Valentine Chocolate Covered Cherries

The first time I made chocolate covered cherries was on a snowy February evening, with a crackling fireplace and an old recipe card from my grandmother's collection. The kitchen smelled of sweet vanilla and warm chocolate as I experimented with getting the fondant just right. I remember dipping the first cherry and watching the chocolate cascade down its sides, thinking this was either going to be brilliantly romantic or hilariously messy.

Last Valentine's Day, I set these out after a dinner that had gone slightly awry (burnt garlic bread, need I say more?). My partner picked one up, bit into it, and the look of pure joy completely erased the memory of our smoky kitchen mishap. We ended up sitting cross-legged on the kitchen floor, eating cherries and laughing about our cooking disasters throughout the years.

Ingredients

• Maraschino cherries with stems: The stems arent just decorative, theyre nature's perfect dipping tools, allowing you to submerge the cherries without getting chocolate all over your fingers.
• Powdered sugar: The superfine texture creates that melt-in-your-mouth fondant experience, I once tried with granulated sugar and ended up with something closer to cherry sandpaper.
• Semi-sweet chocolate: The slight bitterness beautifully balances the sweetness of the cherries and fondant, creating a more sophisticated treat than if you used milk chocolate.
• Coconut oil: Just a teaspoon gives your chocolate that professional shine and helps it coat the cherries more evenly, I discovered this by accident when I was out of shortening.

Instructions

Prep your cherries:

Drain those little ruby gems thoroughly and pat them dry with paper towels until they practically squeak. Any moisture left behind will make your fondant slip right off like a tiny cherry waterslide.

Create your fondant:

Mix your powdered sugar, butter, milk, vanilla, and salt until it feels like soft playdough in your hands. Your fingers will know when its right, it should be pliable but not sticky enough to cling to your skin.

Wrap each cherry:

Take a small spoonful of fondant and flatten it in your palm like youre making a tiny pancake. Gently wrap it around a cherry, leaving the stem peeking out like a little handle.

Chill for success:

Place your fondant-hugged cherries in the refrigerator to firm up. This is when I usually wash dishes or dance around the kitchen to pass the time.

Prepare the chocolate bath:

Melt your chocolate slowly and gently, treating it like the temperamental star it is. The chocolate should be glossy and smooth, with no lumps or overheated patches.

Dip with flair:

Hold each cherry by its stem and submerge it into the chocolate with a little twirl. Watch as the chocolate forms a perfect shell around your creation, letting excess drip back into the bowl.

Set and wait:

After refrigerating to set the chocolate, the real magic happens during the next couple of days. The fondant slowly transforms from solid to liquid, creating that classic cordial center that makes everyone think youre a confectionery wizard.

Pin This

When my sister was going through a difficult breakup, I brought over a small box of these cherries and a bottle of wine. As we talked into the night, the conversation gradually shifted from heartache to laughter, with chocolate-stained fingertips and cherry stems tied into knots. Sometimes the simplest treats carry the strongest healing powers, especially when shared between loved ones.

Flavor Variations

One winter I experimented with soaking the cherries in different spirits, creating an adults-only version that became requested at every gathering. The brandy-soaked ones developed this warm, complex flavor that perfectly complemented the dark chocolate, while the kirsch-infused cherries intensified that natural cherry essence in a way that made people close their eyes with each bite. Just remember that alcohol-soaked cherries need extra patting dry before wrapping.

Presentation Ideas

I've learned that how you present these little jewels can turn them from a simple sweet into something truly memorable. Placing each cherry in a mini cupcake liner prevents them from sticking together and creates an instant gift-worthy look. At a friend's engagement party, I arranged them in a heart shape on a white platter, and the couple was so touched they asked me to make them for their wedding favors.

Storage Secrets

After making these for several years, I've perfected the storage technique to maintain that perfect balance between set chocolate and liquid center. Refrigeration is great initially to set the chocolate, but after that, room temperature in a container lined with parchment paper gives the best results, allowing the fondant to slowly transform while keeping the chocolate shell intact.

• Keep them in a single layer to prevent the cherries from sticking together and marring that beautiful chocolate finish.
• If you live somewhere humid, store in the refrigerator but allow them to come to room temperature for about 15 minutes before serving.
• These can be made up to a week ahead, with the flavor actually improving around days 2-3 as the fondant liquefies around the cherry.

Pin This

There's something magical about watching someone bite into one of these cherries for the first time, that moment of surprise when they discover the liquid center. It's a small kitchen triumph that makes all the sticky fingers and chocolate splatters completely worthwhile.

Recipe FAQs

→ How long do chocolate-covered cherries keep?

Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 3 weeks. The fondant center will continue to liquefy over time, enhancing the texture and flavor.

→ Can I use fresh cherries instead of maraschino?

Yes, fresh cherries work beautifully. Ensure they're completely dry before fondant application. Fresh varieties will have firmer texture compared to the soft maraschino version.

→ What if my fondant is too sticky?

Gradually add powdered sugar, one tablespoon at a time, until reaching the desired consistency. The fondant should be pliable enough to wrap around cherries without sticking excessively to your hands.

→ Why add coconut oil to the chocolate?

Coconut oil or vegetable shortening thins the chocolate slightly, making it easier to dip and creating a smoother coating. It also adds shine and prevents the chocolate from becoming too thick as it cools.

→ How can I achieve the liqueur-filled effect?

Allow the finished candies to sit at room temperature, covered, for 1-2 days. The fondant gradually softens and becomes liquid-like, mimicking traditional cordial cherries. The longer they rest, the more pronounced this effect becomes.

→ Can I add alcohol to the cherries?

Absolutely. Soak maraschino cherries in brandy, kirsch, or your preferred liqueur for 24 hours before draining and patting dry. This adds sophisticated flavor to the finished candies.