Chocolate Cherry Creams
Indulge in the decadence of homemade Chocolate Cherry Creams, where rich, velvety dark chocolate meets a luscious cherry-infused cream filling. These elegant treats are perfect for gifting, entertaining, or simply satisfying your sweet tooth with a bit of luxury. Featuring a creamy blend of heavy cream, powdered sugar, cherry syrup, and a hint of vanilla, each candy encases a whole pitted cherry for a delightful burst of fruitiness. The process is made simple with silicone molds, and the result is a gorgeous, glossy confection that’s as impressive as it is delicious. Perfectly chilled and bite-sized, these chocolate delights are a must-try for fans of cherry desserts and easy homemade candy recipes.
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Recipe Information
Ingredients
- 200 grams Dark chocolate (70% cocoa or higher)
- 50 grams Unsalted butter
- 100 ml Heavy cream
- 50 grams Powdered sugar
- 2 tablespoons Cherry syrup or juice
- 1 teaspoon Vanilla extract
- 12 Pitted cherries (fresh or canned)
Instructions
1. Prepare a baking sheet by lining it with parchment paper. Ensure you have space in your fridge to chill the tray.
2. In a microwave-safe bowl or double boiler, melt the dark chocolate and unsalted butter together until smooth. Stir well to ensure the mixture is fully combined.
3. Spoon about a tablespoon of melted chocolate into each of 12 small silicone molds or cupcake liners, tilting to coat the sides evenly. Reserve the remaining chocolate for sealing. Refrigerate the molds for 10 minutes or until the chocolate is firm.
4. While the chocolate shells set, make the cherry cream filling. In a small bowl, whisk heavy cream, powdered sugar, cherry syrup, and vanilla extract until smooth and slightly thickened.
5. Place one pitted cherry into each chocolate shell, then spoon the cherry cream filling over the cherries, leaving a small gap at the top for sealing.
6. Reheat the reserved chocolate if necessary to make it pourable. Spoon or pipe the melted chocolate over the cream filling to seal each candy. Smooth the tops with a spatula if needed.
7. Refrigerate the filled molds for at least 30 minutes or until fully set.
8. Once set, gently remove the chocolate cherry creams from the molds. Store in an airtight container in the fridge for up to 1 week. Serve chilled and enjoy!
Nutrition Facts
Calories |
271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 11 mg | 0% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 27.7 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 390 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
