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Chocolate Covered Cherries

By: Barbara Updated on Thu, 25 Dec 2025 15:21:55 GMT Irresistible Desserts
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Barbara, recipe developer and home cook at Graceful Flavors
By Barbara

Hi, I'm Barbara, the recipe developer and home cook behind Graceful Flavors. I share approachable recipes with clear steps, familiar ingredients, and delicious results for real everyday kitchens.

Updated on Thu, 25 Dec 2025 15:21:55 GMT

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A chocolate cherry truffle on a marble counter. Pin it
A chocolate cherry truffle on a marble counter.

This chocolate-covered cherries recipe transforms simple maraschino cherries into an elegant treat perfect for special occasions or cozy nights in. The luscious blend of a buttery almond fondant wrapped around each cherry, finished with a smooth chocolate coating, offers a delightful balance of flavors and textures. It’s a labor of love, but the payoff is worth every minute spent.

Ingredients

  • Unsalted butter: essential for a creamy fondant use high quality butter for the best smoothness
  • Maraschino cherries with stems: the classic choice for this treat make sure to pat them completely dry for easier coating
  • Powdered sugar: the base for the fondant sift if it feels lumpy to ensure smooth consistency
  • Almond extract: brings out a warm nutty aroma that complements the cherry perfectly do not exceed the amount to avoid overpowering
  • Cooking spray: helps keep fondant from sticking to hands and paper during shaping
  • Chocolate or chocolate chips: choose semi sweet or milk chocolate for a richer coating avoid unsweetened as it can be too bitter
  • Kosher salt: enhances the chocolate flavor just a touch to balance sweetness

Step-by-Step Instructions

Softer Butter and Syrup Combining:
Allow the butter to come to room temperature so it is soft but not melted. Pour two tablespoons of syrup from the jar of cherries into the bowl with butter and gently mix to combine the flavors. Meanwhile drain the cherries and place them on paper towels. Blot them very well to remove all excess moisture which is crucial for the fondant to stick later.
Making the Fondant Paste:
Add the powdered sugar and almond extract to the softened butter and stir with a rubber spatula folding the mixture repeatedly until a thick paste forms that can hold its shape. This step requires patience to ensure the sugar is fully incorporated without graininess. Chill the mixture in the refrigerator until firm about 40 minutes.
Wrapping the Cherries:
Prepare two parchment or wax paper squares and line a baking sheet with another piece sprayed lightly with cooking spray. Spray your hands as well. Take one teaspoon of fondant at a time and roll into a ball on the paper square flattening it into an oval shape using a greased fingertip. Place one dry cherry in the center then use the paper to carefully fold the fondant around the cherry completely. Place the wrapped cherry onto the baking sheet and repeat for all cherries. Chill the wrapped cherries again until the fondant is firm about 20 minutes.
Melting the Chocolate:
Chop the chocolate if necessary and add to a microwave safe bowl with kosher salt. Heat in 30 second increments stirring well between each interval until mostly melted. Stir well with residual heat until smooth and completely melted.
Dipping the Wrapped Cherries:
Remove chilled cherries and dip them one by one holding by the stem. Use a spoon to coat the tops thoroughly with chocolate making sure the cherry is fully encased in a glossy even layer. Allow excess chocolate to drip off and place the coated cherry back on the baking sheet. Refrigerate until the chocolate is fully set about 20 minutes.
A plate of chocolate covered cherries.
A plate of chocolate covered cherries.

Storage Tips

Keep the cherries in a single layer inside an airtight container to avoid smudging the chocolate coating. Placing parchment paper between layers can help if you need to stack. Refrigerate immediately and consume within one week to maintain the perfect texture of both chocolate and fondant. Avoid any moisture to prevent the chocolate from blooming or the fondant becoming sticky.

Ingredient Substitutions

If you don’t have maraschino cherries on hand fresh cherries pitted and dried with stems intact could be a creative variation though the fondant might need slight adjustment to hold moisture differences. For the chocolate feel free to use high quality couverture or candy melts depending on the flavor profile you prefer. Almond extract can be swapped for vanilla extract for a milder note but the classic flavor is best with almond.

Serving Suggestions

Serve these chocolate-covered cherries chilled on a beautiful platter as a festive dessert or alongside coffee or after dinner drinks. They also make an impressive homemade gift wrapped in cellophane tied with a ribbon. Pair them with a glass of champagne or a rich dark coffee for an indulgent experience.

A chocolate cherry truffle.
A chocolate cherry truffle.

Frequently Asked Questions

How do I prevent the fondant from sticking?

Spray your hands and parchment paper lightly with cooking spray before handling the fondant. If it becomes too soft, refrigerate it briefly to firm up.

Can I use chocolate chips instead of baking chocolate?

Yes, chocolate chips work well and don’t require chopping, making them convenient for melting and dipping.

What is the purpose of almond extract in the fondant?

Almond extract adds a subtle nutty aroma and depth that complements the cherry and chocolate flavors beautifully.

How should I store the finished cherries?

Keep them chilled in an airtight container in the refrigerator. They stay fresh and delicious for up to one week.

Why is it important to dry the cherries before wrapping?

Removing excess moisture helps the fondant adhere better and prevents the chocolate coating from seizing or becoming streaky.

4.70 from 42 votes

Chocolate Covered Cherries

Prep Time:
150 Minutes
Cook Time:
~
Total Time:
150 Minutes
Servings:
26 to 38 cherries
A chocolate cherry truffle on a marble counter.
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Luscious cherries wrapped in almond fondant and dipped in rich chocolate for a sweet indulgence.

Ingredients

  • Butter and Syrup

  • 4 tablespoons unsalted butter (1/2 stick)
  • 2 tablespoons maraschino cherry syrup from 1 (13.5-ounce) jar

  • Cherries

  • 1 (13.5-ounce) jar stem-on maraschino cherries in syrup

  • Fondant

  • 2 1/2 cups powdered sugar
  • 1/2 teaspoon almond extract

  • Finishing

  • Cooking spray
  • 12 ounces chocolate or chocolate chips (any type except unsweetened)
  • 1/4 teaspoon kosher salt

Instructions

1.

1. Soften butter and prepare cherries: Place unsalted butter in a medium bowl and let soften at room temperature. Meanwhile, remove 2 tablespoons of syrup from the jar of maraschino cherries. Drain cherries and pat dry thoroughly with paper towels on a lined baking sheet.

2.

2. Make almond fondant: To the softened butter and cherry syrup, add powdered sugar and almond extract. Fold and mix with a rubber spatula until a thick paste forms that holds its shape. Refrigerate until firm, about 40 minutes. Prepare wax or parchment paper squares and coat a separate baking sheet with cooking spray.

3.

3. Wrap cherries with fondant: Spray hands with cooking spray to prevent sticking. Working quickly, scoop 1 teaspoon of fondant, roll into a ball, flatten into a 2-inch oval on paper. Place one cherry in the center, fold fondant over it using the paper to mold and cover completely. Place wrapped cherry on baking sheet. Repeat for all cherries, refrigerating fondant if it becomes too soft and changing paper squares if sticky. Chill wrapped cherries for 20 minutes until set.

4.

4. Melt chocolate: Coarsely chop chocolate if needed. In a dry microwave-safe bowl, combine chocolate with kosher salt. Microwave in 30-second intervals, stirring each time, until mostly melted (approximately 90 seconds). Stir to melt remaining pieces thoroughly.

5.

5. Dip fondant-wrapped cherries in chocolate: Remove chilled wrapped cherries. Holding by the stem, dip each cherry in melted chocolate, spooning additional chocolate over the stem end until fully coated. Allow excess chocolate to drip off, then place on baking sheet. Refrigerate until chocolate is set, about 20 minutes.

Notes

  1. Store finished chocolate-covered cherries in an airtight container in the refrigerator for up to one week; do not freeze.

Tools You'll Need

  • Medium mixing bowl
  • Baking sheet lined with paper towels
  • Wax or parchment paper
  • Microwave-safe bowl
  • Rubber spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy and almond extract; contains potential nut allergens