Chocolate Covered Cherries

A Quarter Baked
by A Quarter Baked
1 Dozen
30 min

These aren’t hard to make, and definitely won’t break your piggy bank. Before I even thought about dipping the cherries, I wanted to get them dry. If your cherries are wet, it will change the texture of your chocolate. Once the texture is changed you cannot use the chocolate for dipping. So the first thing I did was pat the cherries down with a paper towel. Then I changed the paper towel, and let them sit while I melted the chocolate. Another thing I’m glad I did before was get my sheet pan ready. You don’t want to rush and get your baking sheet ready after you’ve melted your chocolate. You don't want your chocolate cooling while you're gathering items. You need your chocolate to stay nice and warm while you are dipping. A tip to keep your chocolate warm is rapping the bowl with a kitchen towel. You can also sit the bowl on a heating pad. Make sure the pad is on low heat. Also the chocolate won’t stick to parchment or wax paper. Which will make life a whole lot easier when the cherries are set. Then you can easily pick them up to store or eat!



Chocolate Covered Cherries
Recipe details
  • 1  Dozen
  • Prep time: 30 Minutes Cook time: 0 Minutes Total time: 30 min
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Ingredients

  • 1 Jar of Maraschino Cherries (stems on)
  • 6 oz Semi-Sweet Chocolate
  • Parchment paper
Instructions

Take a few paper towels and sit the amount of cherries you want to dip on them. Put two more paper towels on top of them, and gently press. You want your cherries to be dry when you dip them. 
Next place a piece of parchment on a cookie sheet for your chocolate covered cherries to dry on.
Place your chocolate in a cup of small bowl. Heat the chocolate in the microwave for 10 second intervals until its melted. Be sure to stir the chocolate after each interval. The chocolate should be warm and loose. If its thick or becomes thick warm is again.
Once the chocolate is melted take your first cherry and wipe it off one more time with a clean napkin.
Hold it by the stem and drag it through the chocolate. Let the excess chocolate drip off and lay it on your parchment paper.
Do this to all of the cherries. You can leave them on the counter for the chocolate to cool and firm, or place them in the refrigerator. Once they are firm, warm up your chocolate again, and dip your cherries one more time. 
Now stick them in the refrigerator one more time to firm. Once they’re firm your cherries are ready to eat. These cherries should be stored in the refrigerator.
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