I love a holiday treat that’s quick to make and looks festive on a platter. Christmas Cherry Bombs are cherry-centered chocolate bites with a crunchy or minty coating that pop with flavor and color. I’ve made these many times for cookie exchanges and found small tweaks — like drying the cherries well — make a big difference.
Why Make This Recipe
- Bright, festive flavor: the sweet-tart cherry plus rich chocolate makes each bite feel special and seasonal.
- Easy to prepare: most of the work is assembly and chilling, so you can batch-make them in under an hour.
- Great for gifts and parties: they hold shape well and travel in a single layer on parchment.
- Versatile and kid-friendly: swap coatings and fillings to please different tastes; if you like maraschino cherry shortbreads, try pairing them with these for a dessert board by adding maraschino cherry shortbreads.
- Personal note: I love how a small trick — patting cherries bone-dry — prevents the chocolate from seizing and gives a shiny finish.
Recipe Overview
Prep time: 20 minutes active, plus 30 minutes chilling.
Cook time: 0 minutes (no-bake).
Total time: about 50 minutes including chill time.
Yields: about 24 bombs (depends on cherry size).
Difficulty: Easy.
Method: Dip drained maraschino cherries in melted chocolate, chill to set, and roll in crushed candy cane, chopped nuts, or sprinkles for a festive finish. If you prefer a salty-sweet option, consider pairing with an easy pretzel treats recipe such as this easy pretzel treats for a holiday snack mix.
My Experience Making This Recipe
I tested batches with semi-sweet, milk, and white chocolate to compare texture and shine. Drying cherries thoroughly and using an offset spatula to remove excess chocolate gave the cleanest, uniform bombs. I also found chilling on a silicone mat prevents sticking and speeds release.
How to Make Christmas Cherry Bombs
Start by draining 24 maraschino cherries very well and pat them dry with paper towels for 1–2 minutes; moisture is the enemy of smooth chocolate. Melt 2 cups (about 340 g) chocolate chips or chopped couverture in a double boiler or microwave — heat to roughly 110–115°F for dark or 105–110°F for milk/white, stirring often; avoid overheating. Use toothpicks to dip each cherry, let excess chocolate drip back into the bowl, then place on parchment and chill 20–30 minutes at 35–40°F to set. Finish by rolling in 1/2 cup crushed peppermint, 3/4 cup chopped toasted almonds, or holiday sprinkles while the chocolate is still slightly tacky.
Expert Tips for Success
- Dry cherries completely: Pat with paper towels for at least 60–90 seconds and let air-dry 5 minutes to reduce moisture that causes chocolate to seize. For more cherry-focused treats, see a related idea like these pretzel Christmas treats.
- Use a thermometer: aim for 110–115°F when melting dark chocolate; if tempering, cool to 82°F then reheat to 88–90°F for a glossy snap. If you won’t temper, add 1 tsp neutral oil per cup of chips to improve flow.
- Work on a cold surface: a chilled baking sheet or silicone mat helps the chocolate set faster and reduces bloom.
- Equipment helps: use a small offset spatula to remove excess chocolate and a cooling rack over parchment to catch drips. If using a microwave, heat in 20–30 second bursts at 50% power and stir between bursts.
- Texture control: for crunchy bombs, press a pretzel half or toasted nut into the chocolate before it sets; for a minty finish, roll in crushed candy cane while chocolate is tacky.
How to Serve Christmas Cherry Bombs
- Party platter: arrange on a white or festive serving tray with fresh rosemary sprigs for a holiday look.
- Dessert board: pair with cookies, shortbreads, and bite-sized candies for a mix of textures and flavors.
- Gift jars: pack in cellophane bags or a mason jar with parchment layers and a ribbon for an easy edible gift.
- Hot drink topper: float one on the rim of hot chocolate or melt one into a mug for an extra cherry-chocolate flourish; for a complementary sweet-salty pairing try serving alongside homemade crockpot candy like this crockpot candy.
Storage and Reheating Guide
Refrigeration: store in a single layer in an airtight container lined with parchment. Keep chilled at 35–40°F for 4–5 days for best texture. Freezing: place in a single layer on a tray and freeze for 1 hour, then transfer to a freezer-safe container separated by parchment; freeze up to 2 months. Thawing: transfer frozen bombs to the refrigerator for 3–4 hours before serving to avoid condensation. Do not microwave — that will soften fillings and spoil the texture.
Recipe Variations
- Gluten-free: the basic chocolate-covered cherry is naturally gluten-free; avoid cross-contamination and use gluten-free toppings.
- Dairy-free / vegan: use dairy-free chocolate (cocoa butter based) and swap butter-based fillings for dairy-free cream cheese.
- Boozy version: dip cherries that have been macerated briefly in 1–2 tbsp of rum or kirsch (pat dry first) for an adult twist.
- Cookie-wrapped variant: wrap a maraschino cherry in small balls of refrigerated cookie dough and bake at 350°F for 10–12 minutes to make baked cherry bombs (watch baking times and test one batch first).
Nutritional Highlights
- Fruit plus chocolate: cherries provide small amounts of vitamin C and antioxidants, while dark chocolate offers flavonoids when used in moderation.
- Portion suggestion: count on 1–2 bombs per person as a sweet treat; each bomb typically ranges 70–120 kcal depending on chocolate and coating.
- Allergens: contains tree nuts if using nut coatings; check labels for dairy or soy in chocolate. Label and separate bowls when serving to guests with allergies.
Troubleshooting Common Issues
- Chocolate looks dull or has white streaks (bloom): likely from temperature swings or improper tempering; store at stable cool temperatures and if needed, re-melt and properly temper the chocolate.
- Chocolate won’t set: moisture on cherries or too much added oil can prevent setting; dry cherries thoroughly and limit oil to 1 tsp per cup of chocolate.
- Coating slips off: dip when chocolate is cool but still fluid; if toppings fall off, gently press them into the chocolate within 10–20 seconds of dipping.
Frequently Asked Questions
Q: Can I use fresh cherries instead of maraschino?
A: Fresh sweet cherries work, but they have higher water content. Pit and pat dry thoroughly, and consider chilling them before dipping to reduce moisture. Expect a shorter shelf life (store refrigerated and consume within 2 days).
Q: Do I need to temper the chocolate?
A: Tempering gives a glossy, snappy finish and better shelf stability. For casual home use, melting with a small amount of neutral oil or using compound chocolate is fine. If you want professional shine, temper: heat to ~115°F, cool to ~82°F, then reheat to 88–90°F for dark chocolate.
Q: How do I prevent chocolate from seizing when it touches the cherries?
A: Seizing happens when water contacts chocolate. Make sure cherries are bone-dry and avoid adding water to your melting bowl. If seized, gently add a teaspoon of vegetable oil and stir to smooth, but note texture may change.
Q: Can I make these ahead for a party?
A: Yes — refrigerate up to 5 days or freeze up to 2 months. Thaw slowly in the refrigerator to avoid condensation and maintain texture. Pack them in single layers with parchment for serving.
Conclusion
If you want a ready-made inspiration or a step-by-step version to compare, check a tested take on the idea at Christmas Cherry Bombs – Princess Pinky Girl.
Christmas Cherry Bombs
- Total Time: 50 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
Festive cherry-centered chocolate bites with a crunchy or minty coating, perfect for holiday gatherings.
Ingredients
- 24 maraschino cherries
- 2 cups chocolate chips (semi-sweet, milk, or white)
- 1/2 cup crushed peppermint
- 3/4 cup chopped toasted almonds
- Holiday sprinkles
Instructions
- Drain cherries well and pat them dry with paper towels.
- Melt chocolate in a double boiler or microwave, ensuring it reaches the right temperature (110–115°F for dark, 105–110°F for milk/white).
- Use toothpicks to dip each cherry in the melted chocolate, letting excess chocolate drip off.
- Place dipped cherries on parchment paper and chill for 20–30 minutes to set.
- Roll set chocolate-covered cherries in crushed peppermint, chopped almonds, or sprinkles while still slightly tacky.
Notes
Pat cherries dry thoroughly to prevent chocolate from seizing and ensure a shiny finish. Serve on a platter with fresh rosemary for a festive look.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American