Chocolate Covered Cherries II

Chocolate Covered Cherries II
  • PREP TIME
    45 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    4 hrs 45 mins
  • SERVING
    16 People
  • VIEWS
    189

Indulge in the timeless elegance of homemade chocolate-covered cherries. Plump, juicy maraschino cherries, enrobed in a delicate, melt-in-your-mouth fondant and cloaked in rich, dark chocolate. A delightful confection that improves with age, allowing the flavors to meld into a harmonious symphony.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    41 g
  • Cholesterol
    0 mg
  • Fiber
    2 g
  • Protein
    1 g
  • Saturated Fat
    5 g
  • Sodium
    36 mg
  • Sugar
    31 g
  • Fat
    11 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View 5 mins In a medium bowl, combine the confectioners' sugar, softened margarine, milk, and almond extract. Mix until a smooth, pliable dough forms. (5 minutes)

Image Step 02
02 Step

Recipe View 2 mins Lightly dust a clean surface with confectioners' sugar. Knead the dough briefly until it forms a cohesive ball. (2 minutes)

Image Step 03
03 Step

Recipe View 10 mins Pinch off small portions of the fondant and flatten into approximately 2-inch circles. (10 minutes)

Image Step 04
04 Step

Recipe View 20 mins Gently wrap each drained cherry with a fondant circle, leaving the stem exposed. Roll lightly in your hands to ensure the fondant adheres to the cherry. (20 minutes)

Image Step 05
05 Step

Recipe View 4 hrs Place the fondant-covered cherries on a wax paper-lined baking sheet and chill in the refrigerator for at least 4 hours, or preferably overnight. This allows the fondant to firm up and adhere to the cherry. (4+ hours)

Image Step 06
06 Step

Recipe View 10 mins In a double boiler or a heatproof bowl set over a simmering pot of water, melt the semi-sweet chocolate chips and vegetable shortening, stirring occasionally until smooth and glossy. Ensure the bowl doesn't touch the water. (10 minutes)

Image Step 07
07 Step

Recipe View 15 mins Remove the melted chocolate from the heat. Holding each chilled cherry by the stem, dip it into the melted chocolate, ensuring it's fully coated. (15 minutes)

Image Step 08
08 Step

Recipe View 5 mins Return the chocolate-covered cherries to the wax paper-lined baking sheet. (5 minutes)

Image Step 09
09 Step

Recipe View 30 mins Chill in the refrigerator until the chocolate is completely set. (30 minutes)

Image Step 10
10 Step

Recipe View 168 hrs For optimal flavor, allow the chocolate-covered cherries to rest in a cool, dry place for 1-2 weeks before enjoying. This allows the flavors to fully meld and mature.

Ensure the maraschino cherries are thoroughly drained and patted dry. Excess moisture can affect the consistency of the fondant and the adherence of the chocolate.
For a smoother chocolate coating, consider tempering the chocolate after melting. This will give the chocolate a glossy finish and prevent blooming (white streaks).
Feel free to experiment with different extracts in the fondant, such as vanilla or peppermint.
These chocolate-covered cherries are best stored in an airtight container in a cool, dry place.

Edwin Nolan

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 63 Ratings)
Total Reviews: (7)
  • Cade Littel

    I added a pinch of sea salt to the chocolate and it really enhanced the flavor. Highly recommend!

  • Mario Huel

    I found the coating a little too sweet, so I reduced the amount of confectioners' sugar by 1/4 cup and it was perfect.

  • Buster Pacocha

    The chilling time is essential! I tried dipping the cherries before they were fully chilled and the coating melted.

  • Emory Hoppe

    I am wondering if I can use a sugar substitute to reduce the overall sugar content.

  • Avery Treutelrunte

    My chocolate kept seizing up. I think I overheated it. Next time I'll be more careful to melt it slowly over a double boiler.

  • Retta Bernier

    These are so much better than store-bought chocolate covered cherries. Thank you for the recipe!

  • Lucius Little

    These were a hit at my holiday party! Everyone loved the combination of the cherry and chocolate.

LEAVE A REVIEW

Please Rate