parchment. Use a second toothpick dipped in chocolate to cover the hole left by the first toothpick.
Step 8: Let the dipped cherries set on the baking sheet until firm. Then, gently dip the bottom of each cherry again into the chocolate to build up a thicker chocolate layer on the underside, which helps prevent leaking as the fondant liquidizes.
Step 9: Return the cherries to the parchment or place them in paper candy cups to finish setting before serving or storing.

Tips & Variations

Soaking cherries in brandy or rum not only adds flavor but also creates classic cherry cordials for a special touch.
Use shortening or coconut oil to help the chocolate melt smoothly and give a nice glossy finish.
If you prefer, leave the stems on the cherries for an elegant look and easier handling.
Chocolate chips can be substituted with any good-quality melting chocolate or couverture.

Storage

Store chocolate covered cherries in an airtight container in the refrigerator for up to 2 weeks. Allow chilled cherries to come to room temperature before enjoying for the best flavor and texture. Avoid freezing, as it can damage the delicate chocolate coating.

How to Serve

A group of chocolate-covered round treats with a smooth, slightly shiny surface, each sitting inside small, crinkled green and red paper cups, arranged on a white marbled surface. One treat is placed closer to the camera, showing a small peak at the top where the chocolate slightly rises, while the others fade softly into the background, creating depth in the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Fresh cherries have a higher moisture content, which can affect fondant wrapping and chocolate dipping. Maraschino cherries are preferred for their firmness and sweetness, but if using fresh, dry them thoroughly and consider lightly drying or freezing to reduce moisture.

Why do I need to double dip the cherries in chocolate?

The second dip thickens the chocolate coating, especially on the bottom, which helps contain the liquid fondant center as it breaks down over time. Without it, the cherries may leak and become messy.