Chocolate Covered Cherries Recipe

How to make it

---

• A day ahead: Drain cherries and set on paper towels to dry (single layer and let them set 8hrs/overnight).
• Step 2: In a mixer cream butter. Slowly add confectioners' sugar, then extract, invertase and juice. Using *dough hook in mixer knead to form a dough.
• Step 3: Pinch off about 1t of the sugar mixture (fondant) in the palm of your hand and roll it to make a ball. Flatten out the ball with your thumb. Place cherry in the center of the circle and bring up the sides. Then roll (like you rolled the ball the first time). This will make is smooth!
• Step 4: Place balls on a sheet pan lined with wax paper. When you have completed rolling them place them in the freezer to harden (overnight is good).
• Step 5: Melt chips & wax in a double boiler. Taking only 7-8 balls out of the freezer at a time dip them into the chocolate mixture via a toothpick! Place back onto wax paper. When you have completed the tray place them in the fridge to harden.
• Step 6: After chocolate has hardened inspect each piece of candy. On the top/sides you might notice a little droplet of cherry juice. On the bottom you might see pink shining through. If either of these happen simply remelt the chocolate and use a small (heat-resistant) rubber spatula and repair them.
• *Note: I start out with the wisk and regress to my dough hook.
• **NOTE: These must be made 7-14 days to allow the fondant to turn to liquid! If you were wondering what the invertase is for....this is it's job! Unfortunately, it takes time.

Fondant covered cherries prior to dipping.   Close