Description

Delightfully indulgent homemade Chocolate Covered Cherries featuring maraschino cherries wrapped in a smooth fondant dough and dipped in a rich, dual-chocolate coating. Perfect for gifting or special occasions, these confectioneries form a luscious liquid center over time, creating the ultimate cherry cordial experience.

Ingredients

Scale

Cherries

40-60 maraschino cherries

Fondant

2 cups powdered sugar
3 tablespoons butter
3 tablespoons corn syrup

Chocolate Coating

1 pound dipping chocolate
1 pound semi-sweet chocolate chips
1 teaspoon shortening or coconut oil

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Instructions

Prep the Cherries: Decide whether to leave the stems on or remove them based on your preference. Thoroughly dry the maraschino cherries on paper towels to remove excess moisture before wrapping in fondant. For optional cherry cordials, soak cherries in brandy or rum for up to 24 hours then dry completely before proceeding.
Mix the Fondant: In a medium bowl, combine butter and corn syrup, mixing by hand until smooth. Sift in powdered sugar and knead the mixture until it forms a soft, pliable dough with a consistency similar to fresh Play-Doh. Chill the dough in the refrigerator for 15 minutes to firm up.
Cover the Cherries: Take about 1½ teaspoons of fondant dough, roll it into a small log roughly the size of your index finger, then flatten it. Place a cherry in the center and roll the dough around it, pinching ends to seal. Smooth the dough evenly around the cherry by rolling it gently in your palm. Place the fondant-wrapped cherries on a parchment-lined baking sheet and chill until firm, about 30 minutes, but no longer than 2 hours to avoid softness.
Melt the Chocolate: Using a double boiler over low heat or a fondue pot, gently melt the dipping chocolate, semi-sweet chocolate chips, and shortening/coconut oil. Stir almost constantly until the mixture is smooth, ensuring no water contaminates the chocolate for a perfect coating.
Dip the Cherries: Remove the chilled fondant-covered cherries one at a time. Using a toothpick, dip each cherry into the melted chocolate, then lift and gently tap excess chocolate back into the bowl. Transfer the cherry to parchment paper, cover the toothpick hole with melted chocolate using a second toothpick, and let it firm. After all cherries are dipped, allow them to set completely.
Build the Chocolate Base: To reinforce the coating and prevent leakage as the fondant liquefies, gently hold each chocolate-coated cherry and dip the bottom just into the melted chocolate for a second layer. Place cherries back on parchment or into candy cups, allowing the underside to firm up properly.

Notes

Make chocolate covered cherries at least two weeks, and up to four weeks, before consumption to allow fondant to liquefy into a smooth syrup inside the chocolate shell.
Removing stems and using toothpick dipping seals the cherry better and results in a cleaner look, although leaving stems on can make dipping easier.
Never allow any water to contact the chocolate during melting as it will seize the chocolate and ruin the coating.
If using only semi-sweet chocolate chips for coating, add 1 tablespoon of oil or coconut oil per cup of chips to prevent sticky results.
Expect leftover chocolate after dipping; plan accordingly or use it for other desserts.
Store finished cherries in an airtight container in a cool, dry place at room temperature; they can last a month or more.
Do not freeze chocolate covered cherries as moisture expansion will break the chocolate shell.

Nutrition

Serving Size: 1 piece (approximate)
Calories: 120
Sugar: 15g
Sodium: 20mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 1g
Cholesterol: 10mg