34 Reviews of My Famous Chocolate Covered Cherries

From: Nana Lee

On Nov 18, 2005

I make these alto. I use the maraschino cherries with stems to do mine. It makes it easier for dipping. I also use dark choc, it's not as sweet and is actually better for you, healthwise. Which reminds me of the Christmas Eve we went out and my chocolates were coolling on the kitchen counter. When we returned home there was not one in sight. It seems our dog, Satan, ate them all!!! These are so good, aren't they. Lee

From: october sky

On Oct 4, 2006

I have made these several times and everyone just loves them. Putting them in the freezer really helps when it comes to dipping them. I don't use my fingers to dip, but use a meat fork with great success. Thanks for such a delicious candy recipe.

From: Watkinslady30

On Feb 14, 2007

I've made at least 6 batches of these and I keep forgetting to review them. My bf loves these to death. I even sent some as Christmas presents. It is best to let these sit for about 5-7 days to get a liquidy center. I did have to use extra powdered sugar to get the right consistency for the filling. I also like to add a little bit of almond flavoring with the vanilla. If you really want a cherry flavor, try a few drops of Lorann's Cherry flavoring oil. The filling recipe can be used for other candy fillings, too!

From: *Kathy*

On Dec 13, 2005

Love them! I made one batch last night, and will make more this weekend. The filling is very sweet, and I think I'll mold the filling around just half of the cherry next time and see how that works. I used semi-sweet chocolate (my favorite) drizzled with white chocolate. The next batch will be milk chocolate (hubby's favorite) and maybe a few with white chocolate. Thanks so much for a beautiful treat.

From: wyojess

On Dec 2, 2007

Much better than the recipe I had been using, which just used powdered sugar, karo syrup and water. I used 3 bottles of cherries (cherries were cut in half), two and a half pounds of dipping chocolate and a double recipe of filling and it made over 100 chocolates! I used almond extract rather than vanilla and used cherry cordial molds purchased from Hobby Lobby. The filling stayed sticky even after chilling, so I figured out to coat the bottom and sides of mold with melted chocolate first and chill to create a cavity. Next, place about 1 tsp of the filling in the chocolate cavity then squish in 1/2 of a cherry and top with chocolate to seal. They look so "professional"!!!

From: Chilicat

On Feb 12, 2007

These have the best taste of any chocolate covered cherry I've ever made. The only thing to keep in mind is that the dough should NOT be sticky. Two cups was not enough for me, and I had to keep adding more powdered sugar until I got a smooth, non-sticky play-doh type texture. Once I got the dough to the right consistency, everything turned out great. These are infinitely better than store bought.

From: Cilantro in Canada

On Oct 27, 2006

I made these for a church bizaar. My husband who says he really dislikes choc. covered cherries loved these. My daughter liked these so much that she wants to buy them all at the bizaar we are taking them to. These were not difficult to make at all. I too drizzled them with white chocolate and they looked fantastic. Thanks for such a great treat.

From: Liza Lucy

On Feb 13, 2007

I made these for my DH for our anniversary as he LOVES those gross chocolate covered cherries with the goo in the middle. He went crazy for these, and I really like them too! ;} But I also had trouble making them, they tasted fantastic(!!), but they looked horrible. Definitely not round and beautiful like the pics. If anyone has some tips, please let me know! Because I want to make them again. Freezing made them easy to work with, but they kept cooling the chocolate to the point that it was too difficult to work with. They're still great!

From: KRD-SK

On Dec 22, 2006

My dad is a chocolate covered cherry freak, so I decided to make these for him this Christmas and they've been great! I made both milk and dark chocolate ones, and am at 4 batches so far with plans to make more! They are VERY sweet - but in that good "my eyes rolled in the back of my head" kinda way! Very good recipe!

From: Chef #353928

On Sep 18, 2006

Wonderfull!!