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Homemade Chocolate Covered Cherry Cordials with Liquid Center

Close-up of a homemade chocolate covered cherries, showing the white coconut filling and bright red cherry center.
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Make classic chocolate covered cherries at home using maraschino cherries wrapped in a simple fondant, then dipped in rich dark chocolate for a decadent, melt-in-your-mouth treat ideal for gifting.

Ingredients

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  • 1 jar (10 oz) maraschino cherries, drained well
  • 1/4 cup maraschino cherry juice (reserved from draining)
  • 2 cups powdered sugar, sifted
  • 1/4 cup butter, softened
  • 1/4 teaspoon almond extract
  • 1 pound dark chocolate, high quality, for dipping
  • 1 tablespoon shortening or coconut oil (optional, for smoother dipping)

Instructions

  1. Prepare the cherries: Drain the maraschino cherries completely. Place them on several layers of paper towels and press gently to remove as much excess moisture as possible. Set aside 1/4 cup of the draining juice.
  2. Make the fondant center: In a medium bowl, cream together the softened butter and almond extract until smooth. Gradually beat in the sifted powdered sugar until a stiff dough forms.
  3. Add liquid: Add the reserved cherry juice, one teaspoon at a time, mixing until the dough is soft but still manageable, similar to thick peanut butter. Do not over-moisten.
  4. Wrap the cherries: Take a small piece of fondant (about 1 teaspoon) and flatten it in your palm. Place one dried cherry in the center and carefully wrap the fondant completely around the cherry, sealing it well. Roll it into a smooth ball or oval shape.
  5. Chill the centers: Place the fondant-covered cherries on a parchment-lined baking sheet. Chill in the refrigerator for at least 2 hours, or until very firm. This step is critical for successful dipping.
  6. Melt the chocolate: Chop the dark chocolate into small, uniform pieces. Melt the chocolate using a double boiler or in the microwave in 30-second intervals, stirring well after each interval, until smooth. Stir in the shortening or coconut oil if using, to thin the chocolate slightly.
  7. Dip the cherries: Working quickly, use a dipping tool or two forks to submerge one chilled cherry completely in the melted chocolate. Lift it out, allowing excess chocolate to drip off.
  8. Set the coating: Place the dipped cherry back onto the parchment-lined baking sheet. If desired, immediately drizzle or sprinkle with extra chocolate or chopped nuts before the coating sets.
  9. Final set: Allow the chocolate to set completely at room temperature or briefly in the refrigerator until the shell is hard and glossy.

Notes

  • For the best liquid center, allow the finished cordials to sit at cool room temperature for 2 to 3 days before serving. The sugar in the fondant will draw moisture from the cherry, creating the classic syrup.
  • If you want a thicker shell, perform a second dip after the first layer of chocolate has set completely.
  • Use high-quality chocolate for the best flavor and glossiest finish.

Nutrition

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