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Homemade Chocolate Covered Cherries are a pop of delicious flavors in your mouth! Dunk dye-free, preservative free maraschino cherries in chocolate for an extra special treat at the holidays. Soak cherries in rum, brandy or alcohol first for extra flavor pop!
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5 from 1 vote

Homemade Chocolate Covered Cherries (w/or w/out alcohol)

Servings 24 chocolate covered cherries

Ingredients

  • 2 cups semi-sweet milk or dark chocolate chips or other good quality chopped chocolate
  • 1 tablespoon coconut oil or more for consistency
  • 24 stem-on maraschino cherries
  • I used Merry Maraschino Cherries, free of artificial colors, flavors, dyes, corn syrup or preservatives
  • Optional: 1 cup brandy rum or vodka for soaking cherries

Instructions

  • If using alcohol, soak cherries overnight in brandy, rum or vodka.
  • Drain maraschino cherries and gently blot with paper towels.
  • Lay cherries out on paper towels to air dry a bit.
  • Separately, in the microwave or on the stovetop on very low heat, melt chocolate chips or chopped chocolate together with coconut oil.
  • Stir until smooth.
  • Hold dry cherries by the stem and dip into the chocolate mixture.
  • Place chocolate dipped cherries stem up onto waxed or parchment paper to dry.
  • Reheat remaining chocolate mixture if needed.
  • Allow to air dry or place in the refrigerator for a few minutes to hurry up the process.
  • Store at room temperature for up to a week.

Notes

Use stem-on Merry Maraschino Cherries by Tillen Farms, free of corn syrup, artificial colors, flavors, dyes and preservatives. (I got mine at Whole Foods for about $7.)
If you don't have coconut oil, use vegetable shortening or butter.
Make sure your cherries are dry before dipping in melted chocolate. Drain cherries, then place on paper towels to air dry for a bit. (Lightly blot with paper towels if needed.)
Melt chocolate and coconut oil over very low heat on the stove top so it doesn't seize or burn. Or melt in the microwave on high power for 15 second increments, stirring well after each increment.
Don't get any water in the bowl with the chocolate or on any of the utensils you're using. (It will cause your chocolate to seize up.)
If you want thinner chocolate for dipping, add more coconut oil to the chocolate. (I suggest adding in 1 teaspoon increments, then stirring thoroughly after each addition until you get the consistency you want.)
Let dipped chocolate covered cherries dry on parchment paper, stem up.