Chocolate Buttercream Cherry Candies
This recipe is out-of-this world delicious! It will melt in your mouth and the burst of maraschino cherry in the middle makes it even better.
- Prep Time: 60 mins
- Total Time: 1 hour
- Yield: 36 1x
Ingredients
Scale
- About 36 maraschino cherries with stems, drained well
- 1/4 cup butter, softened
- 2 cups powdered sugar + a little extra if needed
- 1/4 cup baking cocoa
- 1 Tbsp milk
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 2 cups white chocolate chips
- 2 Tbsp vegetable oil
- 1/2 cup Semi-sweet or dark chocolate chips
- 1 tsp shortening
Instructions
- Line a cookie sheet with waxed paper.
- Pat the maraschino cherries with wax paper to dry completely. (If they’re wet the candy will be soggy later – definitely a no-no!)
- In a small bowl, beat the butter until fluffy. Add the sugar, cocoa, and milk and stir until mixed. Add the vanilla and almond extract. If the mixture is too wet, you can add a little bit more sugar. If it’s too dry, add a tiny bit more milk.
- Mold a small teaspoonful of the chocolate mixture around each cherry, covering it up to the stem. Place on the cookie sheet. Cover and chill for 2-3 hours.
- Once it’s chilled, melt the white chocolate chips with the vegetable oil. Dip the cherries into the white chocolate, return to the cookie sheet, and refrigerate once again.*
- Lastly, melt the semi-sweet chocolate chips with shortening and drizzle with a fork over the candies.
- Store in the refrigerator
Notes
*If you’re in a rush, you can drizzle the semi-sweet chocolate over the white chocolate without refrigerating in between.
Find it online: https://livingwellmom.com/chocolate-buttercream-cherry-candies/
