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Classic Homemade Chocolate Covered Cherries with Fondant Center

Close-up of several glossy, dark red chocolate covered cherries resting on a white plate.
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Make decadent homemade cherry cordials with a smooth fondant center wrapped around juicy maraschino cherries, then dipped in rich dark chocolate. This recipe is perfect for gifting or serving as an impressive dessert.

Ingredients

Scale
  • 1 (10 ounce) jar maraschino cherries, drained and patted very dry
  • 1/4 cup butter, softened
  • 3 cups powdered sugar, sifted
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 pound dark chocolate, chopped or chips
  • 1 tablespoon shortening (optional, for smoother dipping)

Instructions

  1. Place the drained maraschino cherries on a paper towel-lined plate. Pat them thoroughly dry with more paper towels. This step is important for the fondant to stick.
  2. In a medium bowl, cream together the softened butter, powdered sugar, milk, and vanilla extract until a smooth, thick fondant forms. You may need to add a tiny bit more milk if the mixture is too stiff, but keep it firm.
  3. Take a small amount of fondant (about 1 teaspoon) and flatten it in your palm. Place one dried cherry in the center and carefully wrap the fondant around the cherry, sealing it completely. Roll it into a smooth ball shape.
  4. Place the fondant-covered cherries on a parchment-lined baking sheet. Chill them in the refrigerator for at least 2 hours, or until the fondant is very firm.
  5. Melt the chocolate and shortening (if using) together in a double boiler or in short bursts in the microwave, stirring until completely smooth.
  6. Working quickly, use a dipping tool or two forks to dip each chilled cherry ball into the melted chocolate, ensuring it is fully coated. Let excess chocolate drip off.
  7. Return the coated cherries to the parchment-lined sheet. If you want a double coat for a thicker shell, let the first layer set for 15 minutes at room temperature, then dip them a second time.
  8. Allow the chocolate to set completely at room temperature or briefly in the refrigerator before serving or storing.

Notes

  • For a liquid center effect, allow the finished candies to sit at room temperature for several days before eating; the sugar will draw moisture from the cherry.
  • If the fondant becomes too stiff while working, add a few drops of milk to soften it slightly.
  • Use high-quality dark chocolate for the best flavor in your gourmet chocolate cherries.

Nutrition

Find it online: https://cookingbycarla.com/chocolate-covered-cherries-recipe/