This quick and easy recipe is a great way to adorn those ripe summer cherries. With a quick dip in some molten dark chocolate and a dab of almond-infused whipped cream, this is a treat of simple, summertime pleasures– perfect for the Fourth of July.
Keep in mind that when chocolate-dipping cherries, they need to have stems, so look for some with nice-looking and intact stems. I purchased a 1 lb. bag and ended up with about 60% or 3 dozen usable cherries, so if you’re buying them by the bag, plan on having some extra cherries for snacking.
- 1 pound sack of dark, sweet cherries, room temperature
- 6 ounces bittersweet chocolate, chopped
- 8 ounces heavy whipping cream
- 1 tablespoon agave nectar (or substitute powdered sugar)
- 1/2 teaspoon almond extract
- Sprinkles, for garnish (optional)
- parchment paper
Rinse and thoroughly dry the cherries on a clean kitchen towel. Line a sheet pan with parchment paper and set aside.
In a small double boiler, melt the chocolate. Holding them by the stem, dip the cherries into the chocolate and carefully place on parchment-lined sheet pan. Once all the cherries are dipped, place in refrigerator until ready to serve (they can be made up to 1 day in advance).
Immediately before serving, combine the whipping cream, agave nectar, and almond extract in a large mixing bowl and whip until soft peaks form. On a serving tray place dollops of whipped cream, adorn with sprinkles (if desired) and plop a cherry into the center of each little cloud of whipped cream. Serve immediately.
Note: If you have a bit of leftover melted chocolate you can easily turn it into this irresistible bark. Toss in a few sliced almonds, a few dried cherries, and a sprinkling of rice krispies. Give it a quick stir with a rubber spatula and spread the chocolate in a 1/4-inch thick layer on parchment. Sprinkle with your favorite salt (I used Himalayan Pink Salt). Chill and devour as desired.