Chocolate Covered Cherries

Chocolate Covered CherriesI like to marinate my cherries in brandy, Kirsch or Grand Marnier for a minimum of 2 days—longer is much better. I like to wait 3 to 4 weeks before eating them to allow the enzymes to work their magic and liquefy the fondant. For the best results, please follow the recipe exactly as stated.


50 marinated maraschino cherries with stems, well drained

4 cups of brandy, Kirsch or Grand Marnier

3 tablespoons room temperature butter

3 tablespoons light corn syrup

1/4 teaspoon salt

1/2 teaspoon brandy

2 cups sifted confectioners’ sugar

1 1/2 pounds dipping chocolate couverture, Choclatique Private Reserve Dark Chocolate (64%), Choclatique Prestige Milk Chocolate (32%), or Choclatique Snowy White Chocolate (33%).


1. Prepare in advance:
In a strainer, drain the maraschino cherries for about 2 hours; then marinate them with the liquor of your choice for a minimum of 2 days (longer is better).

2. Using an electric mixer, combine the butter, corn syrup, salt and brandy in a large mixing bowl blending until smooth; about 5 minutes. Slowly add confectioners’ sugar and mix well for another 5 minutes to create the fondant. Knead the fondant by hand until smooth, silky and shiny; wrap in wax paper and chill for 30 minutes.

3. In the meantime, drain the cherries. When the fondant has set, carefully shape a flattened marble-size piece of fondant around each cherry; place on wax paper-lined tray. Chill the wrapped cherries until firm, about 2 hours.

4. Melt the chocolate and temper accordingly. Holding the cherries by their stems, dip each cherry in tempered chocolate and place on a wax paper-lined tray. Store in a covered container in a cool, dark place for 3 to 4 weeks to fully “ripen” and to attain the “liquidy” center.