This Chocolate Covered Cordial Cherries recipe couldn’t be more cordial.
cor-dial: warm and sincere; friendly: a cordial greeting; cordial relations.
Chocolate Covered Cordial Cherries
Makes about 50 cordial cherries.
- 50 maraschino cherries without stems
- 1 cup unsalted butter, softened
- 2 pounds powdered sugar
- 1/4 cup maraschino cherry juice
- 1/8 cup cherry liqueur (cherry juice if you prefer no alcohol)
- 1/2 teaspoon sea salt
- 1 – 1 1/4 pounds Valrhona Chocolate Guanaja 70%
(preferred) or Wilton Chocolate Pro Fountain & Fondue Chocolate Wafers
- Pretty red foil liners
(preferred) or 
Drain but keep & refrigerate the extra cherry juice as it is tasty & can be used in beverages such as pop for a fun twist. You will use some in this recipe too.
Lay cherries on a few paper towels to allow excess juice to drain while you make the filling and melt chocolate. Use paper towels to dry the tops of the cherries also.
Place the butter, powdered sugar, cherry juice, cherry liquer (or substitute), and salt in a mixing bowl. Turn on to a low speed until the ingredients come together to prevent powdered sugar from flying everywhere and then turn up the speed after the ingredients come together. The dough will be very firm but pliable – like Play-Doh.
Wrap cherries in the powdered sugar filling, then roll between hands to form a ball. Place them onto a flat parchment paper-lined tray that will fit in your freezer.
The amount of filling around each cherry should be half of a level cookie scoop full.
Pretty in pink. Place in the freezer for 20 minutes to chill. This makes them easier to dip. Do not leave them in longer or the chocolate will crack after they’re dipped.
Melt chocolate over double boiler using a low temp so it doesn’t overheat. Or, you can use the microwave and melt 30 seconds at a time, stirring in between the 30-second intervals until nearly melted. I like to use an electric fondue pot on the lowest setting. Stir until fully melted.
Place a covered cherry on a fork, use a spatula to dip in the chocolate, and drizzle over the cherry until it is fully coated. Then gently tap the chocolate-covered cherry over the edge of the bowl to remove excess chocolate. Use a butterknife or chocolate dipping tool to carefully slide the cordial onto parchment to allow the chocolate time to set on parchment paper.
Make sure excess chocolate doesn’t spread around the parchment paper. This will help your chocolates look prettier.
Chocolate Covered Cordial Cherries may be placed in the refrigerator for about 10 minutes to firm up if desired.
Glory be.