There’s nothing quite like the snap of a rich chocolate shell giving way to a sweet, liquid-center cherry. These homemade chocolate covered cherries are a classic, decadent treat that blows the store-bought versions out of the water. Whether you’re making them for a holiday platter, a thoughtful edible gift, or just a personal indulgence, this no-fail recipe will guide you to perfect results every time. Forget the waxy chocolate and artificial taste; we’re creating pure, delicious magic.
We’ve broken down every step, from choosing the right ingredients to the secret of that perfect chocolatey coating. Get ready to create the most irresistible chocolate covered cherries you’ve ever tasted.
Why You’ll Fall in Love With This Recipe
If you’ve ever been intimidated by candy making, let this be your starting point. This recipe is not only surprisingly simple, but the payoff is immense. These aren’t just candies; they’re an experience.
Incredibly Decadent: The combination of rich, dark chocolate with the sweet, syrupy cherry center is a timeless pairing that feels truly luxurious.
Perfect for Gifting: Packaged in a small box, these homemade treats are the perfect thoughtful gift for Valentine’s Day, Christmas, or any special occasion.
Surprisingly Simple: With just a few key ingredients and our straightforward instructions, you can master these impressive-looking confections right in your own kitchen.
Completely Customizable: Choose your favorite chocolate, add a hint of liqueur, or top with sprinkles. We’ll give you plenty of ideas to make this recipe your own.
The Magic Inside: Key Ingredients
The beauty of this recipe lies in its simplicity. We use just a handful of quality ingredients to create a truly spectacular result. Here’s what you’ll need to gather.
The Cherries: Maraschino is the Classic Choice
For that classic liquid center, maraschino cherries with the stems on are the best choice. The enzyme invertase in the filling will break down the sugars in the cherry and its syrup, creating that signature liquid surprise. Be sure to drain them very well and pat them completely dry before you begin; water is the enemy of melted chocolate!
The Chocolate: Choosing Your Perfect Match
The type of chocolate you use makes all the difference. We recommend a good quality semi-sweet or dark chocolate with 60-70% cacao for a rich flavor that balances the sweetness of the filling. Chocolate chips work in a pinch, but for the best snap and smoothest melt, chocolate melting wafers (couverture) or a high-quality baking bar are superior.
The Creamy Fondant Filling
The simple, creamy fondant that surrounds the cherry is made from a few pantry staples: butter, powdered sugar, and a little bit of the maraschino cherry syrup to carry that flavor through every layer.
This is the magic inside: a sweet cherry encased in creamy fondant and rich chocolate.
How to Make Chocolate Covered Cherries: A Step-by-Step Guide
Follow these steps closely, and you’ll have two dozen beautiful candies ready to chill. It’s a process of patience, but each step is simple.
Prep the Cherries: The most crucial first step! Drain the maraschino cherries thoroughly. Place them on a tray lined with paper towels and gently pat them dry. Let them air dry for at least 15-20 minutes. Any moisture can cause the chocolate to seize.
Make the Fondant: In a bowl, mix the softened butter, powdered sugar, and a small amount of cherry syrup until a thick, pliable dough forms. If it’s too sticky, add a bit more powdered sugar.
Wrap the Cherries: Take a small spoonful of the fondant (about a teaspoon) and flatten it into a small disc in your palm. Gently wrap it around one of the dried cherries, molding it so the cherry is completely sealed. Place the wrapped cherry on a wax paper-lined baking sheet and repeat with the remaining cherries.
Chill Time: Place the baking sheet of fondant-wrapped cherries into the refrigerator for at least 30 minutes to firm up. This makes them much easier to dip in the chocolate.
Melt the Chocolate: While the cherries are chilling, melt your chocolate. You can use a double boiler or the microwave. To melt in the microwave, heat the chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until it’s smooth and fully melted.
Dip and Coat: Holding a chilled, fondant-wrapped cherry by its stem, dip it into the melted chocolate. Swirl it around to ensure it’s fully coated. Lift it out and let the excess chocolate drip back into the bowl.
Set and Harden: Place the dipped cherry back on the wax paper-lined baking sheet. Repeat with the remaining cherries. Let them sit at room temperature or in the refrigerator until the chocolate is completely firm.
The Secret to a Perfect Snap: Tempering Chocolate
For a truly professional, glossy finish and a satisfying snap, tempering your chocolate is key. While not strictly necessary, it elevates your chocolate covered cherries. A simple way to do this is the “seeding” method: melt two-thirds of your chopped chocolate, then remove it from the heat and stir in the remaining one-third until it’s completely melted and smooth. This process controls the chocolate’s crystals, ensuring a stable, beautiful coating.
The secret to a perfect coating is allowing the excess chocolate to drip off before setting.
Pro Tips for Flawless Results
Work Clean: Ensure all your bowls and utensils are completely dry. Even a tiny drop of water can cause the chocolate to become grainy or “seize.”
Don’t Rush the Chill: Making sure the fondant-wrapped cherries are firm before dipping is essential for a smooth, even chocolate coating.
Pool Control: After dipping, you might notice a small “foot” or pool of chocolate at the base of your cherry. To minimize this, scrape the bottom of the cherry lightly against the rim of the bowl as you lift it out.
For a thicker shell, you can double-dip the cherries. Just let the first coat of chocolate set completely before dipping them a second time.
Delicious Variations to Explore
Once you’ve mastered the classic recipe, feel free to get creative! There are so many ways to customize your homemade chocolate covered cherries.
Spirited Cherries: For an adult-friendly version, soak the drained cherries in a liqueur like bourbon, rum, or amaretto for a few hours before drying and wrapping them.
Different Chocolates: Try this recipe with high-quality milk chocolate for a sweeter treat or white chocolate for a beautiful contrast.
Add Some Crunch: After dipping in chocolate, and before it sets, sprinkle the cherries with finely chopped nuts, toasted coconut, or festive sprinkles. For another delicious dessert featuring cherries, you have to try this easy cherry cobbler recipe.
If you enjoy making classic desserts from scratch, don’t miss out on our simple French madeleine recipe or these festive cherry pie bars. They’re perfect for any occasion!
Storing Your Homemade Treasures
For the magic to happen, you need to store the cherries properly. The liquid center develops over time as the invertase in the fondant breaks down the sugars. Store the finished chocolate covered cherries in an airtight container at a cool room temperature (around 60-70°F or 15-21°C). They are best after “aging” for 5-7 days, which allows the center to liquefy. They will keep for about 2-3 weeks.
Frequently Asked Questions About Chocolate Covered Cherries
The liquid center is created by an enzyme called invertase, which breaks down sugars. For this to happen, the candies must be stored in an airtight container at a cool room temperature (not the fridge) for at least 5-7 days. Patience is key!
For the best flavor and a perfect ‘snap’, we recommend using high-quality semi-sweet or dark chocolate melting wafers (couverture) or a chopped baking bar with 60-70% cacao. They melt more smoothly than standard chocolate chips.
This specific recipe is designed for maraschino cherries, as their syrup and preservation process is key to creating the liquid cordial center. Fresh cherries contain too much water, which would spoil the candy and prevent the fondant from setting correctly.
When stored properly in an airtight container in a cool, dry place, your homemade chocolate covered cherries will last for about 2 to 3 weeks. They are at their best after the first week, once the center has fully liquefied.
This is called ‘seizing,’ and it happens when chocolate comes into contact with even a tiny drop of water. Ensure your cherries, bowls, and all utensils are completely dry before you begin melting and dipping.
Share Your Decadent Creations!
We hope you love making (and eating!) this ultimate chocolate covered cherries recipe. There’s nothing better than sharing a delicious, homemade treat. If you make them, please leave a comment below and let us know how they turned out! For more dessert inspiration, be sure to follow us on Pinterest.
You're just a few simple steps away from the most decadent homemade chocolate covered cherries!
The Ultimate Chocolate Covered Cherries Recipe
FL Recipes
Chocolate Covered Cherries (The Ultimate No-Fail Recipe)
Learn how to make decadent, homemade chocolate covered cherries with a sweet liquid center and a crisp chocolate shell. This easy, no-fail recipe is perfect for holiday gifting or a special treat.
10ozjar maraschino cherries with stemsdrained very well and patted completely dry
2tbspunsalted buttersoftened to room temperature
1cuppowdered sugarsifted
1tbspreserved maraschino cherry syrupor milk
12ozgood quality semi-sweet or dark chocolatechopped, or melting wafers
Equipment
1 Baking Sheet
2 Mixing Bowls
1 Wax paper
Method
Drain the maraschino cherries thoroughly. Place them on a paper towel-lined tray and pat them completely dry. Let them air dry for at least 15-20 minutes to remove all surface moisture.
In a medium bowl, combine the softened butter, sifted powdered sugar, and reserved cherry syrup. Mix with a spatula or your hands until a stiff, pliable dough forms.
Take about a teaspoon of the fondant, flatten it into a circle in your palm, and wrap it completely around a single dry cherry, sealing it at the stem. Place on a baking sheet lined with wax paper. Repeat for all cherries.
Place the baking sheet of fondant-wrapped cherries in the refrigerator for at least 30 minutes to firm up.
While the cherries chill, melt the chocolate in a double boiler or in the microwave in 30-second intervals, stirring in between, until smooth.
Holding a chilled cherry by the stem, dip it into the melted chocolate, coating it completely. Allow the excess chocolate to drip off.
Place the dipped cherry on the wax paper-lined baking sheet. Let the chocolate set completely at room temperature or in the fridge. For the liquid center to form, store in an airtight container at a cool room temperature for 5-7 days before enjoying.
Nutrition
Calories: 85kcalProtein: 0.6gFat: 4.5gFiber: 0.5g
Notes
Tip 1: Make sure your cherries are exceptionally dry! Any moisture will prevent the fondant from sticking and can cause the chocolate to seize. Tip 2: For a professional, glossy finish, temper your chocolate. A simple seeding method (melting 2/3 of the chocolate and stirring in the final 1/3 off the heat) works well. Tip 3: These candies must be 'cured' at room temperature for the centers to liquify. Don't skip this step!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
