Valentine Chocolate Covered Cherries (Printable)
Silky chocolate-dipped cherries with creamy fondant centers. An elegant, romantic confection ready in 90 minutes.
# What You'll Need:
→ Cherries
01 - 24 maraschino cherries with stems, well drained and patted dry
→ Fondant
02 - 2 cups powdered sugar
03 - 2 tablespoons unsalted butter, softened
04 - 1 tablespoon milk
05 - 1/2 teaspoon pure vanilla extract
06 - Pinch of salt
→ Chocolate Coating
07 - 7 ounces semi-sweet or dark chocolate, chopped
08 - 1 teaspoon coconut oil or vegetable shortening, optional for shine
# How-To Steps:
01 - Drain the maraschino cherries thoroughly and pat them completely dry with paper towels. Set aside.
02 - In a medium bowl, combine powdered sugar, softened butter, milk, vanilla extract, and salt. Mix until a smooth, pliable fondant forms. If too sticky, add a little more powdered sugar.
03 - Scoop out a teaspoon of fondant, flatten it in your hand, and wrap it around each cherry, covering completely except for the stem.
04 - Place the fondant-wrapped cherries on a parchment-lined tray. Chill in the refrigerator for 30 minutes to firm up.
05 - Melt the chocolate and coconut oil, if using, together in a heatproof bowl over simmering water using a double boiler or in 20-second bursts in the microwave, stirring until smooth.
06 - Holding each cherry by the stem, dip it into the melted chocolate, coating completely. Let excess chocolate drip off, then place the cherry back on the parchment-lined tray.
07 - Once all cherries are coated, refrigerate for at least 30 minutes until the chocolate sets.
08 - For best results, let the cherries sit for 1 to 2 days at room temperature in a covered container, allowing the fondant to liquefy for a classic cordial effect.
# Expert Tips:
01 -
- The magical transformation happens when the fondant slowly liquefies around the cherry, creating that gorgeous burst in your mouth that store-bought versions never quite achieve.
- People genuinely gasp with delight when you tell them you made chocolate covered cherries yourself, as if youve revealed some secret culinary superpower.
02 -
- If your cherries arent bone dry before wrapping in fondant, youll end up with a sticky mess that refuses to hold its shape, a lesson I learned after wasting an entire jar of cherries.
- The fondant will actually liquefy over time inside the chocolate shell, which is why these taste better after sitting for a day or two, giving you the classic cordial cherry experience.
03 -
- If your chocolate starts to thicken while dipping, place the bowl over warm (not hot) water for a few seconds and stir gently, rather than reheating which can cause the chocolate to seize or bloom.
- Reserve a few tablespoons of melted chocolate to touch up any bare spots after the initial coating has set, creating a perfect seal that prevents leakage as the fondant liquefies.