One Valentine’s Day years ago, my husband surprised me with a small box of chocolate covered cherries. They weren’t fancy, but they were made by hand, wrapped in shiny red foil, and tucked into a paper box from the local candy shop.
I remember biting into one, the crisp snap of the chocolate giving way to the syrupy sweetness of the cherry, and thinking it was the most romantic treat I’d ever had. From then on, chocolate covered cherries became a little tradition in our family, appearing on special occasions, holidays, or simply on days when we needed a little cheer.
Fast forward to today, and I’ve made this recipe countless times for birthdays, anniversaries, and even Christmas trays. My grandchildren, with their sticky fingers and wide smiles, love helping me dip each cherry into the glossy chocolate, sneaking a few along the way.
The process itself feels like a family ritual—patting the cherries dry, mixing the filling until creamy, and watching the chocolate shells harden on parchment paper. It’s a recipe that blends patience with reward, and it always brings me back to that first Valentine’s Day surprise.
These cherries are not just candy; they’re a memory you can eat. A little bite of nostalgia wrapped in chocolate.
Short Description
Chocolate Covered Cherries are a timeless candy made with maraschino cherries, creamy filling, and a smooth chocolate coating. Sweet, elegant, and perfect for gifting or celebrating any occasion.
Key Ingredients
- 10 ounces maraschino cherries with stems, drained and patted dry (about 32–36 cherries)
- 2¼ cups powdered sugar, sifted
- 4 tablespoons salted butter, softened
- 2 tablespoons light corn syrup
- ½ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 12 ounces chocolate almond bark, broken into smaller chunks
Tools Needed
- Mixing bowls
- Electric hand mixer or stand mixer
- Parchment paper
- Baking sheet
- Small saucepan (optional, if melting chocolate on the stovetop)
- Microwave-safe bowl
- Fork or dipping tool
Cooking Instructions
Step 1: Make the Cherry Filling
In a large bowl, combine powdered sugar, softened butter, corn syrup, vanilla extract, and almond extract. Beat until smooth and creamy.
Step 2: Coat the Cherries
Fold the drained cherries into the filling mixture until fully coated.
Step 3: Shape the Cherries
Line a baking sheet with parchment paper. Shape each cherry and filling into a ball, making sure the cherry is completely enclosed. Place on the prepared sheet.
Step 4: Chill
Refrigerate the cherry balls for about 30 minutes, or until firm.
Step 5: Melt the Chocolate
Place chocolate almond bark in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth.
Step 6: Dip the Cherries
Using a fork or dipping tool, dip each cherry ball into the melted chocolate. Allow excess to drip off before returning to the parchment-lined baking sheet.
Step 7: Set the Chocolate
Chill in the refrigerator for 1 hour, or until the chocolate is completely firm.
Tip: If your chocolate starts to thicken while dipping, reheat in the microwave for 15–20 seconds and stir until smooth again.
Why You’ll Love This Recipe
Sweet meets rich: The tangy cherries, creamy filling, and smooth chocolate create an irresistible flavor trio.
Perfect for gifting: Pack them in a tin or gift box for Valentine’s Day, Christmas, or birthdays.
Easy elegance: The recipe requires just a few simple steps but feels gourmet.
Family-friendly: Kids love helping with dipping and decorating.
Make-ahead treat: The cherries taste even better after resting, as the filling softens and flavors meld.
Mistakes to Avoid & Solutions
Not drying the cherries completely: Excess liquid can cause the filling to break apart. Pat them dry thoroughly with paper towels.
Overheating the chocolate: Chocolate almond bark can seize if overheated. Always melt in short intervals and stir often.
Skipping the chilling step: If you don’t chill the cherry balls before dipping, they’ll fall apart in the chocolate.
Too much filling around each cherry: Keep it balanced; too thick of a coating makes them difficult to dip.
Rushing the set time: Let the chocolate harden fully in the refrigerator before serving or storing.
Serving and Pairing Suggestions
Serve on a candy tray alongside peanut butter fudge or truffles.
Pair with a glass of sparkling wine, champagne, or coffee for a decadent treat.
Arrange on a dessert buffet for weddings, showers, or holiday parties.
Add as a sweet finish to a romantic dinner at home.
Storage and Reheating Tips
Store in an airtight container at room temperature for up to 1 week.
For longer storage, refrigerate for up to 2 weeks. Let sit at room temperature before serving for the best flavor.
These cherries should not be reheated, they’re meant to be enjoyed chilled or at room temperature.
FAQs
1. Can I use fresh cherries instead of maraschino?
Yes, but fresh cherries will not keep as long and may release more juice. Maraschino cherries give the best texture.
2. What if I don’t have almond bark?
You can use semi-sweet or dark chocolate chips with 1 teaspoon of shortening to help smooth the texture.
3. Do these need to be refrigerated?
Yes, refrigerating helps the chocolate set and extends shelf life.
4. Can I freeze chocolate covered cherries?
Yes, but the filling may change texture once thawed. For best results, enjoy them fresh or chilled.
5. How far in advance can I make these?
You can prepare them up to 1 week ahead, making them ideal for gifting or party prep.
Tips & Tricks
Use a dipping tool or two forks to keep the cherries neat when coating in chocolate.
If gifting, line small boxes with parchment or tissue paper to keep them from sticking.
For a decorative touch, drizzle with white chocolate after dipping.
Allow cherries to rest for 24 hours before serving for the filling to fully soften.
Recipe Variations
Dark Chocolate Cherries: Swap almond bark for dark chocolate for a bolder flavor.
Boozy Cherries: Soak maraschino cherries in brandy or amaretto overnight before coating.
White Chocolate Cherries: Use white chocolate for a sweeter twist and drizzle with milk chocolate.
Nutty Cherries: Roll freshly dipped cherries in finely chopped pecans or almonds before the chocolate sets.
Holiday Cherries: Add a few drops of peppermint extract to the filling for a festive touch.
Final Thoughts
I’ve made chocolate covered cherries on Valentine’s Day with my husband, tucked them into Christmas gift boxes for neighbors, and shared them with my grandchildren during summer picnics. Each time, the response is the same: smiles, sticky fingers, and that moment of quiet delight when the cherry bursts through the chocolate shell.
For me, recipes like this are not just about the finished product but the experience of making them. Rolling the filling, dipping each cherry, and watching them line up on parchment like tiny treasures always feels rewarding. These candies prove that with a few simple ingredients, you can create something both elegant and comforting. I encourage you to try them—not just for the flavor, but for the memories they’ll bring to your table.
Chocolate Covered Cherries
Ingredients
- 10 ounces maraschino cherries with stems drained and patted dry (about 32–36 cherries)
- 2¼ cups powdered sugar sifted
- 4 tablespoons salted butter softened
- 2 tablespoons light corn syrup
- ½ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 12 ounces chocolate almond bark broken into smaller chunks
Instructions
- Combine powdered sugar, softened butter, corn syrup, vanilla, and almond extract until smooth and creamy.
- Fold in drained cherries to coat. Shape mixture into balls, enclosing each cherry fully, and place on a parchment-lined sheet. Chill for 30 minutes until firm.
- Melt chocolate almond bark in the microwave in 30-second intervals, stirring until smooth.
- Dip each cherry ball, letting excess drip off, then return to the sheet. Refrigerate for 1 hour until the chocolate is firm.
