I adore chocolate-covered cherries. Who doesn’t? But there’s something extra special about making them in my own kitchen for my very favorite people! —Catherine M. Schultz, Racine, Wisconsin
- 1 jar (10 ounces) maraschino cherries (with stems), drained
- 1/2 cup rum or brandy
- 4 ounces bittersweet chocolate, chopped
- 1 teaspoon shortening
- Place cherries in a bowl; cover with rum. Refrigerate, covered, overnight. Drain and pat dry.
- In a microwave, melt chocolate and shortening; stir until smooth. Holding stems, dip cherries in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set. Yield: 2-1/2 dozen.
Originally published as Chocolate Rum-Soaked Cherries in Taste of Home December/January 2013, p38
Reviews for Chocolate Rum-Soaked Cherries
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review