Chocolate-Covered Cherries

Oxmoor House
about 3 1/2 dozen


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About 44 maraschino cherries with stems
1 (8-ounce) bar milk chocolate
4 (1-ounce) squares unsweetened chocolate


Drain cherries; dry on paper towels. Set aside.

Combine milk chocolate and unsweetened chocolate in top of a double boiler; place over water, and bring to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally.

Remove double boiler from heat, leaving chocolate mixture over hot water.

Dip fingers in cornstarch and shape a small amount of fondant around each cherry. Place on waxed paper-lined baking sheets.

Holding each fondant-coated cherry by the stem, dip in chocolate mixture, allowing excess chocolate to drain back into top of double boiler.

Place cherries on wire racks over waxed paper; refrigerate until chocolate coating has hardened. Store cherries in cool place.

Note: The flavor of Chocolate Covered Cherries will be enhanced when stored in a tightly covered container up to 2 weeks. The fondant will have mellowed and blended with the flavor of the liqueur.

Created date

February 2010