Crazy-Good No-Temper Chocolate-Dipped Cherries

By • June 28, 2013 • 7 Comments

232 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: The secret to preventing the chocolate from turning grey and streaky is to dry and chill the cherries before dipping, and refrigerate them again immediately after dipping. There is nothing more to it.

Please warn your guests about the pits. Kids will love to help you make (and eat) these. Adapted from Sinfully Easy Delicious Desserts (Artisan, 2012) by Alice Medrich.
Alice Medrich

Makes about 1 1/2 pounds

  • 1 1/4 to 1 1/2 pounds cherries with stems
  • 8 ounces dark chocolate, roughly chopped, or white or milk chocolate, finely chopped
  1. Rinse the cherries, and spread them on a dishtowel or layers of paper towel. Pat dry and cover the cherries with another towel and refrigerate. Cherries must be cold and completely dry before dipping. If necessary, cradle each cherry in a paper towel before you dip it; wet cherries will make the chocolate thick and dull.
  2. Line a tray with parchment or wax paper.
  3. Put the chocolate in a small, dry, stainless steel bowl. Bring an inch of water to a simmer in a wide skillet. If using dark chocolate, set the bowl directly in the skillet and keep the water at or below a simmer. If using milk or white chocolate, turn the heat under the skillet off for 60 seconds before setting the bowl in the water. Stir dark chocolate occasionally, milk and white chocolate constantly. Remove the bowl from the skillet when the chocolate in almost entirely melted. Wipe the underside of the bowl dry and stir to finish melting the chocolate. Chocolate should be warm (not hot) to the touch.
  4. Pick up a cherry by the stem and dip it as far into the chocolate as you like. Lift the cherry above the chocolate and shake it gently, letting excess chocolate drip back into the bowl. Set the cherry on the lined tray and repeat with the remaining cherries. Refrigerate the cherries as soon as the tray is filled. Serve any time after the chocolate is hardened enough so that you can peel the cherry cleanly from the parchment. Keep chilled until serving.
Jump to Comments (7)

Comments (7) Questions (0)

Default-small
Default-small
Default-small

11 months ago josh

Would the same trick work for strawberries?

Alice.medrich.deborah.jones_-360x360

about 1 year ago Alice Medrich

Nancy, thanks for tip! Will try it next season.

Default-small

about 1 year ago nancy essig

I've been making these for years. my difference is I pit them through the side . Makes a big difference in the enjoyment.

Default-small

over 1 year ago Muse

It is cherry season so let's make these now...yummy!

Img_1698

over 1 year ago chez_mere

Excellent use for the first of Michigan's cherries

Img_2363

over 1 year ago Salvegging

Love this and love her!

Default-small

over 1 year ago pattym

What kind of cherries do you recommend? Bing? Or would sour cherries be good?