Indulge Your Senses: Crafting the Perfect Chocolate Covered Cherry Cordial 5 Ways for Every Occasion

There’s something undeniably magical about a homemade treat that marries rich chocolate with a luscious, fruity center. Few confections capture this essence quite like the Chocolate Covered Cherry Cordial. Forget those waxy, overly sweet store-bought versions; creating your own allows for a depth of flavor and a truly melt-in-your-mouth experience that is unparalleled. We’re diving deep into the art of making these delightful cherry cordials, exploring five fantastic variations that will elevate your dessert game and impress anyone lucky enough to try them. Get ready to transform simple ingredients into an extraordinary indulgence!

Quick Glance Summary

This recipe guides you through making classic chocolate-covered cherry cordials with a soft, gooey fondant center, and then offers five exciting variations. It involves preparing a simple fondant, wrapping maraschino cherries, chilling them thoroughly, and finally dipping them in tempered chocolate for a professional finish. Perfect for gifting, holidays, or a special personal treat.

What You’ll Need

Gathering your ingredients ahead of time makes the process smooth and enjoyable. Here’s what you’ll need for the basic recipe, plus ideas for the variations:

• ✦ 1 (10 ounce) jar maraschino cherries with stems, well drained
• ✦ 1/2 cup (1 stick) unsalted butter, softened
• ✦ 3-4 cups powdered sugar, sifted (as needed)
• ✦ 1/4 cup light corn syrup
• ✦ 1 teaspoon vanilla extract
• ✦ 1/4 teaspoon almond extract (optional, but recommended)
• ✦ 1/8 teaspoon salt
• ✦ 1 pound high-quality melting chocolate (milk, semi-sweet, or dark)
• ✦ 1-2 tablespoons coconut oil or food-grade paraffin wax (for chocolate tempering/smoothness)

Preparation Instructions

Creating the perfect Chocolate Covered Cherry Cordial is a delightful process that requires a little patience but rewards you with an incredible homemade treat. The magic of the liquid center comes from a natural enzymatic reaction, similar to what happens in traditional cherry cordials, so make sure to follow the chilling steps precisely!

1. Drain Cherries Thoroughly: This is critical! Drain your maraschino cherries completely, then place them on a paper towel-lined plate. Pat them dry gently with more paper towels. Let them air dry for at least 30 minutes, or even a few hours, flipping them once. Any excess moisture will prevent the fondant from sticking and can cause issues with the chocolate coating.
2. Prepare the Fondant: In a large bowl, cream the softened butter until light and fluffy. Gradually add 2 cups of the sifted powdered sugar, alternating with the corn syrup, vanilla extract, almond extract (if using), and salt. Mix until well combined.
3. Adjust Fondant Consistency: Continue adding sifted powdered sugar, about 1/2 cup at a time, until the mixture forms a soft, pliable dough that is easy to handle and no longer sticky. It should be firm enough to roll into small balls.
4. Wrap the Cherries: Take a small amount of fondant (about 1 teaspoon for an average cherry) and flatten it into a disc in your palm. Place a dried maraschino cherry in the center, holding it by the stem. Carefully wrap the fondant around the cherry, sealing it completely so no red peeks through. Repeat with all cherries.
5. First Chill: Place the wrapped cherries on a parchment-lined baking sheet. Cover loosely and refrigerate for at least 8 hours, or preferably overnight. This firming step is essential for the cordial’s structure and the chemical reaction that creates the liquid center.
6. Melt the Chocolate: In a double boiler or microwave-safe bowl, melt your chosen chocolate with the coconut oil or paraffin wax. Stir until completely smooth and tempered if possible (keeping the temperature around 90-92°F for dark/milk chocolate).
7. Dip the Cordials: Remove the chilled, fondant-wrapped cherries from the refrigerator. Holding each cherry by its stem, dip it into the melted chocolate, ensuring it’s fully coated. Lift and allow excess chocolate to drip off.
8. Set the Chocolate: Place the dipped cordials back onto the parchment-lined baking sheet. If desired, sprinkle with sea salt, chopped nuts, or other toppings before the chocolate sets.
9. Final Chill: Refrigerate the chocolate-covered cordials for another 1-2 hours, or until the chocolate is firm. Then, transfer them to an airtight container. Store at room temperature for optimal internal liquefaction (this can take 1-2 weeks), or refrigerate for longer storage.

 

Fun Twists & Serving Ideas

Here are five fantastic ways to customize your cordials:

1. Classic Liqueur Infusion: Before wrapping the cherries, soak them for 30 minutes in a teaspoon of kirsch, brandy, or Cointreau for an adult twist. Pat very dry before wrapping.
2. White Chocolate & Raspberry Drizzle: Use white chocolate for dipping. Once set, melt a few white chocolate wafers, mix with a drop of red food coloring or raspberry extract, and drizzle over the cordials for an elegant finish.
3. Dark Chocolate & Sea Salt: Dip in a rich, dark chocolate (70% cocoa or higher) and immediately sprinkle with flaky sea salt for a sophisticated sweet and salty contrast.
4. Spiced Cherry Warmth: Add a pinch of ground cinnamon or nutmeg to your fondant mixture for a subtle, warming spice that complements the cherry.
5. Nutty Crunch: Finely chop pecans, walnuts, or almonds. Immediately after dipping a cordial in chocolate, roll or sprinkle it with the chopped nuts for added texture and flavor.

FAQ

Q: Can I use fresh cherries instead of maraschino cherries?
A: While tempting, fresh cherries typically contain too much moisture and can cause the fondant to break down or become moldy. Maraschino cherries are best for this recipe.

Q: How do the centers become liquid?
A: The liquid center forms over time due to a natural enzymatic reaction. The corn syrup in the fondant contains invertase, an enzyme that slowly breaks down the sugar into glucose and fructose, creating a liquid syrup within the chocolate shell. This process takes 1-2 weeks at room temperature.

Q: What’s the best way to store homemade chocolate-covered cherry cordials?
A: Store them in an airtight container at room temperature for up to 2-3 weeks. For longer storage (up to a month), you can refrigerate them, but allow them to come to room temperature before serving for the best texture.

Q: My chocolate isn’t smooth when dipping. What went wrong?
A: Your chocolate might be too thick, or not properly tempered. Adding a small amount of coconut oil or food-grade paraffin wax (as noted in the recipe) helps thin the chocolate for a smoother dip. Ensure your chocolate doesn’t get too hot, as overheating can make it seize.

Q: Why do my cherries sometimes poke through the fondant?
A: This usually happens if the fondant isn’t wrapped tightly and completely around the cherry, or if the fondant isn’t firm enough. Ensure your fondant consistency is correct and you’re sealing the cherry entirely.

Conclusion

Mastering the art of the Chocolate Covered Cherry Cordial is a rewarding culinary journey that brings joy to both the maker and the recipient. With these detailed instructions and five creative variations, you’re now equipped to craft these classic confections with confidence and flair. Whether you’re making them for a special occasion, a thoughtful gift, or simply to satisfy your own sweet tooth, these homemade cherry cordials are sure to become a beloved staple in your repertoire. Enjoy the process, and savor every decadent bite!

Recipe Note

For the quintessential gooey center, remember that patience is key! The magic of the liquid interior takes time. Allow your finished cordials to rest at room temperature for at least 1-2 weeks in an airtight container for the invertase to fully work its wonders.