Introduction

Chocolate Covered Cherries are a classic treat that combines juicy maraschino cherries with a sweet, creamy powdered sugar filling and a rich chocolate coating. These bite-sized delights are perfect for gifting or enjoying as a special homemade confection.

The image shows chocolate-covered cherries placed on a white marble cake stand. Each cherry has a bright red stem standing upright, and the cherries are coated in smooth milk chocolate with some decorated by thin chocolate drizzles. The front features two cherries cut in half, revealing three visible layers: the shiny red cherry at the center, a thick white creamy layer surrounding the cherry, and an outer shell of solid milk chocolate. The background shows a white marbled texture with blurred cherries and chocolates in soft focus, creating a clean and elegant setting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 ounces maraschino cherries with stems, drained and patted dry
2 ¼ cups powdered sugar, sifted
4 tablespoons salted butter, softened
2 tablespoons light corn syrup
½ teaspoon pure vanilla extract
¼ teaspoon almond extract
12 ounces chocolate almond bark, broken into smaller chunks

Instructions

Step 1: In a medium-sized mixing bowl, combine the sifted powdered sugar, softened butter, light corn syrup, vanilla extract, and almond extract. Stir together using a large spoon or your clean dry hands until the mixture starts to come together.
Step 2: Knead the mixture until it becomes pliable and smooth, resembling the texture of play dough.
Step 3: Line a baking sheet with parchment paper to prepare for the shaped cherries.
Step 4: Using a 2-teaspoon cookie scoop, portion out the powdered sugar dough. Roll it into a ball, then flatten into a circle. Wrap the dough circle around a cherry, smoothing it so the cherry is fully covered and round. Place the covered cherry on the parchment paper. Repeat with remaining cherries.
Step 5: Place the chocolate almond bark in a microwave-safe bowl. Heat for 1 minute on full power, then stir well. Continue heating in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth.
Step 6: Hold each dough-covered cherry by the stem and dip it completely into the melted chocolate. Allow excess chocolate to drip off before placing it back on the parchment paper. Reheat the chocolate as needed if it begins to harden.
Step 7: Optionally, drizzle any leftover melted chocolate over the coated cherries for extra decoration.

Tips & Variations

If the powdered sugar mixture feels too dry, add a little more softened butter or a teaspoon of cream to help it come together smoothly.
Try using dark chocolate almond bark for a richer flavor contrast against the sweet cherry filling.
For an added crunch, sprinkle crushed nuts over the cherries after dipping in chocolate before the coating sets.

Storage

Store chocolate covered cherries in an airtight container in the refrigerator for up to one week. Allow them to come to room temperature before serving for the best flavor and texture. Reheating is not recommended as it may cause the chocolate coating to lose its shine and texture.

How to Serve

The image shows several chocolate-covered cherries arranged on a white marbled surface. Each cherry has a glossy red center, surrounded by a thick white creamy layer, and then coated in smooth dark chocolate with a decorative drizzle on top. Some chocolates are whole with a cherry stem sticking out from the top, while others are cut in half, clearly revealing the bright red cherry inside, the white middle layer, and the outer chocolate shell. A white bowl filled with shiny red cherries sits in the blurred background, adding a pop of color behind the chocolates. 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?

Maraschino cherries work best because they are sweet, firm, and have stems, making them easier to handle. Fresh cherries can be too juicy and may affect the sugar dough texture.

How do I prevent the chocolate from hardening too quickly?

Keep the melted chocolate warm by reheating in short bursts of 15-30 seconds in the microwave and stirring well between to maintain a smooth, dippable consistency.