Chocolate Covered Cherries Fondant (Printable)
Whole cherries enveloped in creamy fondant, coated with smooth chocolate for a delightful treat.
# What You'll Need:
→ Cherries
01 - 24 maraschino cherries with stems, well drained and patted dry
→ Fondant
02 - 2 cups powdered sugar, sifted
03 - 2 tablespoons unsalted butter, softened
04 - 2 tablespoons light corn syrup
05 - 1 tablespoon milk
06 - 1/2 teaspoon almond extract
07 - 1/4 teaspoon vanilla extract
08 - Pinch of salt
→ Chocolate Coating
09 - 8 ounces semisweet or dark chocolate, chopped or chocolate chips
10 - 1 tablespoon coconut oil or vegetable shortening, optional for smoother coating
# How To Make:
01 - Drain maraschino cherries thoroughly and pat completely dry with paper towels to prevent fondant from slipping.
02 - Combine powdered sugar, butter, corn syrup, milk, almond extract, vanilla extract, and salt in a medium bowl. Mix until smooth, pliable dough forms. Add more powdered sugar 1 tablespoon at a time if too sticky. Wrap in plastic and refrigerate 15 minutes for easier handling.
03 - Divide fondant into 24 equal pieces. Flatten each piece into a disk, wrap evenly around each cherry, and pinch to seal at the stem. Place on parchment-lined tray.
04 - Refrigerate fondant-covered cherries at least 30 minutes or until firm.
05 - Melt chocolate with coconut oil if using in a heatproof bowl over gently simmering water (double boiler) or in short microwave bursts, stirring until smooth.
06 - Holding each cherry by the stem, dip into melted chocolate allowing excess to drip off. Place on parchment-lined tray and repeat with remaining cherries.
07 - Let chocolate set at room temperature or refrigerate briefly to speed setting. For liquid center effect, let finished cherries rest in airtight container at room temperature 24 hours before serving.
# Expert Tips:
01 -
- That moment when the fondant transforms from solid to something almost liquid after a day of rest
- The way these look arranged on a simple white plate, like something from a fancy chocolate shop
02 -
- Any water on the cherries will prevent the fondant from sticking, so really take your time drying them
- Letting these sit for a day transforms the texture completely as the cherry juice softens the fondant
03 -
- Work quickly when dipping the chilled cherries because condensation can form as they warm up
- A fork works well for lowering the cherries into the chocolate without making a mess