Chocolate Covered Cherries
User Reviews
4.7
Chocolate Covered Cherries
Description
This recipe begins with draining maraschino cherries and reserving some juice to incorporate into a powdered sugar dough enriched with butter. The dough is chilled, then shaped around each dried cherry into balls, encasing them fully. After a second refrigeration to firm the coating, the cherries are dipped in melted semi-sweet chocolate to form a glossy shell.
Finely tuning the melting process is key; slow heating and constant stirring prevent the chocolate from seizing. Optional drizzles of colored candy wafers can add decorative contrast. The final product is a firm chocolate coating over a sweet, fruity center cushioned by a sugary dough, suitable as a candy gift or holiday treat.
To handle, dabbing cherries dry before coating and chilling intervals help maintain shape and texture. Adjusting chocolate thickness with shortening or coconut oil can ease dipping if needed.
Ingredients
- 1 jar maraschino cherries 16 ounces or about 25 cherries, with the juice reserved, with stems
- 4 cups powdered sugar 390-520 grams, divided
- 4 tablespoons butter softened, salted
- 16 ounces semi-sweet chocolate or a mix of semi-sweet and dark chocolate
Optional
- candy melting wafers for drizzling, red
Instructions
- Drain the cherries, reserving at least 1/4 cup of the juice. Place the cherries on a paper towel to absorb extra juice, then dab them dry. The cherries need to be dry so they hold together well. 1 jar maraschino cherries with stems
- In a large bowl, use a hand mixer to mix 3 cups powdered sugar, butter and 1/4 cup cherry juice together. Add in the last cup of powdered sugar, 1/4 of a cup at a time, until the mixture forms a soft dough. You may not need all of it. Refrigerate the sugar mixture for 20 minutes. 4 cups powdered sugar, 4 tablespoons salted butter
- Dust you hands with powdered sugar so the sugar mixture doesn't stick to them. Roll into 1 1/2-inch balls. Flatten the dough balls between the palms of your hands, dusting your hands with powdered sugar if necessary. Fold the dough over the dried cherry to completely cover it, then roll it into smooth ball again.
- Refrigerate the covered cherries for 20 minutes. Melt the chocolate in a microwave safe bowl in 30 second increments, stirring between each interval. Melt it slowly so the chocolate doesn't burn and seize up. 16 ounces semi-sweet chocolate
- 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 pan that has been covered with wax paper or parchment paper. Repeat with the remaining cherries.
- If desired, melt red candy wafers (or any other color) and drizzle the cherries. This can help hide any imperfections in the chocolate from dipping.
- Allow the chocolate to set completely before storing the cherries in an airtight container at room temperature.
Notes
- Dry cherries well before coating to ensure dough and chocolate adhere properly.
- Melt chocolate slowly over low heat or use a double boiler to prevent seizing.
- If chocolate thickens, thin it with a tablespoon or two of shortening or coconut oil.
- Cherries without stems can be used by dipping with a fork; tapping off excess chocolate helps form even coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25servings
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Serving | 51g | |
| Calories | 206kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 17mg | 1% |
| Potassium | 105mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 68IU | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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