How to make Old-Fashioned Chocolate Covered Cherries

My dad loves chocolate-covered cherries.

You know, the ones that come in a box from the drugstore that ooze white goo out from around bright red cherries. Personally, I have never been a fan of Maraschino cherries even when they are enrobed in chocolate and oozing sugar, but he loves them.

For Father’s Day this year, I decided to skip the storebought ones and try to make old-fashioned chocolate covered cherries at home. I had accidentally bought two bags of fresh cherries on my last grocery run, and I didn’t want them to go to waste. Man, let me tell you– I could NEVER have imagined that they would turn out so incredibly delicious.

Just to tell you how great this recipe is– My 12-year-old son took one bite and said “OH MY GOODNESS! I didn’t expect them to taste THAT good!”

He is a huge fan, and so am I! You have got to give these simple recipe a try so you can impress your family with your mad chocolate-covered cherry making skills!

How to Make Old-Fashioned Chocolate Covered Cherries

Print Pin

5 from 1 vote

Old-Fashioned Chocolate Covered Cherries

Make these old-fashioned chocolate-covered cherries with fresh cherries, not Maraschino. They are a showstopping treat, perfect for any occasion!

Course Dessert

Cuisine American

Keyword cherries, chocolate

Prep Time 45 minutes minutes

Total Time 45 minutes minutes

Servings 16 servings

Author Beth

Ingredients

• 16-18 whole Fresh Cherries (washed and pitted)
• 2 cups Confectioners Sugar
• 3 Tablespoons Butter
• 1 Tablespoon Milk
• 1-1/4 teaspoon Almond Extract
• 1 bag chocolate chips
• 1 Hershey Bar (optional)
• 1 teaspoon plain Crisco shortening (optional)

Instructions

• Remove pits from about 16-18 fresh cherries. Wash and set aside on paper towels to dry completely. You can leave the stems to help with dipping in chocolate.
• Mix together confectioners sugar, butter, milk and almond extract until it forms a smooth round ball with the consistency of play-doh. If dough is too sticky, add a few tablespoons of powdered sugar. If dough is too dry, add a few drops of milk until it becomes a soft, pliable consistency.
• Pinch off about about ounce of the dough (about the same size of a cherry) and roll it into a small ball, then flatten it out and press your thumb in the center.
• Put a cherry inside the thumbprint and mold the dough up and around the stem until the entire cherry is covered.
• Place cherries in freezer for about 5 minutes while you melt the chocolate.
• Melt all the chocolate chips and Hershey bar in a microwave-safe bowl for 30 seconds, then microwave in 20-second increments until it begins to melt. Stir it often so it doesn’t burn. If chocolate is too thick you can add 1 teaspoon Crisco shortening to help it coat better. DO NOT ADD WATER. (You can also substitute a package of chocolate almond bark for this enrobing process.)
• Dip the cherries into the melted chocolate, using the stems or a spoon to roll them until completely covered chocolate.
• Place on wax or parchment paper to harden completely. You can place in refrigerator to speed up the hardening process.
• Makes approximately 14-16 chocolate covered cherries.
• Store in an air-tight container in the refrigerator for up to a week.

The Step-by-Step Visual Recipe:

Ingredients

• 16-18 whole Fresh Cherries (washed and pitted)
• 2 cups Confectioners Sugar
• 3 Tablespoons Butter
• 1 Tablespoon Milk
• 1-1/4 teaspoon Almond Extract
• 1 bag chocolate chips
• 1 Hershey Bar (optional)
• 1 teaspoon plain Crisco shortening (optional)

Instructions

• Remove pits from about 16-18 fresh cherries. Wash and set aside on paper towels to dry completely. You can leave the stems to help with dipping in chocolate.

• Using a mixer, mix together confectioners sugar, butter, milk and almond extract until it forms a smooth round ball with the consistency of play-doh. If you don’t have a stand mixer, you can use your hands to knead it into the right consistency.

• If dough is too sticky, add a few tablespoons of powdered sugar. If dough is too dry, add a few drops of milk until it becomes a soft, pliable consistency.

• Pinch off about one ounce of the dough (about the same size of a cherry) and roll it into a small ball, then flatten it out and press your thumb in the center.
• Put a cherry inside the thumbprint and mold the dough up and around the stem until the entire cherry is covered.

• After all cherries are wrapped in the sugar dough, place cherries in freezer for about 5 minutes to firm up while you melt the chocolate.

• Melt all the chocolate chips and Hershey bar in a microwave-safe bowl for 30 seconds, then microwave in 20-second increments until it begins to melt. Stir it often so it doesn’t burn. If chocolate is too thick you can add 1 teaspoon Crisco shortening to help it coat better. DO NOT ADD WATER. (You can also substitute a package of chocolate almond bark for this enrobing process.)
• Dip the cherries into the melted chocolate, using the stems or a spoon to roll them until completely covered chocolate.

• Place on wax or parchment paper to harden completely. You can place in refrigerator to speed up the hardening process.

• Makes approximately 14-16 chocolate covered cherries.
• Store in an air-tight container in the refrigerator for up to a week.

I’m telling you. This is a MUST TRY recipe!! Words cannot describe the decadence of these homemade chocolate-covered cherries, made the old-fashioned way!