Every year I put up a big crock of boozy cherries, so that I can enjoy them through out the year. Last night I was thinking that it would be fun to try a quick, overnight version, and then dip them in melted dark chocolate. They turned out amazing, and are definitely going to become a new tradition around my house. We quickly devoured them and were left wanting more!

These are like the boozy, chocolate cherries you find around the holidays, but with the flavor of fresh sweet cherries and a nice bite of booze. They aren’t overly sweet, which definitely sets them apart from the holiday version.

I used vodka for these, along with a little organic sugar and a dash of almond extract. The almond extract plays off the flavor of the cherry pits (which have an almond flavor), so it makes them a bit more nuanced. You could definitely mix it up and use rum instead, although I highly recommend you give this version a try. If you have a nut allergy, you can swap vanilla extract for the almond.

It literally takes 5 minutes to soak the cherries in the boozy mixture, and another 10 minutes to chocolate dip them the next day. You can increase the recipe for a large batch, as this will make about 10-12 cherries. If you want to make these without the booze, simply pit (being careful not to disrupt the stem) and dip in melted chocolate. They are even better than chocolate-dipped strawberries!

Also, if you’re looking for a cherry pitter, this one from Oxo is one of my favorites. I have this one too, which is great for pitting a lot of cherries at a time. The Oxo pitter works really well for pitting olives too.

A Photo Of Chocolate Dipped Drunken Cherries | Julie + Kittee

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Easy Chocolate-Dipped Drunken Cherries!
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This may just be the perfect dessert! Fresh bing cherries, soaked in a boozy mixture overnight and dipped in dark chocolate.
A Photo Of Easy Chocolate Dipped Drunken Cherries | Julie + Kittee
Servings
2-4 servings
Ingredients
Ingredients
A Photo Of Easy Chocolate Dipped Drunken Cherries | Julie + Kittee
Servings
2-4 servings
Instructions
  1. In a glass canning jar, stir together the vodka, sugar, and almond extract. Stir until sugar is dissolved.
  2. Being careful to leave the stem intact, use a cherry pitter to remove the pit. I like to do this a bit off-center, starting on the top-side of the cherry so that the pit is removed slightly off-center from the bottom. This will not disrupt the stem, and will also make it easy to hide the hole when you dip the cherry in chocolate.
  3. Add the cherries to the vodka mixture. You may be able to fit in an extra cherry or two in. You want the cherries to be mostly covered by the booze mixture. Cover and refrigerate over night.
  4. The next morning, break the chocolate into pieces and place in a microwave-safe bowl. Heat for 30 seconds on high (if using a 1,000 watt microwave). Remove the bowl and stir until all of the chocolate is melted. If not completely melted, heat for another 20-30 seconds, or as needed. Be careful not to over-heat the chocolate or else it can burn and get grainy. Stir until melted, shiny and smooth.
  5. Cover a small baking sheet with a sheet of parchment paper. Set aside. Working with one cherry at a time, remove from the booze and blot well with a paper towel. You want to soak up any extra liquid on the exterior of the cherry. Hold the cherry by the stem and dip and coat the cherry in the melted chocolate. Place the dipped cherry on the parchment-lined tray. Repeat with the remaining cherries. Refrigerate until the chocolate is firm and then eat and enjoy! If not eating right away, store them in the refrigerator. They are best enjoyed the same day they are made.

Let us know if you make these, or give any of our recipes a spin. We’d love to see! Please tag us or use the hashtag #julieandkittee.

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xo Julie & Kittee

 

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