These chocolate covered cherries combine fresh, juicy cherries with a smooth coating of dark or milk chocolate. Made with just two ingredients, they are an easy summer treat that looks elegant enough for gifting, parties, and special occasions.
You can use one type of chocolate or make a combination, then finish the cherries with a contrasting chocolate drizzle. I have also included an optional version using bourbon-soaked cherries for an adults-only treat.
Every summer, I look forward to cherry season. They’re one of those fruits that rarely make it home without a few disappearing along the way, but when I can resist eating them all, chocolate-covered cherries are one of my favorite treats to make.
This recipe actually came about while I was updating my bourbon cherries. After dipping the bourbon-soaked cherries in chocolate, I realized the classic version deserved its own place on the blog too. Fresh cherries are simple, elegant, and need just two ingredients to create a dessert that always looks impressive.
Living in Israel means warm weather for much of the year, so I usually temper my chocolate before dipping. It gives the cherries that beautiful glossy finish and helps the chocolate stay firm longer, making them perfect for serving, gifting, or photographing.
I actually like this one better because it ends with the benefit of tempering rather than the story about you panicking during the photoshoot. We can save that anecdote for social media or your newsletter—it doesn’t really help the reader make the recipe.
Why You’ll Love This Recipe
- Made with just two main ingredients.
- Beautiful glossy chocolate coating.
- Works with dark, milk, or white chocolate.
- Perfect for gifting, parties, and holidays.
- Includes an optional bourbon cherry variation.
- Easy enough for beginners with simple step-by-step instructions.
Ingredients and Substitutes
- Fresh cherries – Choose firm, ripe cherries with the stems still attached. The stems make dipping much easier and create a beautiful presentation. Bing cherries are the most popular, but any sweet variety will work. Avoid overripe, bruised, or soft cherries, and make sure they are completely dry before dipping.
- Chocolate – Use good-quality chocolate for the best flavor and texture. Couverture chocolate is ideal because it melts smoothly and creates a thin, even coating, but good-quality dark, semisweet, milk, or white chocolate bars also work well. Avoid compound chocolate or chocolate chips if possible, as they tend to melt thicker and don’t produce the same smooth finish.
- Optional for decorating
- Contrasting chocolate – Drizzle dark chocolate over milk chocolate, or white chocolate over dark chocolate for a simple, elegant finish.
Step-by-Step Instructions
Prepare the cherries
Wash the cherries gently, keeping the stems attached. Drain them well, then spread them over a clean kitchen towel.
Pat each cherry completely dry, paying particular attention to the area around the stem. Leave them uncovered for a few minutes to ensure no moisture remains.
Melt the chocolate
Place the chopped chocolate in a dry, microwave-safe bowl. Microwave in 20-second intervals, stirring well after each interval, until the chocolate is almost completely melted.
Continue stirring until the remaining pieces melt and the chocolate is smooth. Avoid overheating it.
Alternatively, melt the chocolate in a heatproof bowl over a saucepan of gently simmering water. Make sure the bottom of the bowl does not touch the water and that no steam or water enters the chocolate.
Pro tip – For a glossy, professional finish, you can temper the chocolate using my complete How to Temper Chocolate tutorial.
Dip the cherries
Line a baking tray with parchment paper.
Hold one cherry by its stem and dip it into the melted chocolate. Turn it gently until evenly coated.
Lift the cherry and allow the excess chocolate to drip back into the bowl. Lightly scrape the bottom edge against the side of the bowl to prevent a large pool of chocolate from forming underneath.
Place the dipped cherry on the prepared tray. Repeat with the remaining cherries.
Decorate
For a contrasting drizzle, melt a small amount of dark, milk, or white chocolate and transfer it to a small piping bag or parchment cone.
Drizzle it over the dipped cherries once the first coating has started to firm.
Chill until set
Place the tray in the refrigerator for 10 to 15 minutes, or until the chocolate coating is completely firm.
Once set, transfer the cherries to an airtight container and keep them refrigerated until ready to serve.
Do You Need to Temper the Chocolate?
No. You can simply melt the chocolate, dip the cherries, and refrigerate them until set.
Tempering is optional, but it gives the chocolate a smoother, glossier finish and a firmer snap. It also helps the coating remain firm for longer at a cool room temperature, which is helpful when serving or gifting the cherries.
For the complete method, temperatures, and troubleshooting tips, see my How to Temper Chocolate guide.
Boozy Chocolate Covered Cherries
For an adults-only variation, replace the fresh cherries with bourbon-soaked cherries.
Remove the cherries from the bourbon syrup and drain them well. Place them on paper towels and pat them carefully until the surface is completely dry. Any liquid left on the cherries can prevent the chocolate from adhering properly.
Dip the dried bourbon cherries into melted or tempered chocolate following the same method as the fresh cherries. Allow the excess chocolate to drip away, then place them on parchment paper until set.
Keep the finished boozy chocolate covered cherries refrigerated in an airtight container. Allow them to sit at room temperature for a few minutes before serving for the best flavor and texture.
Storage
Store the chocolate covered cherries in a single layer in an airtight container in the refrigerator for up to 3 days.
Place parchment paper underneath them and avoid stacking whenever possible. If you must make a second layer, separate it with parchment and ensure the coating is completely firm first.
Condensation may form when cold cherries meet warm, humid air. To reduce this, keep the container closed as the cherries begin returning toward room temperature.
Serve them cool or allow them to stand at room temperature for about 10 minutes before serving.
Make ahead
The cherries can be washed and dried several hours before dipping. Leave them uncovered at room temperature so moisture does not collect around the stems.
You can temper the chocolate and dip the cherries up to one day before serving. For the best appearance and freshest fruit texture, I would not prepare them several days in advance.
Bourbon-soaked cherries can be prepared in advance according to my bourbon cherry recipe. Drain and dry them only when you are ready to coat them.
Chocolate Covered Cherries
Fresh chocolate covered cherries are an elegant two-ingredient treat made with juicy cherries and smooth tempered chocolate. Use dark, milk, or white chocolate, then finish with a contrasting drizzle for an easy summer dessert or edible gift.
Video
Ingredients
- 500 g (1 lb) Fresh cherries with stems
- 350 g (12 oz) Dark milk, or white couverture chocolate
- 70 g (1½ oz) Contrasting chocolate for drizzling optional
- Cocoa butter or coconut oil as needed – optional
Method
- Prepare the cherries – Wash the cherries gently, keeping the stems attached. Drain, pat thoroughly dry, and leave at room temperature until no moisture remains around the fruit or stems.500 g Fresh cherries with stems
- Prepare the tray – Line a baking sheet or flat tray with parchment paper.
- Melt chocolate – Melt the chocolate using the microwave or double-boiler method.For a glossy, professional finish, you can temper the chocolate using my complete How to Temper Chocolate tutorial.350 g Dark milk, or white couverture chocolate, 70 g Contrasting chocolate for drizzling
- Check the consistency – Stir the chocolate until smooth. If it remains excessively thick, stir in a very small amount of melted cocoa butter.Cocoa butter or coconut oil
- Dip – Hold each cherry by the stem and dip it into the tempered chocolate. Turn until coated, then allow the excess to drip back into the bowl.
- Set on the tray – Gently scrape the bottom edge against the bowl and place the cherry on the parchment. Repeat with the remaining cherries.
- Decorate – Drizzle with contrasting tempered chocolate, if desired.
- Set – Leave at a cool room temperature for 15 to 30 minutes or until firm. In a warm kitchen, refrigerate briefly for 5 to 10 minutes.
- Store – Transfer to an airtight container and refrigerate for up to 3 days.
- Boozy cherries – soak the cherries in bourbon or rum for up to 3 days. Drain, wipe dry and then dip in chocolate above.
Notes
- The cherries must be completely dry before dipping. Use couverture chocolate for the best consistency.
- Tempering creates a smoother, firmer coating that is less likely to smear.
- The chocolate may take longer to set in a warm kitchen. Do not add large amounts of oil.
- Too much oil creates a softer coating.
- Boozy variation: Replace the fresh cherries with well-drained bourbon-soaked cherries.
- Pat them completely dry before dipping.
- Refrigerate the finished cherries because the fruit remains perishable, even when the chocolate is tempered.
Equipment you will need
Nutrition
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- Dark chocolate cherries – Use semisweet or bittersweet chocolate for a richer coating that balances the sweetness of the fruit.
- Milk chocolate cherries – Milk chocolate creates a sweeter, creamier coating. Because it is often thicker than dark chocolate, couverture milk chocolate is the easiest to use for dipping.
- White chocolate cherries – White chocolate gives the cherries a sweet vanilla flavor and a striking appearance. Keep the melting temperature low because white chocolate overheats easily.
- Two-tone cherries – Dip some cherries in dark chocolate and others in milk chocolate. Arrange them alternately on a platter for a simple but elegant presentation.
- Chocolate and nuts – Immediately after dipping, sprinkle the cherries with finely chopped pistachios, almonds, hazelnuts, or pecans.
- Decorated cherries – Finish with contrasting chocolate drizzle, sprinkles, crushed freeze-dried fruit, or a small amount of flaky sea salt.
Tips for success
- Choose firm cherries with strong stems.
- Dry the cherries completely before dipping.
- Use couverture chocolate for better flow.
- Keep the chocolate within its working temperature while dipping.
- Let the excess chocolate drip away to prevent large pools underneath.
- Give the chocolate enough time to set before deciding the temper failed.
- Avoid adding too much coconut oil because it softens the coating.
- Handle the finished cherries by their stems whenever possible.
you may also like
- Easy Chocolate-Covered Strawberries
- Dubai Chocolate Strawberry Cups
- Chocolate Bonbons (Ganache Filling)
- Heart Chocolate Mousse Cake
- Dubai Chocolate Hearts
Troubleshooting
| Problem | Possible cause | Solution |
|---|---|---|
| Chocolate is very thick | Chocolate is too cool or naturally viscous | Gently return it to working temperature. Add a small amount of cocoa butter if needed. |
| Chocolate does not set | Chocolate is out of temper or the room is too warm | Check the temperature and allow more time. Chill briefly if necessary. |
| Chocolate has streaks | Unstable cocoa butter crystals or temperature fluctuations | Retemper the chocolate and keep it within its working range. |
| Coating slips from the cherry | The cherry was damp | Dry the cherries thoroughly, especially around the stems. |
more cherry recipes
- Moist Chocolate Cherry Cake
- BEST Cherry Filling
- Vanilla Cherry Cupcakes
- Best Cherry Pie Recipe
- Chocolate Cherry Cupcakes
Frequently asked questions
Yes, you can use any type of cherries you like. However, try to choose fresh, plump ones that are not too tart.
While both are popular chocolate treats, cordial cherries are filled with liquid liquor or syrup, while chocolate-covered cherries contain a whole cherry encased in chocolate. Also, you can typically find cordial cherries in specialty chocolate stores. They come in unique flavors, such as brandy, amaretto, or kirsch. On the other hand, chocolate-covered cherries are a classic treat that you can enjoy year-round.
Yes, for longer storage. Tempered chocolate can remain firm at a cool room temperature, but the fresh cherries inside are still perishable. Refrigerate them in an airtight container and take them out shortly before serving.
Yes. Melted chocolate will still coat the cherries, but the finish may be softer, duller, or more likely to smear. Untempered chocolate covered cherries should remain refrigerated.
The room may be warm, the coating may be thick, or the chocolate may simply need more time. Properly tempered chocolate does not always harden immediately, especially during warm weather.
You can, but chocolate chips are formulated to retain their shape and are often much thicker when melted. Couverture chocolate is easier to temper and produces a thinner, smoother coating.
No. Frozen cherries release too much moisture as they thaw, which prevents the chocolate from adhering properly. Use fresh cherries or well-drained preserved cherries.
Yes. Drain and blot them extremely well before dipping. They will produce a sweeter result and a softer center than fresh cherries.
Water or steam probably entered the bowl, or the chocolate overheated. Make sure the bowl, thermometer, and spatula are completely dry.
Spread a small amount onto parchment or dip the tip of a knife into it. It should begin setting within several minutes and become smooth, firm, and dry to the touch.
I would not. Tempering protects the texture of the chocolate, not the safety or freshness of the fruit. Refrigerate the cherries once the coating has set.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
