If you’ve never stood over your kitchen counter with melted chocolate on your hands and a cherry stem between your fingers baby, you’re missing out. These Chocolate Dipped Cherries are more than a treat; they’re a finger-lickin experience. Sticky, shiny, unapologetically rich and way easier than you think. Let’s get you dipping.
Why You’ll Love This Recipe
- Perfect bite-sized fingerfood party addition
- Messy in the best way and oh-so-satisfying
- Make-ahead magic for holidays or wedding food tables
What You Need to Make It Happen
Gather your goodies we’re making these from scratch, but the ingredient list stays sweet and simple. Here’s what each star does in this show:
Fresh Cherries (with stems): The prettier, the better! Go for firm, sweet cherries. Stems on make the dipping part fun and functional.
Dark Chocolate Chips: I love bittersweet for that grown-up contrast. Melt-in-your-mouth goodness is the goal. You could swap with milk chocolate if you’re feelin’ nostalgic.
Shortening or Coconut Oil: This helps your chocolate stay smooth and glossy, no streaks or chalky finishes here.
Sea Salt or Crushed Nuts (optional): Fancy it up! Add that texture crunch to the chocolate dipped for an elevated touch, especially during wedding food spreads.
Wax Paper: Just trust me on this. Makes cleanup easier than explaining why your cherry dipped fingers are covered in chocolate to your guests.
Step-by-Step (You Got This!)
Here’s where the fun (and chocolate smudges) begin. Lay out your ingredients and let’s go one dip at a time:
Rinse and dry those cherries like you mean it. Any moisture messes with your chocolate sticking. Pat them dry, then leave them out to air dry completely.
Melt the chocolate chips with a tablespoon of coconut oil in a heatproof bowl over simmering water (a good ol’ double boiler). Stir until smooth and glossy. Don’t overheat—burnt chocolate is a heartbreak I wouldn’t wish on anyone.
Grab a cherry by the stem, dip it into the melted chocolate until about ¾ coated, and swirl slightly to shake off extra drip. Don’t rush it this is where the magic happens.
Place the dipped cherry on a wax-paper-lined tray. Sprinkle with sea salt or chopped nuts if you’re feelin’ fancy. Keep going till every cherry’s dipped and proud.
Let them set at room temp, or pop ‘em in the fridge if you’re in a hurry. After 20 minutes, you’ve got yourself a tray full of the best dessert recipe bites ever made.
A Few Cherry Mistakes You Don’t Wanna Make
Don’t skip drying the cherries. Water and chocolate are not friends unless you want your coating to seize up and clump, which nobody does.
Watch that chocolate temperature. Too hot? You’ll scorch it. Too cold? You’ll be stirring forever. Smooth, not bubbly, is your gold standard.
Be picky with your cherries. Bruised or overripe ones might look okay pre-dip, but they’ll turn soggy and sad by the time you’re ready to serve.
Cherry Coated Secrets You’ll Want to Steal
Use an offset spatula to lift the cherries off the wax paper once they’ve set. This helps keep their rounded bottoms intact instead of cracking or tearing.
Hosting a Christmas fingerfood party? Arrange these alongside cheese bites and mini tarts for a colorful, classy dessert table.
Swap dark chocolate for white chocolate and drizzle with red candy melts for Valentine’s Day—or leave it traditional for something timeless at weddings and showers.
Got leftover chocolate? Toss in a handful of dried cherries or nuts and spread it on parchment for a quick bark. Waste not, snack lots.
My Bonus Touch The Pudding Dip
Now listen, if you’ve got a little Southern soul like me, you know cherries and puddings go hand in hand. Here’s what I do: I keep a small bowl of homemade vanilla pudding on the side. Dip the chocolate dipped cherry in just a kiss of pudding before popping it in your mouth. It’s indulgent, creamy, and makes this already fabulous treat downright dreamy. This little twist was inspired after making these cake ball drops and wanting something even smoother on the side.
Serving Vibes
These babies shine best on a chilled white platter. Cluster them around your baklava tray or alongside smoked salmon bruschetta bites for a sweet-savory punch. Add a few sprigs of mint for color, and you’ve got yourself a fingerfood party that speaks fluently in fancy.
Chocolate Dipped Cherries
Ingredients
- 1 lb fresh cherries with stems
- 1 cup dark chocolate chips
- 1 tbsp coconut oil or shortening
- sea salt or crushed nuts optional
Instructions
- Wash and thoroughly dry cherries.
- Melt chocolate with coconut oil over a double boiler.
- Dip each cherry ¾ into chocolate and swirl.
- Place on wax-paper-lined tray. Add toppings if desired.
- Let set at room temp or chill in fridge.
Notes
- Make sure cherries are fully dry before dipping.
- Use high-quality chocolate for best flavor.
- Add sea salt for sweet-salty contrast.
- Store in fridge with wax paper between layers.
FAQs
How do I store chocolate dipped cherries?
Pop them into an airtight container and keep them in the fridge for up to 3 days. Place wax paper between layers to avoid sticking. You can also freeze them, but expect a little condensation when thawing—so pat gently before serving.
Can I use maraschino cherries instead?
You sure can, but be extra careful drying them—they’re usually packed in syrup and need to be bone-dry before dipping. Also, their flavor’s more candied and intense than fresh cherries, so just know your crowd.
Do chocolate dipped cherries count as wedding food?
Absolutely, darlin’. Their neat size, glossy shine, and decadent bite make them perfect for wedding dessert tables or as part of a mini dessert station alongside other bite-sized party favorites.
What type of chocolate works best?
Bittersweet or dark chocolate with at least 60% cocoa content melts beautifully and balances the cherry’s sweetness. Milk chocolate works too if you want something softer and sweeter—especially loved by kids!
Little Sweet Things I Want You to Remember
Chocolate Dipped Cherries don’t ask for much but give a whole lot in return. They’re sticky, rich, and they disappear faster than you can say “who brought these?” Whether you’re pulling together a wedding spread, plating up Christmas fingerfoods, or just spoiling yourself with the best dessert recipes around, this one’s a keeper. Want to know the sweet science behind that liquid center you sometimes see? Read this article from the LA Times it’s like food magic explained.
