White chocolate is sophisticated. Pristine. Divine. Savory. Light. Decadent. Delectable.
Cherries covered in white chocolate are an assault of richness and flavor.
My delectable white chocolate covered cherries are deceptively simple to create in your own kitchen.
Each bite of a chocolate-covered cherry is packed with flavor.
Rather than the typical dark chocolate covered cherries, these are smooth and enlivened by the exterior shell.
Blissful. Intense Preservative-free. High Quality. Bite-size and beautifully presented.
Delectable white chocolate covered cherries are smartly-paired to satisfy your sweet tooth.
The quintessential recipe you want to create for Valentine’s Day as your own signature masterpiece.
To best style your perfectly-portioned delectable white chocolate covered cherries, I’ll also share how to meticulously showcase your craft!
Delectable White Chocolate Covered Cherries
Cheat days are a must. The holidays are perfect for that chat day.
Valentine’s is the answer to the New Year’s Resolution.
For those of you who dedicated yourself to “I gotta eat better” this is your official cheat day!
I love Valentine’s Day as I celebrate it with my Gal friends, affectionately known as ‘Galentine’s Day!’
An excuse to sip on wine, eat delicious chocolate and hang!
Since I love DIY, crafting and cooking, it’s my turn to host this year.
My favorite cheat is a white chocolate-covered cherries and they don’t come from the store.
Instead, homemade love creates this little passionate lust bites you will crave long after they are gone!
Meticulously Plated Chocolate Covered Cherries
I gotta tell you, the way you present a food, really amps up the hype.
If you just toss stuff on plates, it looks as good as this sentence sounds, trashy!
So I went shopping at Oriental Trading Company to get what I needed in order to ‘get the look!’
So, take it up a notch. Create a sumptuous looking white chocolate covered cherry.
Let it be sultry, subtle and surprising.
Make sure to look at Oriental Trading Company for all of your Valentine items, there is so much!
Serving Presentation Is Everything
Galentine’s day is special. Me and the girls get together and enjoy some ‘red’ wine and craft.
The day is not just about being in love, it’s about loving your friends!
We share our friendship through little holiday breaks and Galentine’s Day is one of those.
Crafting is a time to just zone out on everything and be together while we chat, but it means, food, gossip, and fun!
For our crafting night, I used these great ‘Talking Table Mini Treat Domes’ for sharing a White Chocolate Covered Cherry.
These mini domes are perfect for bridal and baby showers, weddings, graduations, and parties with favors.
The look is classic and they keep the cherries covered while letting their elegance shine through!
I also put a hand-crafted wine charm around each of their wine glasses to take with them as well.
While we are on surprising let me sidetrack you.
The longer you let the cherries stay refrigerated the better these taste.
For those that can make a huge batch and resist the temptation, hide them in the fridge.
A few weeks later, when you are cleaning your refrigerator out, you will find hidden bliss!
Back to the Meticulous Plating of Chocolate Covered Cherries.
Talking Tables Mini Treat domes stand at 3 1/4″ and will bring smiles 9+ Inches wide with their contents.
I love these little domes. You can fit a good-sized strawberry in there.
Of course, I said to heck with berries when you can make white chocolate-covered cherries! Mmmm!
What I love is that ONE serving is not killing the lifestyle diets but it’s enough to satisfy that sweet pang.
Do you see those cute little gold hearts embossed in a foil-like substance?
These dome covered platters are perfect for gifting, weddings, showers, etc.
Let’s see how to make White Chocolate Covered Cherries.
The fondant-like batter is easy. It’s not really fondant, but it is fondant-like.
Trust me, it took a few tries when I did these years ago to get this right.
Do you see the cherry juice oozing out, that is fine, sometimes it happens!
I’ve added too much sugar, too little and of course, I finally figured out how to roll these beauts!
Cut this recipe in half if you don’t want to make 64+.
Also, I make the batter and then I roll them. The only time I do any refrigerating is after I’ve drizzled each in dark chocolate.
Yes, I said, dark chocolate. Guess what?
This recipe makes white chocolate covered cherries and I drizzle them in dark chocolate.
Is that a winning combination or what? Now, aren’t you glad you looked at all my pictures and read this?
Yeah for you.
Overview Of Ingredients
People make a huge deal over how long recipes take.
Trust me, this is not that kind of recipe.
Once you see what’s involved, you will always make your own, I am certain.
I’ve shared this recipe with at least 10 family members and they all love making them and the ease of preparation.
To create this blissful heavenly bites, you will need confectioner’s sugar.
Additionally, butter, milk, almond extract, melting WHITE chocolate chip discs and a jar of Maraschino cherries drained and without stems.
Please know that I use different cherries all the time. It’s not always a maraschino.
Always drain the cherries (you don’t want too much juice, trust me plenty will linger).
Deceptively Simple White Chocolate Covered Cherries
Mix your confectioner’s sugar, milk, butter and extract together.
That’s it. Now you are about to move into the coating process, ready?
How To Cover The Cherries
Take about 1 teaspoon of the mixture and roll it into a ball in between the palm of your hands.
Next, flatten it to be the size of the palm of your hand.
Plop a cherry into the middle of the circle in your hand.
Now, lightly move the edges of the circle over the cherry and roll it again.
Place each rolled cherry onto a piece of parchment paper.
Drizzling Dark Chocolate Method
Melt your chocolate in the microwave per the directions on your packaging.
Stir to thin.
Using the tines of a fork, begin at one side of the pretzels that are already coated and drizzle.
I suggest using a ‘Z’ pattern over and over and keeping it tight between the drizzle.
You can put as much or as little chocolate drizzle on as you see fit.
Generally, I do some with more and some with less, to make everyone happy!.
These White Chocolate Covered Cherries Age and Taste Divine.
- 2 1/2 - 2 3/4 C Confectioner's Sugar
- 1/4 C Room Temperature Salted Butter
- 1 Tbsp Milk
- 1/2 Tsp Vanilla Extract*
- 1/2 Tsp Almond Extract*
- 2 C White Chocolate Chips for Melting (coating chocolate)
- 4 oz of Dark Chocolate Chips for Melting (or bar) (Drizzling Chocolate)
- 16 oz of Cherries Drained (Maraschino without stems) I used Dark Morello Cherries
- Parchment Paper
- 2-3 Large Baking Pans coated with Parchment Paper.
- Mixing Bowls
- Rubber Scraper
- *use Clear extract or it will 'taint' the pure white (you can eliminate this but the taste won't be the same) The white may turn a little 'brown' but it's not a mud brown, you could also diminish the amount or eliminate the Vanilla and just use Clear Almond Extract (which is easier to find!)
Using a stand mixer or by hand, add butter, sugar, milk, and extracts (if using).
Mix until smooth.
Scrape the sides and mix by hand, making certain all ingredients are mixed in, but don't overmix.
Next, begin forming balls that are about 1" in size. (refer to my video to see)
Then flatten the ball into the size of your palm about 2" - 2 1/2" big.*
Have drained cherries close by this prep area, ready and waiting to be covered.
Place a cherry into the middle of the flattened disc and roll until the batter covers the cherry.
This takes seconds. Set the cherry atop a parchment covered baking pan.
Repeat the above process until ALL the cherries are covered and all the dough is gone.
Now it's time to coat the cherries with the White Chocolate.
In a microwave-safe bowl/measuring cup, melt White Chocolate according to package directions.
Dip each ball into the chocolate, and then replace the parchment-covered tray.
Allow this layer of chocolate to dry.
Then, if you are coating in a Dark Chocolate Drizzle, it's time to start.
Grab a fork, a microwave-safe bowl/measuring cup and melt dark chocolate according to directives.
Next, take your fork and dip into the dark chocolate then starting at the top of the cherry tray working down, use a 'Z' like motion and drizzle the dark chocolate.
Make certain to redip the fork at constant intervals to maintain enough 'Drizzle' while coating.
Allow this to dry (about an hour or so), then package in an airtight container and refrigerate.
Resist the temptation to taste.
After ONE week, taste-test and you will LOVE The juicy, flavor-filled results!
Keep refrigerated up to one Month.
*I did not refrigerate my dough, I went right from rolling into balls and flattening into circles to coating cherries with the batter.
However, if your dough seems like it is sticky and won't easily release from your hand after you flatten, I suggest refrigerating each flat 'palm-sized' disc for a few hours (2-3 hours).
You can change this recipe and create alcohol-flavored cherries.
If you soak your cherries in alcohol for about a month, like Amaretto or Bourbon or whatever you like, these little babies will sail in taste! It's all up to you! We have done all of it.
Do make sure to again DRAIN cherries soaked in alcohol before using it. Retain the Alcohol for cordial. The process can not be rushed for alcohol soaking, so do make sure to do at least a month. We just keep ours soaking in them throughout the beginning of a year and go-to as needed.
The cordial is amazing!
A Word About Refrigerating the Dough Covering Discs
When I make mine, the butter is not runny, it is simply room temperature. This means, that the butter yields to the push of fork tines and spreads.
The milk is ROOM temperature as well (a few seconds in the microwave will do that).
Always watch the color of your extract as it may change the pure white of the White Chocolate Covered Cherry look. However, since the extract is used in such small amounts, it is just a bit 'brown' not much. I've used all extracts and never had a disaster because the quantity of extract is so low.
I had a brush with some non-flavored spray coconut oil release on it and basted my hands in between discs to ensure they would not stick. That seemed to work well as you can see in the video.
Cheers. ~ Dana XO
Stack inside of an airtight container.
Warning: I know you want to eat them right away, but don’t.
Give them a week or more.
Oh My Foodgasm, do they get better with each day in the Fridge.
You will want to shove them all in, once you taste them a week later and a week after that (if you have any left!)