These Easy Chocolate Covered Cherries are so easy to make and so delicious.
Tips and Variations:
- If you don’t have shortening, use coconut oil.
- Make sure the cherries are dry before dipping in melted chocolate. Because the chocolate will seize up.
- To ensure the chocolate doesn’t burn or seize, melt chocolate and butter over very low heat.
- Try not to get water in the bowl with the chocolate or on any of the utensils you’re using. It will cause your chocolate to seize up.
- If you want a thinner chocolate for dipping, add more coconut oil to the chocolate.
- Store in the fridge for up to a week.
Ingredients you will need:
- fresh cherries, washed and pitted
- 2 cups confectioners sugar
- 3 tablespoons butter
- 1 tablespoon milk
- 1 ¼ teaspoon almond extract
- 1 bag chocolate chips
- 1 chocolate bar (optional)
- 1 teaspoon plain shortening (optional)
The sweet cherries I used for this recipe are fresh Northwest Cherries. Pick some up at your local grocery store.
Put a cherry inside the thumbprint and mold the dough up and around the stem until the entire cherry is covered.
Dip the cherries into the melted chocolate, using a spoon to roll them until completely covered chocolate.
How to Freeze Cherries in 3 simple steps:
If you have extra cherries on hand and would like to freeze them for baking at a later date, here is how:
- Wash and pit all the cherries.
- Place cherries onto a parchment paper lined baking sheet and freeze flat for 12-24 hours. Or freeze directly in a bag, making sure it’s evenly spaced out.
- After this initial freeze, transfer frozen cherries into a large plastic zip-top bag.
Cherries should keep for 6 months as long as they are in an air-tight, freezer-safe bag.
Other recipes you might like with fruit and chocolate:
Easy Chocolate Covered Cherries
Ingredients
- fresh cherries washed and pitted
- 2 cups confectioners sugar
- 3 tablespoons butter
- 1 tablespoon milk
- 1 ¼ teaspoon almond extract
- 1 bag chocolate chips
- 1 chocolate bar optional
- 1 teaspoon plain shortening optional
Instructions
- Remove pits from about 16-18 fresh cherries. Wash and set aside on paper towels to dry completely. You can leave the stems to help with dipping in chocolate.
- Mix together confectioners sugar, butter, milk and almond extract until it forms a smooth round ball with the consistency of play-doh. If dough is too sticky, add a few tablespoons of powdered sugar. If dough is too dry, add a few drops of milk until it becomes a pliable consistency.
- Pinch off about about ounce of the dough (about the same size of a cherry) and roll it into a small ball, then flatten it out and press your thumb in the center.
- Put a cherry inside the thumbprint and mold the dough up and around the stem until the entire cherry is covered.
- Place cherries in freezer for about 10-15 minutes while you melt the chocolate.
- Melt all the chocolate chips and chocolate bar in a microwave safe bowl for 30 seconds, then microwave in 20 second increments until it begins to melt. Stir it often so it doesn’t burn. If chocolate is too thick you can add 1 teaspoon shortening to help it coat better. DO NOT ADD WATER. (You can substitute a package of chocolate almond bark for this enrobing process.)
- Dip the cherries into the melted chocolate, using a spoon to roll them until completely covered chocolate.
- Place on wax or parchment paper to harden completely. You can place in refrigerator to speed up the hardening process.
- Makes approximately 14-16 chocolate covered cherries.
- Store in an air-tight container in the refrigerator for up to a week.
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