Christmas Cherry Peppermint Bombs (Print-Friendly Version)
Soaked maraschino cherries dipped in white chocolate and candy cane for a delightful festive treat.
# Ingredients You'll Need:
→ Cherries and Spirits
01 -
285 grams maraschino cherries with stems (approx. 10 ounces)
02 -
60 millilitres peppermint schnapps (1/4 cup)
→ Coating
03 -
140 grams white chocolate melting discs (approx. 5 ounces)
04 -
30 grams peppermint candies, finely crushed (1/4 cup, from 10–12 pieces)
# How to Make It:
01 -
Remove the lid from the maraschino cherries jar, reserving the lid, and pour out 60 millilitres of juice. Keep the cherries in the jar.
02 -
Pour peppermint schnapps into the jar over the cherries. Replace the lid and refrigerate for at least 1 hour or up to overnight for stronger flavour infusion.
03 -
Remove the infused cherries from the jar, place them on a paper towel-lined plate, and pat thoroughly dry to remove excess moisture.
04 -
Line a rimmed baking tray with parchment paper and set aside.
05 -
In a microwave-safe bowl, heat white chocolate melting discs at 50% power for 30 seconds to 1 minute, stirring well between intervals, then continue heating in 15–30 second bursts until fully melted and smooth.
06 -
Holding a dry cherry by the stem, dip it into melted white chocolate, coating approximately three-quarters of the cherry.
07 -
Immediately dip the white chocolate–coated cherry bottom into the crushed peppermint candies. Place on the prepared tray with the stem facing upward. Repeat with remaining cherries.
08 -
Refrigerate the tray of coated cherries for 30 minutes to allow the chocolate to set before serving.
# Extra Information:
01 -
Choose plump, high-quality maraschino cherries for optimal results.
02 -
Ensure the cherries are completely dry before dipping to prevent the chocolate from seizing.
03 -
If peppermint candy begins to clump, break it apart before continuing to coat the cherries.