Chocolate Covered Cherries:
This chocolate covered cherries recipe is so easy I seriously considered not even posting it…
However, I receive requests from readers every day who ask if I can post more easy recipes—recipes that can be made without an oven, without a blender or food processor, recipes that don’t take all day to prepare and that don’t require a trip to the health food store for some obscure ingredient.
This is one of those easy recipes!
The recipe is perfect if you have just five minutes and need to come up with a fancy dessert… or if you’re looking for a recipe that takes advantage of cherry season!
The sweet and vibrant cherries make for a stunning final presentation sure to impress your guests—I took about a million photos and had an incredibly difficult time cutting it down to my five favorites. And then I had an equally difficult time stopping myself from eating all the cherries before I could bring them to their destination.
Luckily, the recipe makes a big batch.
An excuse to eat more chocolate covered cherries!
Chocolate Covered Cherries
- 1/4 cup cocoa or cacao powder (20g)
- 1 tbsp liquid sweetener, such as pure maple syrup (15g)
- 1/4 cup melted coconut oil (For a coconut-free version, see directions below) (38g)
- fresh cherries, with stems if possible
Chocolate Covered Cherries Recipe: Line a large plate with parchment paper, and set aside. Combine the liquid coconut oil and sweetener, then stir in the cocoa until a thin sauce forms. (If the sauce turns thick, gently heat it for a few seconds until it becomes thin.) Holding the cherries by the stems or with a spoon, swirl each cherry around in the chocolate. Place on the parchment-lined plate, and immediately refrigerate to set the chocolate shell. Due to the melty nature of the coconut oil, these chocolate covered cherries should be refrigerated until ready to serve. (Chocolate sauce makes enough to coat about 110 cherries.) COCONUT-FREE VERSION: Carefully melt 8 oz chocolate chips with 1 tbsp shortening. (Spectrum brand is non-hydrogenated.) Proceed with the directions above, using this chocolate sauce in place of the coconut-based sauce. This version can stay out at room temperature for a longer period of time, but it’s still a good idea to refrigerate since the fruit is perishable.
Click for: Chocolate Covered Cherries Calories and Nutrition Facts
I’d love your feedback!
Do you prefer when I post quick and easy recipes with just a few ingredients? Or do you like the more-complicated recipes, such as the muffins, pies, and cakes? I will continue to publish a balance of easier and more-involved recipes but will take your feedback into account when deciding how many of each to post!
Link of the Day: Chia Pudding Recipe
I personally prefer your slightly more complicated recipes, like muffins, quickbreads, and cookies. However, I’m always happy to see a recipe of yours, no matter what kind, and I also really like your quick and easy recipes. Some of my favorites are the Banana, Pumpkin, ect. Bread in a Bowl cereals!
The easy, quick ones are sure nice and my favorites and I’m more likely to actually follow through with making them instead of just daydreaming about it ;o) But I still want some of the more complicated ones every now and then too!! You Rock Katie!
This sounds absolutely wonderful, and it has occurred to me that this chocolate would be perfect for dipping strawberries or any other fruit. Thank you for posting this.
These look great, just the right amount of chocolate. I’ll have to try these now that cherries are in season.
I like fancy recipes like pies and cakes!
I love having a combination of easy, throw-it-together recipes as well as more complicated ones. I like being able to throw together something really quickly as a snack for myself, but I’ve also brought plenty of your pies, cupcakes, cookies, and more complicated recipes to parties and cookouts. It might be nice to have a few more quick recipes to choose from though!
I need to try this! But… it’s winter where I live 🙁
I love all your recipes, the easy ones and those more complicated… You’re awesome, Katie!
I like both but always come back for recipes like your One Minute Chocolate Cake and Pumpkin Cereal, cookie recipes, and definitely the chocolate mixture in this post.
Once in a while I’ll “treat” myself by setting aside the time and effort to try a more involved recipe!
I like the more-than-simple-but-not-too-intense recipes. I’m usually not going to soak dates for 8 hours (I’m just not enough of a planner!), but I like the ones with several ingredients better than the simple ones. Deep dish cookie pie, choc chip cookie dough dip (obviously!), black bean brownies, choc protein bars — the ones where you throw everything in the cuisinart and blend, and then that’s about it (eat straight or bake!). But I love ALL your recipes and am so excited when I receive the next one in my inbox. THANK YOU Katie for working so hard & making great recipes!!
OK so… I’m sure this is supposed to be a given but… this same chocolate could be used to dip ANYTHING in, I’m assuming?? (Hubby hates cherries, LOVES fudge-dipped Oreos. And I love chocolate-covered strawberries.)
Yes!