Chocolate Covered Cherries
Chocolate covered cherries have always been one of my favorite candies. As a kid, I loved the store bought boxes, and I will admit I used to sneak cherries from the bottom layer of the box so my parents wouldn’t notice. What a trickster!
There are a few store bought versions out there, but in my opinion they are often overly sweet and very syrupy. These homemade cherry cordials are different. The filling is not too sweet and I think it tastes more balanced. I honestly cannot express how much I love this recipe. These are the best cherry cordials I have ever had, and I am not exaggerating.
If you already love cherry cordials, you are going to be obsessed with these. And if you think you do not like cherry cordials, I truly believe this recipe could change your mind. They are also beautiful. The kind of candy your friends will assume came from a specialty chocolate shop, not your kitchen.
Recipe Notes
Below you will find tips and tricks to help achieve the best results possible!
What Is a Chocolate Covered Cherry or Cherry Cordial?
A chocolate covered cherry, often called a cherry cordial, is a classic candy made with a whole cherry surrounded by a sweet fondant style filling and coated in chocolate. Cherry cordials have been around for decades and are especially popular around the holidays. Cherry cordials are surprisingly versatile and perfect for holidays, gift boxes, or special occasions. For many people, they are a nostalgic candy tied to childhood memories and special occasions.
There are a few different ways cherry cordials are made. Some are created by wrapping a cherry in fondant, then dipping it in chocolate. Others are simply dipped directly into melted chocolate. This recipe uses a chocolate mold, which creates a smooth chocolate shell that fully surrounds the cherry and filling. I prefer this method because it gives the candies a more polished look and a better balance of chocolate in every bite.
Why These Homemade Cherry Cordials Are Better
Store bought cherry cordials tend to be overly sweet with a thick, syrupy center. These homemade versions have a softer, smoother filling with a slightly runnier texture that tastes fresher and less sugary. I also love that the chocolate shell is richer and not as waxy like many boxed versions. In my opinion, the balance between the cherry, fondant filling, and chocolate is what makes these so good.
How to Chocolate Covered Cherries (Cherry Cordials)
This chocolate covered cherry recipe does use a few specialty ingredients that you will likely need to order ahead of time. It is a bit more involved than dipping something in chocolate, but it is a fun project and one I actually enjoy making. It is also a great activity to do with family or friends, especially around the holidays.
These chocolate covered cherries are made using a candy mold. First, a chocolate shell is created in the mold. The fondant filling and cherry are added, and then the candy is sealed with more chocolate. Once set, the candies release easily from the mold. Place them in decorative paper cups for serving or gifting. They look impressive, but once you get the hang of the process, they are very doable at home.
Ingredients
Maraschino cherries – You must use canned or jarred maraschino cherries that have been preserved. Fresh cherries will not work for this recipe and will not last very long inside the candy. Frozen cherries should also be avoided, as they release too much moisture once thawed.
Chocolate – You can use milk chocolate or dark chocolate, depending on your preference. I used a mixture of chocolate almond bark and milk chocolate that I already had on hand, and it worked beautifully. Chocolate bars or chocolate buttons, such as Merkens or Callebaut, are also excellent options and will give you great flavor. I have made these many times using only almond bark, and it works just fine. I tend to choose almond bark over chocolate chips because it melts more smoothly and is easier to work with.
Fondant – Use powdered or dry fondant made for candy making. This is usually found online or at baking supply stores, and the bags are often labeled for candy use. Do not follow the recipe on the bag for this candy. You will likely have fondant powder left over, but it stores very well. I keep mine in a sealed plastic storage bag, and it lasts well past the expiration date. One pound of fondant will make several batches of cherry cordials.
Supplies Needed
Plastic candy mold: A hard plastic candy mold is essential for these cherry cordials. I don’t recommend silicone molds for this recipe because the cordials can break when you try to pop them out. I used a cherry flip mold (mold number 90-5616), but you can also use a bon bon mold or any other small candy mold you like. I use an eight-cavity mold; each cavity is about 1 ¼ inches in diameter and 7/8 inches deep. Having at least two molds really speeds up the candy-making process.
Small spoon: You’ll need a utensil to help spread the chocolate into the mold. I’ve found that a small baby spoon works perfectly for this. It helps to have a few on hand.
Microwave safe bowl: For melting your chocolate smoothly.
Tips and Tricks
Use two molds if possible: While one mold is hardening in the freezer, you can assemble cordials in the other. It makes the process faster and more efficient. Having a friend or family member help and setting up an assembly line can make candy-making even more fun.
Prevent stains and make cleanup easier: Cut cherries on a plate rather than a cutting board to avoid staining. Line your workspace with parchment paper to make cleanup a breeze.
Keep chocolate consistency in mind: Chocolate cools as you work, so check it often. If it thickens too much, pop it back in the microwave for 20–30 seconds. Chocolate that is too thick can make it hard to get a smooth shell or a flat bottom on your candy.
Adjust fondant for thicker filling: If you prefer a thicker, less runny filling, add a little more powdered fondant until you reach the consistency you like.
Fill the mold just right: Don’t overfill the cavities, or sealing the bottom with chocolate will be difficult. Don’t underfill either, or you’ll end up with a lot of solid chocolate on the bottom. Aim to fill each cavity about 1/2 to 3/4 full.
Enjoy carefully: When eating these cordials, pop the whole candy in your mouth. Trying to bite into them can make the liquid center spill everywhere, but that’s part of the fun!
Variations
Adult version: Substitute half of the cherry juice with brandy or cherry liqueur for a boozy, grown up version of these cordials.
Flavored fondant: Mix a small amount of almond or cherry extract into the fondant filling to complement the cherry center.
Dark or milk chocolate: Swap the chocolate you coat the cordials in for a different variety. Dark chocolate gives a richer flavor, while milk chocolate makes the candy sweeter and creamier.
Chocolate Covered Cherry FAQs
Can I Use Fresh Cherries?
Unfortunately, no. Fresh cherries don’t hold up well inside the candy and can spoil quickly. For best results, use jarred or canned maraschino cherries that are fully preserved. Frozen cherries should also be avoided.
What If My Chocolate Is Too Thick When Coating The Molds?
Coating the mold with the chocolate to make the chocolate shell is the trickiest part. Just go your best to press the chocolate up the side of the mold (a baby spoon helps). If the chocolate becomes too thick, just pop it back in the microwave for 20 to 30 seconds to soften it.
How Should I Store Cherry Cordials?
Store cherry cordials in an airtight container at room temperature, away from heat and direct sunlight. They stay fresh for 1-2 weeks at room temp. Refrigeration is optional if your kitchen is warm, but chocolate may bloom slightly. Let them come to room temperature before serving if refrigerated. Stored in the fridge, they can last 3–4 weeks, though they rarely stick around that long!
Chocolate Covered Cherries (Cherry Cordials)
Ingredients
- 10 ounce jar of maraschino cherry | 283g
- 3/4 cup powdered fondant | 120g
- 3 tablespoons cherry juice | 47g
- 12 ounces of chocolate | 340g
- plastic candy mold #90-5616 or similar ,two molds recommended
Instructions
Prepare Ingredients
- Clean and dry plastic candy molds. The molds must be completely dry. Set aside.
- Drain cherry juice from the maraschino cherry jar and set aside. Do not throw away the cherry juice. Reserve juice for later.
- Remove cherries from the jar. Remove stems and cut each cherry in half.10 ounce jar of maraschino cherry | 283g
- Place cherry pieces on a paper towel to drain. Set aside.
- Add powdered fondant to a small bowl. Add 2 tablespoons of cherry juice to the fondant and mix well until smooth. Stir vigorously to break up any large clumps. The consistency should slowly run off a spoon, similar to pancake batter. You don’t want it too thin or too thick. Adjust consistency, if needed, with the remaining cherry juice. Set aside.3/4 cup powdered fondant | 120g3 tablespoons cherry juice | 47g
- Cut chocolate into chunks with a serrated knife and add to a separate glass bowl. Make sure the bowl is clean and dry. Melt chocolate in the microwave (using short 30 second intervals) or with a double boiler, until smooth and shiny. Be careful not to overheat or burn.12 ounces of chocolate | 340g
Assembly
- Place a small amount of chocolate, ~ 1/2 teaspoon, into one cavity of the candy mold. Using the back of a small spoon, spread the chocolate up the side of the mold until the entire cavity is covered with chocolate. This will form the outside shell of the candy. Make sure there are no holes where the filling may escape. Continue making chocolate shells, one cavity at a time. You may need to reheat the chocolate, as you go, to keep the chocolate thin and easy to spread.plastic candy mold #90-5616 or similar
- Place the candy mold in the freezer for ~ 2 minutes to allow the chocolate shell to harden. This will prevent the sides of the shell from sliding down.
- Remove the mold from the freezer and add the cherry juice fondant mixture to each cavity. The amount can vary depending on how much chocolate has pooled in the bottom of the cavity. Fill the shell half full.
- Add half a cherry piece on top of the fondant mixture in each cavity. Gently press into the fondant so that the cherry does not float.
- Top one cavity with more melted chocolate. Gently shake the mold side to side to level out the chocolate. Add more chocolate, if needed, to fill the cavity. Pay close attention to the edges in order to seal the candy and prevent the filling from leaking out. Continue topping all the cavities with chocolate, one at a time, until completed.
- Place candy mold back in the freezer until set, ~ 7 to 10 minutes.
- Unmold cordials by turning the mold upside down and gently tap on the countertop, if needed. If cordials do not come out easily, return the mold to the freezer for a few more minutes.
- Store cordials in an airtight container until ready to serve.
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