Chocolate Covered Cherries are the treat I make when I want something easy that still feels special. Maybe you’ve got a bowl of cherries sitting around and a craving for chocolate. Or maybe you just want a sweet little gift that doesn’t take all day. I’ve been making these for years, and every time I set them out, they disappear fast. They look fancy, but they’re honestly simple once you know a few tricks. Let me walk you through it so you can nail it on the first try.
The Story Behind This Recipe
Hey, I’m Alexandraa! This Chocolate Covered Cherries was built for real kitchens: simple steps, reliable results, and flavor that makes people ask for seconds. Chocolate Covered Cherries are the treat I make when I want something easy that still feels special. Maybe you’ve got a bowl of cherries sitting around…
Cherries Dipped in Chocolate
Here’s the simple truth. If your cherries taste great, your chocolate will only make them better. You can go two routes. Fresh cherries with stems for that dramatic look, or jarred maraschino cherries for that classic sweet bite. I like both. Fresh cherries give you a juicy pop and feel a bit lighter. Maraschino cherries are sweeter, more nostalgic, and they set up beautifully once dipped.
If you use maraschino, drain them well and then pat them very dry. Moisture is chocolate’s enemy. Even a few droplets can make your coating seize or slide off. For fresh cherries, wash, dry thoroughly, and keep the stems on if you can. The stem is a built-in handle, which makes dipping so much easier.
Now let’s talk chocolate. You can use chocolate chips, baking bars, or melting wafers. Melting wafers are the most fuss-free option, especially if you’re new to this. If you love a richer, more cocoa-forward flavor, use a baking bar and chop it fine so it melts smoothly. Either way, melt low and slow. Microwave in short bursts and stir often. If your chocolate gets too thick, a tiny bit of neutral oil can save it. Just a smidge.
These are pure candy joy. They’re also a fun part of any dessert platter. If you’re building a chocolate-forward spread, try pairing them with a slice of chocolate fudge truffle cheesecake. The creamy texture next to the bright cherry bite is a winner.
“I made these for a last-minute dinner with friends, and everyone thought I bought them. So shiny, so pretty, and the cherry snap under the chocolate was perfect.”
Are chocolate covered cherries and cherry cordials the same thing?
They’re cousins, not twins. Chocolate covered cherries are exactly what they sound like. A cherry dipped in chocolate. Sometimes there’s a little fondant or sugar shell inside, but it’s usually straightforward.
Cherry cordials are different. They often have a liquid center that oozes when you bite in. That liquid can come from a fondant coating that breaks down over time, or from a splash of cherry liqueur. If a recipe mentions an enzyme called invertase, that’s a clue it’s aiming for a cordial-style center that turns syrupy after a few days. So if you want that classic liquid center, you’re thinking cordials. If you want a simple, glossy, kid-friendly treat, stick with plain Chocolate Covered Cherries.
How to Make Chocolate Covered Cherries
Don’t overthink this. You’re melting chocolate, dipping cherries, and letting them set. That’s it. The finesse comes from how dry your cherries are and how gently you melt the chocolate.
Ingredients
- 2 cups cherries, fresh with stems or maraschino, well drained
- 8 to 10 ounces chocolate, semisweet or dark, chopped or wafers
- 1 teaspoon neutral oil, optional for shine
- Coarse sea salt, sprinkles, or crushed nuts, optional
- Wax paper or parchment, for setting
Step by step
- Prep the cherries. If using maraschino, drain in a sieve and pat completely dry. If using fresh, wash and dry well. Keep stems on when possible.
- Melt the chocolate. Microwave at 50 percent power in 20 to 30 second bursts, stirring each time until smooth. Stir in a bit of oil if you want extra shine.
- Dip. Hold the cherry by the stem and swirl it in. Lift, let excess drip, and gently scrape the bottom edge on the bowl so it doesn’t pool.
- Decorate. Add a pinch of coarse salt, sprinkles, or a drizzle of white chocolate while still wet if you want a fancy finish.
- Set. Place on wax paper. Let firm at room temp if your kitchen is cool, or chill for 10 to 15 minutes. Don’t over-refrigerate or you’ll risk condensation later.
Simple dipping tips
– Work in small batches so the chocolate stays smooth. If it thickens, warm it gently for a few seconds and stir.
– If you’re using maraschino cherries, give them an extra blot just before dipping. Any syrup on the surface will thin the chocolate.
– Want a double coat? Let the first coat set, then dip again. This is great if you like a thicker shell or are hiding a little imperfection.
– For variety, try a half-dip and leave some cherry peeking out. It looks classy and saves chocolate.
If you’re in the mood for more cherry happiness, these gooey chocolate cherry muffins are a casual breakfast treat that still feels like dessert. Bake a batch while your cherries set. It’s the weekend kind of move.
Once you’ve made your first batch of Chocolate Covered Cherries, you’ll realize how forgiving this recipe is. It’s not about precision, it’s about rhythm. Dip, drip, set, repeat. You’ll get into a groove.
Storage Instructions
Let’s keep your hard work fresh. If your kitchen is cool and you used fresh cherries, you can keep them at room temperature for a day, but I prefer the fridge for food safety and best texture. For maraschino-based batches, refrigeration helps the chocolate stay snappy.
Store in a covered container lined with wax paper, with another sheet between layers to prevent sticking. Keep them away from strong smells. Chocolate loves to pick up odors from the fridge.
How long do they last? For fresh cherries, plan to eat within 2 to 3 days for best texture. For maraschino, they can last about a week in the fridge. If you want to freeze them, freeze in a single layer until solid, then transfer to a bag or container. Thaw in the fridge so condensation forms outside the container, not on the chocolate.
Worried about chocolate bloom? That’s when chocolate gets pale streaks from temperature swings. It’s harmless, but not as pretty. Keep them cool and steady, and they’ll stay glossy. If you’re traveling with them, use an insulated bag with a small ice pack, and keep them out of direct sun.
Other Cherry Dessert Recipes
I’m never mad about extra cherries in the kitchen. If you’re cherry-happy right now, try a couple of these ideas.
– Crisp afternoon cookie: these double chocolate snowball cookies practically melt in your mouth and look adorable on a plate with your dipped cherries.
– Cold and creamy moment: slice into a fun summer dessert like mint chocolate chip ice cream cake and serve a few cherries alongside for a playful contrast.
When you’ve got a plate of Chocolate Covered Cherries next to any of these, you feel like you’ve curated a dessert table without breaking a sweat. It’s all about balance. A little crunch, a little cream, and that bold cherry pop.
Common Questions
Do I have to use cherries with stems?
Nope. They’re convenient, but if your cherries don’t have stems, use a toothpick for dipping and gently twist it out before the chocolate sets.
Can I use white chocolate?
Yes, but white chocolate is finicky. Melt it low and slow, and add a tiny bit of oil if it seems thick. It makes a pretty drizzle over dark chocolate too.
Why is my chocolate thick or lumpy?
It probably overheated or came in contact with water. Reheat in very short bursts and stir. If it seizes from water, add a small spoon of warm cream and turn it into a ganache drizzle for something else.
How do I make them boozy?
Pat your cherries dry, then briefly soak in cherry liqueur. Drain and dry thoroughly again before dipping. Remember, moisture control is key.
What’s the best way to gift them?
Use mini cupcake liners in a box or tin. Add a note with storage tips, and keep them cool until gifting.
A sweet little sendoff for cherry lovers
There’s something magical about making Chocolate Covered Cherries with your own hands. It’s a simple ritual that turns a basic ingredient into a glossy, bite-sized gift. If you want to compare styles or pick up more cherry inspo, I love browsing treats like Chocolate Covered Cherries from Washington State and homey recipes like Chocolate Covered Cherries | Tastes of Lizzy T. Use what you learn, then make them your way. Grab some cherries, melt some chocolate, and have a little fun. You’ve got this.
