Valentine Chocolate Covered Cherries (Print View)

Luscious maraschino cherries enrobed in silky chocolate, creating a romantic sweet treat perfect for gifting or indulging.

# What You 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 oz semi-sweet or dark chocolate, chopped
08 - 1 teaspoon coconut oil or vegetable shortening (optional, for shine)

# How to Make It:

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 (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 1–2 days at room temperature (covered), allowing the fondant to liquefy for a classic cordial effect.

# Expert Tips:

01 -
  • The combination of sweet fondant, tart cherry, and rich chocolate creates an irresistible three layered flavor experience
  • They look impressively fancy despite being surprisingly simple to make at home
  • The waiting period for the fondant to liquefy transforms them into something resembling classic cordials
02 -
  • Moisture is the enemy of fondant so make sure those cherries are bone dry before wrapping them
  • The chocolate seizing moment taught me to never let even a drop of water near the melting bowl
03 -
  • Room temperature chocolate melts more evenly than cold chocolate straight from the fridge
  • If your fondant is too dry add milk a drop at a time until it reaches playdough like consistency

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