Chocolate Covered Cherries Recipe
Chocolate Covered Cherries Recipe photo by Taste of Home

Chocolate Covered Cherries Recipe

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4.5 17 19
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Not only is this my family's favorite festive dessert, but it makes a delicious holiday present, too. Best of all, you can prepare these ahead. The candy just gets better as it's stored, with the centers becoming even juicier. —Linda Hammerich, Bonanza, Oregon
TOTAL TIME: Prep: 25 min. + chilling
MAKES:18 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 18 servings


  • 2-1/2 cups confectioners' sugar
  • 1/4 cup butter, softened
  • 1 tablespoon milk
  • 1/2 teaspoon almond extract
  • 2 jars (8 ounces each) maraschino cherries with stems , well drained
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 tablespoons shortening

Nutritional Facts

1 serving (2 each) equals 206 calories, 10 g fat (5 g saturated fat), 7 mg cholesterol, 28 mg sodium, 33 g carbohydrate, 1 g fiber, 1 g protein.


  1. In a small bowl, combine the sugar, butter, milk and extract. Knead until smooth and pliable. Shape into 1-in. balls and flatten each into a 2-in. circle.
  2. Wrap one circle around each cherry and lightly roll in hands. Place with stems up on waxed paper-lined baking sheet. Cover loosely and refrigerate 4 hours or overnight.
  3. In a microwave, melt chocolate and shortening; stir until smooth. Holding on to the stems, dip cherries into chocolate; allow excess to drip off. Place on waxed paper until set. Store in a covered container. Refrigerate 1-2 weeks before serving. Yield: 3 dozen.
Originally published as Chocolate Covered Cherries in Country Woman November/December 1995, p38

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Reviewed Feb. 15, 2016

"I followed the directions step by step and they were a flop. The fondant never liquefied and I kept them covered and in the fridge for 2 weeks. Very disappointed...... I'll try them one more time..."

Reviewed Jan. 5, 2016

"These were just as rich and tasty as the picture! I did have to kneed the almond fondant a little longer than expected, though, to get it soft and workable. I may put it my Kitchenaid next time to see if that helps. The cherries set very quickly. In just a few hours they were ready for dipping. I used Ghirardelli semi-sweet chips for a smooth coating. Although the recipe says to wait, they were delicious that same day!"

Reviewed Dec. 6, 2015

"I made chocolate covered cherries years ago in a form where you had to coat the form make a liquid filling drop in the cherry and cover with chocolate, which was quite time consuming. I just finished making this recipe - the first batch I made just as the directions stated; the second batch I soaked the cherries in Amaretto for 3 days. This recipe was sooooo easy to make than I thought and I had no problems with the fondant. I used a double boiler to melt my chocolate rather than the microwave (not a fan of using the microwave for cooking/baking). Will sample just before Christmas Eve and hope they taste as good as the look!! and will report back after the sampling. Thanks for this easy recipe. Corinne ***** Michigan"

Reviewed Feb. 22, 2015

"Really easy and wonderful. Best to do a few at a time and they do improve with a week of frige time."

Reviewed Jan. 19, 2015

"ok just made these so I'm not sure how the cherries taste however I had some dough left over and decided to add a little orange extract then shape into squares and dip in chocolate. Yum yum. The flavors of the dough are exactly what you would expect inside a chocolate covered cherry. Probably better. Can't wait for a week or two to pass so I can taste the cherries. It was so easy to work with. Looks a lot harder than it is."

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