Cherry Liqueur Chocolates

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.

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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.

Ingredients

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.

The nerdling says: Jul 4, 2012. 8:04 PM

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

The nerdling in reply to The nerdlingJul 4, 2012. 8:05 PM

are the things at the chocolate shop alcoholic?

The nerdling in reply to The nerdlingJul 4, 2012. 8:06 PM

$100 bucks a kilo, thats expensive

XofHope says: Mar 8, 2012. 6:17 PM

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

Chrystalkay says: Oct 25, 2011. 4:15 PM

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!

cheeriokate says: Oct 4, 2011. 5:51 PM

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

aboddy says: May 9, 2011. 5:59 PM

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!

fdmjh (author) in reply to aboddyMay 9, 2011. 7:35 PM

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.

craftyv says: May 9, 2011. 5:38 PM

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

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jessyratfink says: May 9, 2011. 4:01 PM

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

lord_kian says: May 9, 2011. 3:54 PM

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

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sunshiine says: May 9, 2011. 11:57 AM

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

Nasubi77 says: May 9, 2011. 6:49 AM

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

eseaman says: May 8, 2011. 6:17 PM

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 :)

kai.h says: May 8, 2011. 5:41 PM

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.

erwin says: May 8, 2011. 1:45 PM

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.
erwin

agis68 says: May 8, 2011. 10:41 AM

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

heidisatwork says: May 7, 2011. 6:03 AM

can you pit them before soaking or dipping?

fdmjh (author) in reply to heidisatworkMay 8, 2011. 12:08 AM

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.

bruno13069 says: May 7, 2011. 7:04 PM

A friend and I made these for a party. We pitted the cherries and soaked them overnight in peppermint schnapps. The cherry-peppermint liquor was a hit at the party as well.

bajablue says: May 6, 2011. 12:02 PM

I think I just drooled on my keyboard!

Lindie says: May 6, 2011. 11:43 AM

I cannot wait to try these! They look great!
Thanks!

angelabchua says: May 6, 2011. 11:33 AM

booze. cherries. chocolate, AND sprinkles? i love it.

starshipminivan says: May 5, 2011. 6:24 PM

These look great! I really like the lead picture.
How long to they keep once they are dipped?

fdmjh (author) in reply to starshipminivanMay 6, 2011. 3:54 AM

To be honest they never really last past the first day in our house, mind you I probably wouldn’t keep them more than a couple of days anyway as they are at their best when they are just made.