I’ve always been a sucker for chocolate covered fruit. There’s something about that combo of sweet fruit and rich chocolate that just works. Growing up, those boxed chocolate covered cherries showed up every Valentine’s Day and Christmas, but they were always way too sweet for me.
That’s why I love making my own version with fresh cherries and good quality chocolate. The cherries stay juicy and a little tart, and the bittersweet chocolate balances everything out perfectly. Plus, you only need four ingredients and about twenty minutes to make these.
Want something fancy for a party? These work. Need a homemade gift idea? Same. Honestly, I keep a batch in the fridge just for late-night chocolate cravings.
Why You’ll Love These Chocolate Covered Cherries
- Just two ingredients – You only need cherries and chocolate chips to make this treat, so there’s no hunting down specialty items at the store.
- Quick and easy – These come together in under an hour, making them perfect for last-minute desserts or when you need a homemade gift in a pinch.
- Naturally gluten-free – And you can easily make them dairy-free by using your favorite dairy-free chocolate chips, so they work for various dietary needs.
- Impressive but simple – They look fancy enough for special occasions or gift-giving, but they’re so easy that anyone can make them successfully.
What Kind of Cherries Should I Use?
Fresh sweet cherries are your best bet for this recipe, and you’ll want to look for ones that are firm, plump, and deeply colored. Bing cherries are a popular choice because of their sweetness and size, but Rainier cherries also work beautifully if you can find them. Make sure your cherries still have their stems attached – this makes them much easier to dip into the chocolate and gives you a nice handle to hold onto. If fresh cherries aren’t in season, you can use jarred maraschino cherries, just be sure to drain and pat them completely dry before dipping, or the chocolate won’t stick properly.
Options for Substitutions
This simple recipe is easy to customize based on what you have available:
- Sweet cherries: Fresh sweet cherries work best for this recipe, but you can also use maraschino cherries if that’s what you have. Just make sure to pat them completely dry with paper towels before dipping, as any moisture will prevent the chocolate from sticking properly.
- Chocolate chips: Any type of chocolate chips will work here – semi-sweet, dark, milk chocolate, or even white chocolate. You can also use a chocolate bar broken into pieces instead of chips. If using a chocolate bar, you’ll need about 9 ounces to equal 1 1/2 cups of chips.
- Dairy-free chocolate: The recipe uses dairy-free chocolate chips, but regular chocolate chips work just as well if you don’t need to avoid dairy. The melting process and final result will be the same either way.
Watch Out for These Mistakes While Cooking
The biggest mistake you can make with chocolate covered cherries is not drying them completely after washing – even a little moisture will cause the chocolate to seize up and become grainy instead of smooth and glossy.
Another common error is overheating the chocolate, which can make it thick and clumpy, so keep your heat on medium-low and stir constantly, removing the pan from heat as soon as the chips are mostly melted (the residual heat will finish the job).
To avoid cherries sliding around in a pool of chocolate on your tray, gently shake off excess chocolate after dipping and consider leaving the stems on for easier handling and a more polished look.
If your chocolate starts to thicken while you’re working, add a teaspoon of coconut oil or shortening to thin it out rather than reheating, which can cause it to become too hot and lose its shine.
What to Serve With Chocolate Covered Cherries?
Chocolate covered cherries are perfect on their own as a dessert or sweet treat, but they also make a great addition to a dessert platter alongside other finger foods like brownies, cookies, or fruit tarts. I love setting them out at parties with some salted nuts, dried apricots, and maybe some cheese and crackers for a nice mix of sweet and savory. They’re also really nice served with a cup of coffee or hot chocolate, especially during the colder months. If you’re feeling fancy, you can arrange them on a platter with some fresh berries and whipped cream for an easy but impressive dessert spread.
Storage Instructions
Store: Keep your chocolate covered cherries in an airtight container in the fridge for up to 5 days. I like to layer them between sheets of parchment paper so they don’t stick together. They taste best when eaten within the first couple of days while the cherries are still fresh and juicy.
Freeze: These freeze really well if you want to make them ahead for a party or special occasion. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 2 months. They’re actually delicious eaten straight from the freezer as a cold treat!
Serve: If you’ve frozen them, just let them sit at room temperature for about 10-15 minutes before serving. This gives the chocolate time to soften slightly while the cherries are still nice and cold. They’re perfect for parties because you can make them days in advance without any stress.
| Preparation Time | 20-30 minutes |
| Cooking Time | 30-45 minutes |
| Total Time | 50-75 minutes |
| Level of Difficulty | Easy |
| Servings | 30 pieces |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1250-1350
- Protein: 7-9 g
- Fat: 70-80 g
- Carbohydrates: 170-190 g
Ingredients
- 30 fresh cherries (keep stems attached for easier dipping)
- 1.75 cups Ghirardelli 60% Cacao bittersweet chocolate chips
- 1 teaspoon coconut oil
- 1/8 teaspoon flaky sea salt (for sprinkling)
Step 1: Prepare the Cherries
- 30 fresh cherries
Wash the fresh cherries under cool running water and gently pat them completely dry with paper towels—any moisture on the surface will prevent the chocolate from adhering properly.
Keep the stems attached as they make excellent handles for dipping.
Set the dried cherries aside on a clean surface while you prepare the chocolate.
Step 2: Set Up Your Workspace
Line a baking tray with wax paper or parchment paper to create a non-stick surface for the finished cherries.
Position this tray near your dipping station so you can quickly transfer the chocolate-coated cherries once they’re dipped.
Having everything organized before you start melting the chocolate ensures smooth, efficient dipping.
Step 3: Melt the Chocolate
- 1.75 cups Ghirardelli 60% Cacao bittersweet chocolate chips
- 1 teaspoon coconut oil
Combine the chocolate chips and coconut oil in a small saucepan and melt over medium-low heat, stirring frequently until completely smooth and glossy—this typically takes 3-5 minutes.
The coconut oil helps thin the chocolate slightly for easier dipping without affecting the flavor.
I prefer medium-low heat over high heat to prevent the chocolate from seizing or developing a grainy texture, which ruins the silky finish.
Step 4: Dip and Coat the Cherries
- melted chocolate mixture from Step 3
- prepared cherries from Step 1
Working quickly while the chocolate is warm and fluid, hold each cherry by its stem and dip it into the melted chocolate from Step 3, rotating it gently to coat all sides.
Allow excess chocolate to drip back into the pan for a few seconds, then place each chocolate-covered cherry stem-side up on the prepared tray from Step 2.
Work in batches if needed, keeping the chocolate warm—you should be able to coat all 30 cherries before it cools too much.
Step 5: Add Final Touch and Chill
- chocolate-covered cherries from Step 4
- 1/8 teaspoon flaky sea salt
While the chocolate coating is still wet and tacky, sprinkle a tiny pinch of flaky sea salt over each cherry—the contrast between the salt and bittersweet chocolate creates an elegant flavor balance that elevates the simple treat.
Place the tray in the refrigerator for 30-45 minutes until the chocolate hardens completely.
I like to chill them upright so the chocolate sets in a smooth, even coat.
Rich Chocolate Covered Cherries
Ingredients
Method
- Wash the fresh cherries under cool running water and gently pat them completely dry with paper towels—any moisture on the surface will prevent the chocolate from adhering properly. Keep the stems attached as they make excellent handles for dipping. Set the dried cherries aside on a clean surface while you prepare the chocolate.
- Line a baking tray with wax paper or parchment paper to create a non-stick surface for the finished cherries. Position this tray near your dipping station so you can quickly transfer the chocolate-coated cherries once they're dipped. Having everything organized before you start melting the chocolate ensures smooth, efficient dipping.
- Combine the chocolate chips and coconut oil in a small saucepan and melt over medium-low heat, stirring frequently until completely smooth and glossy—this typically takes 3-5 minutes. The coconut oil helps thin the chocolate slightly for easier dipping without affecting the flavor. I prefer medium-low heat over high heat to prevent the chocolate from seizing or developing a grainy texture, which ruins the silky finish.
- Working quickly while the chocolate is warm and fluid, hold each cherry by its stem and dip it into the melted chocolate from Step 3, rotating it gently to coat all sides. Allow excess chocolate to drip back into the pan for a few seconds, then place each chocolate-covered cherry stem-side up on the prepared tray from Step 2. Work in batches if needed, keeping the chocolate warm—you should be able to coat all 30 cherries before it cools too much.
- While the chocolate coating is still wet and tacky, sprinkle a tiny pinch of flaky sea salt over each cherry—the contrast between the salt and bittersweet chocolate creates an elegant flavor balance that elevates the simple treat. Place the tray in the refrigerator for 30-45 minutes until the chocolate hardens completely. I like to chill them upright so the chocolate sets in a smooth, even coat.