My husband is a chocolate covered cherry fanatic, so I always make sure to stock up during the holidays. I’d never considered making them at home, assuming it would be difficult and time consuming. But when I spotted this recipe, with just four simple ingredients, I thought it might be worth a try! Wow! These chocolate covered cherries were simple to make and tasted like the real deal. And I love the way they look with the stems still attached–not to mention, it makes dipping them in chocolate so easy! The key is to let your cherries sit for several days (4-6 days) at room temperature once they’ve been dipped. This allows the centers to soften and liquefy a bit, although they’re pretty tasty on the first day too! Honestly, they only lasted a few days around here, but I’m told the centers will continue to soften as time passes. I use the Ghirardelli Melting Wafers for dipping, and they work great, but Candiquik would work just as well. If you want to be extra fancy, you can drizzle the cherries with additional chocolate once they’ve been dipped. These were so much fun to make, I think it may become a holiday tradition for the whole family!
- 1 (10 oz.) jar maraschino cherries with stems, with juice reserved
- 3-4 cups powdered sugar
- 4 tablespoons (1/2 stick) butter, softened
- 1/2 teaspoon almond extract (optional)
- 12 ounces milk or dark melting chocolate
- Place a small colander over a bowl and drain cherries, reserving juice. Place drained cherries on a paper towel to absorb any additional liquid.
- In a medium bowl, combine 1 cup powdered sugar, butter, 1/4 cup cherry juice and almond extract. Beat with an electric mixer until combined.
- Add 2 more cups powdered sugar and beat until the mixture forms a soft dough. It should be slightly sticky and the consistency of thick frosting. If needed, add remaining powdered sugar 1/4 cup at a time until dough reaches desired consistency. Refrigerate the dough for 20 minutes.
- Roll the dough into 1 inch balls. Flatten the dough balls between the palms of your hands, dusting your hands with powdered sugar if necessary. Place a cherry in the center of the dough round, then fold the dough up and over the cherry to completely cover it, leaving the stem exposed.
- Refrigerate the covered cherries for 20 minutes.
- Melt the chocolate in a double boiler, or in the microwave at 50% power. Holding the cherry by the stem, dip it in the melted chocolate and allow the excess to drip off.
- Place the chocolate covered cherry on a baking sheet covered with wax paper. Repeat with the remaining cherries. Allow chocolate to set completely.
- Store cherries in an airtight container at room temperature. The centers will begin to soften and liquefy in 3-5 days.
Who Dished It Up First: Adapted from Tastes of Lizzy T’s.