Ingredients
- 1 jar (16 ounces) maraschino cherries with stems, well-drained
- 12 ounces semi-sweet chocolate chips (or your preferred chocolate)
- 1 cup whole almonds
Optional: 1-2 teaspoons shortening (for easier chocolate melting)
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Microwave-safe bowl
- Small spoon or melon baller
- Toothpicks
Instructions
Prep the cherries: Drain the cherries thoroughly and pat them dry with paper towels.
Stuff the cherries: Carefully insert one almond into each cherry where the stem was removed.
Line your baking sheet: Line a baking sheet with parchment paper or a silicone baking mat.
Melt the chocolate
- Microwave method: In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring thoroughly after each interval, until completely smooth. If desired, add 1-2 teaspoons shortening for smoother consistency.
- Stovetop method: Create a double boiler by setting a heatproof bowl over a pot of simmering water. Add chocolate chips (and shortening, if using) to the bowl, stirring continuously until melted and smooth.
Dip the cherries
- Hold a stuffed cherry by the stem and dip it fully into the melted chocolate.
- Gently tap the stem against the bowl’s edge to remove excess chocolate.
- Place the dipped cherry on the prepared baking sheet.
- Repeat with the remaining cherries.
Chill: Refrigerate the baking sheet for at least 30 minutes, or until the chocolate has fully set.
Tips
- Variation: Try using milk chocolate, dark chocolate, or even white chocolate.
- Get creative: Add a pinch of sea salt on top for a sweet-salty twist.
- Presentation: Package these in small boxes or bags as lovely homemade gifts.
- Storage: Store your chocolate-covered cherries in an airtight container in the refrigerator for up to a week.
