Chocolate Covered Cherries
These classic Chocolate Covered Cherries (aka cherry cordials) are incredibly easy to make, and always a favorite for Christmas, Valentine's Day, or any time of year.
Servings: 24
Ingredients
- 10 ounce maraschino cherries with stems
- 2 1/4 cups powdered sugar sifted
- 4 Tablespoons unsalted butter softened
- 2 Tablespoons light corn syrup
- 1/2 teaspoons vanilla extract
- 1/4 teaspoons almond extract
- 12 ounces chocolate almond bark
Instructions
- Add the sifted powdered sugar, softened butter, corn syrup, vanilla and almond extract to medium bowl.
- Use clean hands to mix this together. (You can use a spoon, but using your hands is much faster and easier.) It will start off dry but will come together eventually becoming the consistency of Playdoh.
- Line a baking sheet with parchment paper.
- Grab 2 teaspoons of the dough and roll it into a ball. Place the ball on the prepared baking sheet. Continue this process until all the dough has been used.
- Flatten each dough ball into a disk about 2-inches in diameter.
- Grab a cherry and mold the dough around the cherry smoothing it out all over. Place it back on the baking sheet and repeat the process with the remaining dough.
- Add the Almond Bark to a medium/small microwavable dish. Heat for one minute then stir. Heat for an additional 30 seconds and stir until it is fully melted and smooth.
- Grab the stem of a cherry and dip it into the chocolate making sure the entire cherry is covered.
- Allow the excess chocolate to drip off then place it back on the baking sheet to dry.
- Repeat the process with the remaining cherries.
- Once the cherries are dry, reheat the remaining Almond Bark and pour or spoon it into a small Ziplock bag.
- Snip a tiny corner of the edge and drizzle the chocolate over the cherries. Allow to dry.
Notes
Store leftovers can be stored in an airtight container at room temperature for up to 5 days.