5 Ingredients or Fewer

Crazy-Good No-Temper Chocolate-Dipped Cherries

June 28, 2013
2 Ratings
Photo by James Ransom
  • Makes about 1 1/2 pounds
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Leil
  • Alice Medrich
    Alice Medrich
  • nancy essig
    nancy essig
  • chez_mere
  • Two Trays Kitchen
    Two Trays Kitchen
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).

9 Reviews

Leil June 8, 2015
I would also like to know if this works for strawberries--I assume so--as this is much simpler than tempering.
josh February 6, 2014
Would the same trick work for strawberries?
Alice M. October 20, 2013
Nancy, thanks for tip! Will try it next season.
nancy E. October 19, 2013
I've been making these for years. my difference is I pit them through the side . Makes a big difference in the enjoyment.
Judy D. July 27, 2016
Yes Nancy. Thanks for the great tip!
Muse July 7, 2013
It is cherry season so let's make these now...yummy!
chez_mere July 4, 2013
Excellent use for the first of Michigan's cherries
Two T. July 2, 2013
Love this and love her!
pattym July 1, 2013
What kind of cherries do you recommend? Bing? Or would sour cherries be good?