Recipe : Chocolate Covered Cherry Bombs

by Ginny on July 3, 2012

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.

Makes approx. 3 dozen cherry bombs

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