Chocolate Covered Cherries
These Chocolate Covered Cherries are rich, creamy, and delightfully nostalgic. With a smooth fondant-style center and a crisp chocolate shell, they’re perfect for holiday platters, edible gifts, or simply treating yourself. Easy to make and better with time!
Ingredients
Filling:
- 10 oz maraschino cherries with stems drained and patted dry (about 32–36 cherries)
- 2¼ cups powdered sugar sifted
- 4 tablespoons salted butter softened
- 2 tablespoons light corn syrup
- ½ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
Coating:
- 12 oz chocolate almond bark broken into chunks
Instructions
- Drain and thoroughly dry the cherries using paper towels. Let air dry for 10–15 minutes.
- In a large bowl, mix powdered sugar, butter, corn syrup, vanilla, and almond extract until smooth and creamy.
- Fold cherries into filling. Wrap each cherry completely in the filling, shaping into balls.
- Place on a parchment-lined baking sheet and chill for 30 minutes.
- Melt almond bark in microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each cherry ball into melted chocolate. Let excess drip off, then place back on parchment paper.
- Chill dipped cherries for 1 hour until chocolate is set.
- Optional: decorate with melted white chocolate drizzle or festive sprinkles.
Notes
- Dry cherries thoroughly to prevent chocolate seizing.
- Let cherries sit 24–48 hours before serving to allow centers to soften.
- Store in fridge up to 2 weeks; freeze for longer storage.
- For a grown-up twist, add cherry liqueur to the filling.
- Swap almond bark with dark chocolate plus coconut oil if desired.