chocolate-covered-cherries

Chocolate Covered Cherries combine homemade Amish chocolate covered cherries and experience pure magic – delicate chocolate shell gives way to sweet fondant, releasing a burst of cherry liquid. This explosion of textures surpasses store-bought versions, combining juicy cherries, creamy fondant, and quality chocolate into an impressive yet simple confection.

I first made these chocolate covered cherries when looking for an impressive yet manageable dish for weekend entertaining. After experimenting with various cuts of shrimp and butter combinations, this version became an instant favorite. My husband declared them the best scampi he's ever tasted, and now guests always request them at our gatherings.

Essential Ingredients and Selection Tips

• Maraschino Cherries: Choose plump, firm cherries with good color
• Powdered Sugar: Use fresh, sifted sugar for smooth fondant
• Butter: Room temperature salted butter provides subtle contrast to sweetness
• Chocolate: Select high-quality coating chocolate; 60% cacao offers perfect balance
• Cherry Juice: Reserved from jar for authentic fondant flavor

I've found that adding a small amount of chicken powder (bouillon) makes a significant difference in achieving that authentic takeaway flavor. If you don't have it, mushroom powder makes an excellent substitute that adds similar umami depth without changing the overall profile of the dish.

Detailed Cooking Instructions

Step 1: Prepare the Cherries

Drain cherries, reserving juice for fondant. Thoroughly pat dry and air dry for 30 minutes, turning occasionally. Proper drying prevents moisture problems with fondant and chocolate.

Step 2: Mix the Fondant

Combine powdered sugar with butter and reserved cherry juice. Beat until mixture forms, gradually adding remaining sugar until soft, pliable dough forms. The fondant should hold shape while remaining workable.

Step 3: Shape Around Cherries

Chill fondant to firm. Roll tablespoon portions into balls, flatten into discs, place dried cherry in center, and wrap completely. Return to refrigerator until firm.

Step 4: Dip in Chocolate

Melt quality chocolate in 30-second microwave intervals at half power. Drop fondant-covered cherries into chocolate, ensuring even coating. Remove with dipping tools for smooth finish.

Step 5: Allow Magic to Happen

Let set at room temperature until firm. Store in single layer for 3-6 days, during which cherry enzymes gradually transform fondant into liquid cordial center.

Pin it

My first attempt at these chocolate covered cherries taught me the importance of proper filling consistency. The dough should be thick enough to hold shape but not so thick that it doesn't spread evenly. Achieving this balance ensures that the cookie center stays gooey while the exterior remains crisp.

Pin it

The Magic of Transformation

Cherry enzymes gradually break down sugar fondant into liquid over days. This natural process creates distinctive cordial centers without artificial ingredients. The transformation feels like culinary alchemy – simple sugar becoming luxurious liquid while preserved within chocolate.

Presentation and Gifting

Package in small boxes with cupcake liners for beautiful gifts. Drizzle contrasting chocolate over tops after base coat sets. White chocolate tinted pink or dark chocolate over milk creates professional-looking confections.

Flavor Variations to Explore

Add almond extract to fondant for wonderful cherry complement. Replace some cherry juice with liqueur or bourbon for sophisticated adult versions. Try white chocolate coating for sweeter alternative showcasing pink cherries.

Troubleshooting Common Issues

Adjust dry fondant with drops of cherry juice; sticky fondant needs more sugar. Add shortening or coconut oil to chocolate for beautiful shine. If chocolate seizes, start fresh – it likely contacted moisture.

Pin it

Chef's Helpful Tips

• Work in small batches when dipping for ideal chocolate temperature
• Trim stems to half-inch for elegant appearance
• Reheat thickening chocolate briefly at half power
• Add coconut oil for smoother chocolate consistency
• Tap excess chocolate off cherries for professional finish

Frequently Asked Questions

→ Why do I need to dry the cherries so thoroughly?

Drying the cherries completely is crucial for two reasons: First, excess moisture can cause the fondant to become too soft or even dissolve, making it difficult to wrap around the cherries. Second, moisture can prevent the chocolate from adhering properly to the fondant-covered cherries, potentially causing it to seize or develop white spots (bloom) later. Gently patting the cherries with paper towels and letting them air dry for 30-60 minutes will ensure the best results.

→ Can I use different types of chocolate for coating?

Absolutely! While semi-sweet chocolate is traditional, you can use dark chocolate for a less sweet, more intense flavor, milk chocolate for a creamier taste, or white chocolate for a sweeter alternative. High-quality chocolate bars chopped into pieces often melt better than chocolate chips, which sometimes contain stabilizers. Whatever chocolate you choose, melt it slowly and carefully to maintain proper consistency and avoid burning.

→ How long do homemade chocolate covered cherries last?

When stored in an airtight container at room temperature (not in the refrigerator), these cherries will last about 2-3 weeks. Interestingly, they actually improve over the first few days as the fondant around the cherry gradually softens into a more liquid center. Many people prefer to make them 5-7 days before serving for this transformation to occur. Avoid refrigerating as this slows down this ripening process and can cause condensation issues with the chocolate coating.

→ Why is my fondant too soft or too firm?

The consistency of the fondant depends on the balance of powdered sugar to liquid. If your fondant is too soft to work with, gradually add more powdered sugar until it reaches a pliable, moldable consistency. If it's too firm, add a few more drops of the reserved cherry juice. Climate can also affect the texture - in humid environments, you may need more powdered sugar, while in dry climates, you might need less. The goal is a consistency similar to soft play dough that holds its shape when molded.

→ Can I make these without stems or if my cherries don't have stems?

Yes, you can make stemless chocolate covered cherries. Instead of holding them by the stems for dipping, use a fork or chocolate dipping tools to dip the fondant-covered cherries in chocolate. Place the cherry on the fork, dip it in chocolate, tap off excess, and slide it onto parchment paper. Some people find stemless cherries easier to eat and they work perfectly fine in this recipe. You can find both stemmed and stemless maraschino cherries at most grocery stores.