Chocolates are an iconic Valentine’s Day gift. These HOMEMADE CHOCOLATE COVERED CHERRIES only have 3 ingredients, but look and taste special enough to be displayed in any heart shaped box. They’re simple enough to make that you could easily get your kids involved and let them take some to their teachers or friends.
Homemade Chocolate Covered Cherries:
1 cup Powdered Sugar (or Confectioners Sugar)
4 Teaspoons Maraschino Cherry Juice (from the jar)
24 Maraschino Cherries
4 oz Chocolate Almond Bark (or other melting chocolate)
Step 1: Drain the juice from the jar of Maraschino Cherries and reserve. Place cherries on a paper towel. IMPORTANT: you don’t want to dry the cherries out, in fact if you want you can store them back in the juice once you’ve measured out what you need to make the sugar paste. If the cherries are too dry, they won’t melt the sugar paste once the cherries are all dipped and finished.
Step 2: Mix 1/2 cup of powdered sugar with 2 teaspoons of cherry juice by adding 1/2 teaspoon at a time and mixing well with the back of a spoon and until well incorporated. It’s going to take a little bit of work, but just keep at it until it looks like a very thick paste. If it is a little crumbly, don’t fret (my pet), it will smooth out once you roll it out (kind of like pie crust). As a note: I make the paste 1/2 batch at a time and wrap 12 cherries with it and then mix up the second 1/2. This way the mixture and cherries don’t dry out.
Step 3: Take a small spoonful (about a teaspoon) and place it on some plastic wrap. Place a second piece of plastic wrap on top of it and use a rolling pin to roll it very thin.
Remove the top layer of plastic wrap and place a cherry in the center. Use the plastic wrap on the bottom to help wrap up the sides and then twist at the top to form the paste around the cherry. Carefully unwrap and place on a plate. Continue with the remaining cherries.
Step 4: Once all of the cherries are wrapped in the sugar paste, place them in the freezer for at least 10 minutes – but up to 30 minutes.
Chop 4 oz of Chocolate Almond Bark into chunks and melt in the microwave. Start by microwaving for 30 seconds, stir and go another 30 seconds. If after stirring again, it needs more time, go in 10 second increments, stirring very well after each one. You don’t want to burn the chocolate. Once fully melted remove the cherries from the freezer.
Begin by dipping the bottom of all of the cherries in the chocolate and setting on a plate. Once you have finished dipping all of the bottoms, go back to the first cherry and dip the rest of the cherry by holding on to the bottom. Make sure you get the entire cherry covered in chocolate. The juice will seep out of any tiny holes. Set on a plate to dry.
Store at room temperature in an airtight container overnight. This allows the juice from the cherries to melt the sugar and turn it into that amazing “sauce” that surrounds cordial cherries.