I would be lying if I didn’t consider chocolate covered cherries a comfort food! Maybe it is because they were my dad’s favorite candy. Or, maybe because my mom always made them. My #choctoberfest post today is all about my mom’s chocolate covered cherries recipe and I think you are going to love them just as much as I do!
Not only was my mom a fabulous cake decorator, but she also worked for a time as a candy maker at a specialty candy shop that specialized in handmade chocolates and candy. It was rough being her kid!
However, given my failed attempt to follow in her cake decorating footsteps, I had never tried to make her chocolate covered cherries recipe myself. But when I saw the call-out for choctoberfest I asked her to finally show me, step by step, how to make these delicious candies.
My mom prefers to use dark chocolate, but I prefer mil chocolate. Whichever you prefer you will agree that once you bite into one of these yummy candies you will be hooked. Just the right amount of gooey and the right amount of sweet cherry flavor makes them irresistible!
Admittedly, there really isn’t a recipe. No exact measurements, just ingredients and a method. This is my favorite kind of recipe. When I come across a recipe like this I know that it is a much loved family recipe that quite often has been past down through he generations.
But, despite the lack of recipe I will share step by step how to make them in the video below!
What you will need:
- chocolate cherry molds
- 1 1/2 to 2 cups good quality dark or milk chocolate chips
- a jar of maraschino cherries, drained, reserve juice
- about a half cup confectioners sugar
- small flat paint brush
- double boiler (or heatproof bowl placed over pot of simmering water)
Over a double boiler, heat chocolate stirring until fully melted and smooth. Using a clean small paint brush, brush the chocolate generously into the molds fully coating each cup. Check them over and add chocolate to any thin areas. Refrigerate until hardened. About 30 minutes. Return the bowl of melted chocolate to the top of the double boiler (off the heat) to keep it warm and melted.
Meanwhile, add confectioners sugar to a small bowl. Add a tablespoon or two of cherry juice and whisk or stir with a fork. Continue to add cherry juice a bit at a time until you have a thick, yet runny texture.
Remove the shells from the refrigerator and add a scant tablespoon of the cherry mixture into each cup. Add one maraschino cherry to each cup and press down slightly.
Return the double boiler to the burner and re-melt the chocolate if necessary. Spoon a scant teaspoon of chocolate over each cherry filled cup and gently smooth with the back of the spoon to cover each cup completely.
Return to the refrigerator and allow to harden completely, at least an hour. When completely chilled and hardened remove from the refrigerator, turn the mold over and gently tap onto the countertop to release the chocolate covered cherries.
It was such a treat to have my mom come up and work in my kitchen with me. There was absolutely no point in trying to write down a recipe as we did each step together. She did everything completely my memory and by “feel”, holding up the spoon and letting chocolate drizzle from until it was the right consistency. Adding cherry juice to the confectioners sugar just a tiny bit at a time and mixing between additions.
An insider secret….if you add too much cherry juice, just spoon in a tablespoon or two of confectioners sugar to thicken the mixture!
I have high jacked her chocolate molds as I plan to make some more of these for the holidays! No more store bought chocolate covered cherries in the Christmas stockings this year! I also love how she has her initials on them in permanent marker. She spent many a days making chocolates for church fund raisers over the years and if you didn’t mark your supplies who knows if you would ever get them back. I lost a good rolling pin that way!!
I truly hope you get a chance to try this chocolate covered cherries recipe (non-recipe!). Just gather the ingredients, watch the video, and trust your instincts! They will turn out just fine! Besides, no matter how they turn out, they are still made with chocolate and that is always a good thing!
Oh, I should mention, if you are anything like me you will have chocolate everywhere by the time you are done! But, practice makes perfect and before long I will be making them neat as a pin, just like Mom!
Don’t forget to scroll down and check out all the yummy chocolate recipes as #choctoberfest continues!
Until next time…..
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FAQs
Well, most recipes require the cherry to be covered with fondant before dunking it in chocolate, and that fondant frequently contains invertase. That invertase then reacts to liquefy the fondant as the cherries sit, and, voila! You have a liquid, sugary center.
What is the enzyme for chocolate covered cherries? ›
Before being dipped in chocolate, the cherries are coated with a sugary paste containing an enzyme, called invertase, he explains. The paste hardens and the cherries are dipped in chocolate. Then they are stored for one to two weeks. During this period the enzyme triggers a chemical reaction in the candy.
Do chocolate covered dried cherries go bad? ›
Chocolate Covered Cherries will last for a week or two if kept in a cool, dry place. It is not recommended to freeze the cherries long term. You can freeze them to help the chocolate set faster, but they shouldn't be kept in the freezer once the chocolate has hardened.
What is another name for chocolate covered cherries? ›
Chocolate and fondant covered cherries, also known as cherry cordials, are a classic candy recipe. Distinguished from cherries simply dipped in chocolate by their signature liquid fondant and cherry center, these candies take a little bit of time, patience and an ingredient called invertase.
What is a fun fact about chocolate covered cherries? ›
During the 1700s in England, cherries were enclosed in chocolate with a little kirsch (cordial) liqueur. After finding their way to the United States, Americans began delighting in the little bit of alcoholic cordial surrounding the fruit dipped in chocolate.
What are the ingredients in Cella's chocolate covered cherries? ›
Ingredients: Milk Chocolate {Sugar, Cocoa Butter, Milk, Chocolate, Soy Lecithin (An Emulsifier), Vanillin (An Artificial Flavor)}, Cherries Treated With Sulfur Dioxide (A Preservative), Sugar, Corn Syrup, Citric Acid, Sodium Benzoate (A Preservative), Artificial Flavor, Calcium Chloride, Artificial Color (FD&C Red 40).
How long do Cella's chocolate covered cherries last? ›
Colin, Cella's cherries have a 2 year shelf life from the date of production.
Are dark chocolate covered dried cherries good for you? ›
Both cherries and dark chocolate have some of the highest concentration of antioxidants, so you can indulge away as you not only enjoy the amazing taste of dark chocolate covered cherries, but feel good as they help keep you healthy and alive.
What is another name for chocolate cherry? ›
Other names for chocolate covered cherries include cherry cordials or fondant cherries. Are maraschino cherries made from real cherries? Maraschino cherries are in fact made from real cherries. The real cherries are processed in sugar and dyed which is why they look and taste different than a fresh cherry.
Why shouldn't you refrigerate chocolate dipped fruit? ›
However, it's best to enjoy the strawberries ASAP — when they're stored in the fridge, condensation will collect on the chocolate coating and the berries will appear to be “sweating.” This shouldn't affect the taste, but it's something to think about if you're concerned about presentation.
Certain foods, like bananas and carrots, are a good treat option for dogs. Meanwhile, cherries and other foods like grapes, onions and chocolate are hazardous to your dog's health and can cause anything from an upset stomach to fatal poisoning.
Is it bad to eat too many dried cherries? ›
Same as with many other foods, dried fruit have both good and bad aspects. Dried fruit can boost your fiber and nutrient intake and supply your body with large amounts of antioxidants. However, they are also high in sugar and calories, and can cause problems when eaten in excess.
What is the liquid in chocolate covered cherries? ›
I have, in my possession, a small bottle of a magic potion called invertase. This is what I will use to transform solid fondant into the liquid cherry syrup, surrounding the fruit, in chocolate covered cherries. From the Greenwood Health System website, “Invertase is a yeast derived enzyme.
What is Polly chocolate? ›
Each Polly Original candy features a soft and chewy center surrounded by a smooth milk chocolate coating. The combination of textures creates a delightful sensation with every bite. The sweet and creamy milk chocolate perfectly complements the chewy center, creating a harmonious balance of flavors.
Who made the first chocolate covered cherry? ›
Therefore, historically, it does appear that the eventual English Chocolate “Cherry Cordials” potentiality did derive from the French Griotte Bonbon. In America it seems as though Chocolate covered cherries were first introduced by the Masarik Family.
What are bar cherries soaked in? ›
In their modern form, the cherries are first preserved in a brine solution usually containing sulfur dioxide and calcium chloride to bleach the fruit, then soaked in a suspension of food coloring (common red food dye is FD&C Red 40), sugar syrup, and other components.
What is the chemical reaction in chocolate covered cherries? ›
Chocolate covered cherries have a liquid center because of an enzyme called invertase. Invertase is an enzyme that is commonly used to make liquid centers and invert sugar (convert sucrose which is table sugar into glucose and fructose) in candy making. This process can take several days at room temperature to occur.
What is the white stuff in cordial cherries? ›
What's The White Stuff In A Cherry Cordial? The white stuff is a fondant-like dough that wraps around the cherry. It's very simple, made with butter and confectioner's sugar, plus a little corn syrup and salt. Depending on the temperature of the cherry cordial, the white stuff may or may not be liquidy.
Why do chocolate covered strawberries ooze? ›
This happens because of the moisture in both the chocolate and the strawberries. Storing the chocolate-covered strawberries in a refrigerator will further attract condensation because the fridge is a very humid place.
