Cherry Liqueur Chocolates





Introduction: Cherry Liqueur Chocolates

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Combining fresh cherries, brandy and chocolate, these Cherry Liqueur Chocolates make a perfect end to any meal or can be enjoyed on their own as a special treat.

The inspiration for these chocolates was actually a chocolate shop in the Blue Mountains, New South Wales where something similar was being sold for more than $100/kg ($50/lb.). Obviously I thought I could do better for a substantially lower cost. This recipe is the result.

Step 1: Ingredients

The good thing about this recipe is that it works with or without the alcohol meaning that if you have a mix of adults and children you can simply skip the alcohol for some of the cherries so no one has to miss out.


12 Fresh Cherries with stalks still on
½ cup Dark or Milk Chocolate
1 cup Brandy
Sprinkles (optional)

You can multiply the amounts of cherries and chocolate so long as you have enough brandy to soak the cherries.

Step 2: Score the Cherries

Take a sharp knife and score each of the cherry skins to allow the brandy to penetrate the fruit.

Skip this step for the non alcohol version

Step 3: Soak the Cherries in the Brandy

Place the cherries into a bowl or other container and pour in enough of the Brandy so as to cover them. After doing this, put them aside and leave the Cherries to soak for at least 4 hours or preferably overnight.

Again, skip this step if making a non-alcohol version

Step 4: Dry Off the Cherries

Remove the cherries and dry them off using paper towel. The cherries must be dry as if there is any liquid on them will ruin the melted chocolate when they are dipped.

You won't need to do this if not using alcohol.

Step 5: Melt the Chocolate

Melt the Chocolate. You can do this by using a double boiler over your stove top or by using a Microwave oven on a low power setting.

Details on the different ways to melt chocolate can be seen here.

Step 6: Dip the Cherries

Coat the cherries with the melted chocolate. You can use a teaspoon to help ensure that they are completely coated.

Step 7: Dip the Cherry in the Sprinkles

Take the chocolate dipped cherry and roll it into the sprinkles. How much of the cherry you coat in the sprinkles is up to you.

Again, this step is entirely optional and I would actually only recommend it for the non-alcohol version of the recipe if you are making the cherries for kids.

Step 8: Let the Chocolate Set.

Next, lay the cherries out on a plate lined with grease proof paper. Make sure they do not touch each other.

When you have all of the cherries on the plate, move it to the fridge to cool and allow the chocolate to set properly.

Step 9: Ready to Eat

Once the chocolate has set completely they are ready to serve. They go together very well with Coffee after a meal or are delicious on their own as a special treat.

Notes: Retain the Brandy after you have removed the cherries. The flavor will be enhanced by the cherries so you can either drink it or use it for cooking.

If brandy is not for you, you can substitute it for whisky, vodka or even things like orange liqueur. All will work equally well, which you choose will depend on your personal taste.

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    How long would these last if I kept them in an airtight container?


    very very good
    had it in greece once and am wondering what type of liquor that would be?

    i went to the chocolate shop for work experience. it was so awesome, 'cos the shop was quiet so i could get ther late, go home early and have a longer lunch break, so my average working hours was around 2-3 hours, and i could eat chocolate when i wanted

    2 replies

    are the things at the chocolate shop alcoholic?

    $100 bucks a kilo, thats expensive

    I can't wait for cherries to be in season, I'm so going to try this!

    LOVE THESE!!! I used wild cherry brandy and I couldn't keep them for more than one day. They were being 'sampled' as quickly as I made them!
    Thanks for the recipe!

    Mmmm I can't wait to try these!! I've also seen this done with Port wine!

    Do you suggest trying to remove the cherry pits first? Or would that destroy the integrity of the cherry?

    Seems like a fun and tasty idea... I'll have to try it! Thanks!

    1 reply

    Cheers, I've not tried to remove the pits first but have had comments from other people that say you can. So, I guess you can but you just need to be careful not to damage the stem.

    These are marvelous. I'm imagining Black Cherries with Dark Chocolate and Liquor of course. Very Adult Sweets.

    These look delicious! Makes me wonder why I never dip anything in chocolate.

    Great instructable, I was thinking to make chocolate with liquor but didn't know how to do it. You give me a great idea

    Thanks for sharing! These are so pretty! Very nice ible!

    I bet Amaretto would taste REALLY good for the liquer!!!

    Reminds me of a recipe in a book I inherited from my grandmother. Take maraschino cherries, and dip first in warmed (liquid) fondant. Place on paper for the fondant to set for an hour or two, then dip in chocolate. Ensure that there are no holes in the choc, an extra quick dip on the base is advised. Leave for a week, and in this time the liquid in the cherry will liquify the fondant inside the chocolate casing. When you bite in there will be a curious liquid centre in with the cherry and no one will be able to guess how you got it there!

    Oh and it's best not to set chocolate in the fridge as it tends to make it weep and if you manage to not eat them for more than a day or two they will become marked by little white spots on the surface. Purely cosmetic though, so still ok to eat :)

    These look fantastic, I'm going to try them for sure.
    One thing you may want to look at doing for your next batch is to temper the chocolate

    It will give the chocolate a better sheen and improved texture when you bite into it - it'll have a nice snap rather than being so soft.

    Another "trick" is:
    Buy pitted marachino cherries with stem.
    Pour the juice off and safe for "kiddie cocktails.
    Soak cherries in brandy or peppermint schnapps a day or two.
    Put them into the freezer befor dipping. This way the hot chocolate will cling instantly and will not "run off".
    Put them on parchment back into freezer and serve them that way.
    This metod works well too. The cherries are crisper and sweeter.

    thank you for this instructable. J' adore Cheries chocolates!!!!

    You can if you have a cherry pitter, you just need to make sure not to damage the stem so it doesn’t come off. I don’t have one so we just warn people before they eat them.