Chocolate Cherries with Fondant Coating

Indulge in a delightful treat that combines rich chocolate with the sweet, tangy burst of cherries. This easy-to-make recipe is perfect for satisfying your dessert cravings with a smooth, luscious fondant coating.

Better Cooking Tips

Use fresh, firm cherries to prevent excess moisture from affecting the fondant.
Melt the chocolate slowly over a double boiler to avoid burning.
Chill the coated cherries briefly before serving to help the fondant set nicely.

Ingredients 0/4

2 cups sifted confectioners' sugar 3 tablespoons butter, softened 3 tablespoons light corn syrup ¼ teaspoon salt

Why This Dish Is Hard To Resist

This treat combines the rich taste of chocolate with the sweet, tangy burst of cherries inside. The smooth fondant coating adds a delicate texture that melts in your mouth. It’s a perfect balance of flavors and textures that feels both indulgent and refreshing.

Directions

Sift the powdered sugar a few times into a bowl to get rid of any lumps. In a separate bowl, beat the butter, corn syrup, and salt with an electric mixer on medium speed until the mixture is light and fluffy, which should take about 5 minutes. Then, gradually add the sifted powdered sugar and keep beating until everything is well combined. Turn the fondant out onto a clean surface that's been dusted generously with more powdered sugar. Knead it for about 5 minutes until it feels smooth and easy to work with. Once that's done, cut the fondant in half, wrap each piece tightly in plastic wrap, and pop them in the fridge to chill for at least half an hour before using.

people cooked this recipe

By David Brown

David shares approachable recipes, helpful cooking tips, and simple meal ideas.

Best Foods To Serve With This

These make a lovely dessert on their own or paired with a scoop of vanilla ice cream. They also work well as an elegant addition to a dessert platter or as a sweet gift wrapped in decorative boxes.

Food Storage Guide

Keep them in an airtight container at room temperature away from direct sunlight. If your kitchen is warm, store them in the fridge, but bring them to room temperature before eating to enjoy the best texture.