A Word From The Cook
“Handmade Chocolate Covered Cherries are far tastier than the ones you get in a box of chocolates. I love to use Bing cherries and bittersweet chocolate for the perfect combination of sweet richness. Chocolate covered cherries can be made a week in advance, but they're so yummy they may disappear before you know it!”
2.5 Hours (Includes rest and chill time)
- 3 Cups powdered sugar
- 1/4 Cup butter
- 1/4 Cup sweetened condensed milk
- 4 Teaspoons vanilla extract
- A pinch of salt
- 1 Jar Bing cherries with stems on, drained and dried (you can substitute with maraschino cherries)
- 12 Ounces chocolate (milk, semi-sweet, or dark)
- I prefer dark or bittersweet chocolate because it's nice to have a deep chocolate complement to the rich sweetness of the cherry and fondant.
- Step 1 – Freeze Cherries
- Drain and dry cherries. Reserve liquid for another use.
- Line a baking sheet with parchment or waxed paper. Lay out cherries onto lined baking sheet and place in freezer for an hour.
- Step 2 – Create the Fondant
- Combine sugar, butter, condensed milk, vanilla and salt in a medium sized bowl until smooth. Refrigerate for an hour so fondant can be handled without being too sticky.
- Step 3 – Apply Fondant to Cherries
- Remove fondant from refrigerator. Prepare disks of fondant by rolling 1 1/2 teaspoons of fondant into individual balls (as shown above) and pressing them to 1/8 inch thick disks using your thumb or the back of the spoon. If dough gets too sticky return it to the refrigerator.
- Remove cherries from freezer and place one cherry in the middle of each fondant disk. Working in batches of 10-15 at a time, mold the fondant gently and quickly around the cherry. Return fondant covered cherries to freezer for 15 minutes.
- Step 4 – Dip Cherries in Chocolate
- Heat chocolate until smooth in a double boiler, or melt in the microwave on high.
- Hold frozen cherries by the stem and dip completely into the chocolate. Work quickly so as not to let fondant melt into the chocolate. Return cherries to tray and refrigerate until solid.
- Store in an airtight container in the refrigerator for up to a week.