Cherry Bombs Chocolate Filled
There's something magical about biting into a Cherry Bombs Chocolate Filled-a burst of sweet maraschino cherry wrapped in a rich chocolate shell, with a creamy almond-infused center that melts in your mouth. Home cooks love these for holiday cookie swaps, winter potlucks, or as a decadent treat during January's cozy nights. The contrast of tart cherries, smooth cream cheese, and deep chocolate makes every bite irresistible. These are the kind of treats that bring smiles and seconds.
What Makes This Recipe Special
- The hidden almond extract in the cream cheese filling adds a sophisticated depth that elevates cherry flavor beyond the usual maraschino taste.
- Using both dark chocolate chips and coconut oil in the coating ensures a glossy finish and a snappy snap without bitterness.
- The dough is sturdy enough to encase whole cherries without cracking, thanks to cocoa powder and butter creating a malleable, chocolatey shell.
- Chilling the dough balls before filling prevents the cream cheese from bleeding into the chocolate during dipping-keeping the layers distinct.
Ingredients
1 cupall-purpose flour
1/2 cupunsweetened cocoa powder
1/2 cuppowdered sugar
1/2 cupunsalted butter, softened
1 teaspoonvanilla extract
1 pinchsalt
1 cupmaraschino cherries, drained
1/2 cupcream cheese, softened
1/4 cuppowdered sugar
1 teaspoonalmond extract
1 cupdark chocolate chips
1 tablespooncoconut oil (optional, for smoothness)
Nutrition
430 caloriesCalories
Per serving · Values are estimates
Instructions
1
Mix all-purpose flour, cocoa powder, powdered sugar, soft butter, vanilla extract, and salt in a big bowl. Stir until you get a smooth dough that sticks together well. If it feels too dry, just add a teaspoon of milk to make it softer.
2
Grab about a tablespoon of dough and press it flat like a tiny pancake. Pop a maraschino cherry right in the middle, then fold the dough around it so the cherry's totally covered. Roll it between your hands to make a nice ball and set it aside.
3
In another bowl, mix the soft cream cheese, powdered sugar, and almond extract together. Keep stirring until it's nice and smooth. Give it a taste and throw in more powdered sugar if you want it sweeter.
4
Push your finger gently into the top of each dough ball to make a little dent. Spoon a bit of the cream cheese mix into each hole you've made.
5
Put all your filled dough balls on a baking sheet lined with parchment paper. Stick them in the fridge for half an hour so they'll stay firm and keep their round shape.
6
While the balls are cooling, melt your chocolate chips in the microwave. Do it in short bursts and stir between each one until the chocolate's completely melted. If you want it extra smooth, stir in some coconut oil.
7
Take each cold ball and dunk it in the melted chocolate. Lift it out with a fork so extra chocolate can drip off. Put it back on the parchment paper when you're done.
8
If you're feeling fancy, sprinkle some colorful decorations on top before the chocolate hardens to make your treats look more fun and festive.
9
Let your chocolate-covered treats sit out at room temp or put them back in the fridge until the chocolate gets hard, about 30 minutes should do it.
10
Once the chocolate coating is firm, move your Cherry Bombs to a nice plate for serving. Any leftovers can go in a sealed container in the fridge and they'll stay good for a week.
Essential Tips
Chill the dough well
After forming the dough balls, chill them for the full 30 minutes. This prevents the butter from softening too quickly when you add the cream cheese filling, which could cause the dough to tear or stick to your fingers.
Use high-quality cherries
Drain the maraschino cherries thoroughly and pat them dry with a paper towel before wrapping. Excess liquid will weaken the dough and make it harder to seal, leading to filling leaks during baking or dipping.
Microwave chocolate in stages
Melt the dark chocolate chips in 20-second bursts, stirring between each, to avoid scorching. Overheated chocolate can seize and become grainy, ruining the glossy coating you're aiming for.
Dip while chocolate is warm
The chocolate should be just melted-not hot-so it doesn't melt the cream cheese filling when it touches. Aim for a temperature where it coats the back of a spoon but isn't steaming.
Add toppings before it sets
Sprinkle crushed candy canes, crushed nuts, or colored sugar immediately after dipping, while the chocolate is still wet. Once it starts to harden, toppings won't stick evenly.
Smart Swaps & Variations
White Chocolate Coating
Swap dark chocolate chips for white chocolate chips and add a pinch of almond extract to the melted chocolate for a delicate, nutty-sweet variation.
Vegan Cherry Bombs
Use vegan butter and cream cheese alternatives, and replace maraschino cherries with candied tart cherries soaked in cherry syrup for a rich, boozy twist.
Spiced Chocolate Shell
Add 1/4 teaspoon ground cinnamon and a pinch of cayenne to the melted chocolate for a subtle warmth that complements the cherry's sweetness.
Mini Cherry Bombs
Use half a maraschino cherry per dough ball and roll smaller dough portions to create bite-sized treats perfect for holiday parties.
Boozy Cherry Filling
Infuse the cream cheese filling with 1 teaspoon of cherry brandy or rum extract for an adult-friendly version that pairs beautifully with holiday drinks.
What to Serve With This
- Warm spiced cider or hot chocolate, for a cozy winter pairing that enhances the cherry-chocolate combo.
- Vanilla ice cream or whipped cream, to balance the tart cherries and rich chocolate with cool creaminess.
- A dusting of powdered sugar on a festive platter during holiday gatherings, adding an elegant touch.
- Mulled wine or dark chocolate liqueurs, for an elevated dessert experience at dinner parties.
Storage & Reheating
Storage
Store Cherry Bombs in an airtight container in the fridge for up to 1 week. Keep them separated by parchment paper to prevent sticking and preserve their shape.
Reheating
To restore the chocolate's shine and snap, let the treats sit at room temperature for 10-15 minutes before serving. Avoid microwaving, as it can melt the filling and soften the coating.
Expert Chef Tips
- For a professional finish, temper the dark chocolate by heating it to 115°F (46°C), then cooling to 80°F (27°C), and reheating to 88°F (31°C) before dipping. This creates a stable, glossy shell that resists melting.
- Use a small offset spatula to scrape excess chocolate from the bottom of each Cherry Bomb after dipping, ensuring a clean, even coating and preventing chocolate pooling on the plate.
- If the dough cracks while shaping, knead in 1 teaspoon of warm water to restore pliability-this works better than extra flour, which can dry out the dough and make it brittle.
Equipment You’ll Need
- Medium mixing bowls (2)
- Hand mixer or stand mixer with paddle attachment
- Baking sheet lined with parchment paper
- Small offset spatula or butter knife
- Fork for dipping chocolate
- Microwave-safe bowl for melting chocolate
Nutritional Benefits
- Each Cherry Bomb contains about 430 calories, primarily from healthy fats in butter and dark chocolate, which provide satiety and slow energy release.
- Dark chocolate chips contribute antioxidants like flavonoids, which support heart health and may improve mood.
- The almond extract adds flavor without extra calories, and almonds (if used as a topping) provide vitamin E and heart-healthy monounsaturated fats.
- While high in sugar, the tart cherries offer some vitamin C and beneficial plant compounds, balancing the treat's indulgent profile.
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Frequently Asked Questions
Can I use fresh or frozen cherries instead of maraschino cherries?
Fresh or frozen cherries will need to be pitted, dried thoroughly, and then candied or soaked in simple syrup to mimic the sweetness and texture of maraschino cherries. Maraschino cherries are ideal for their uniform size, moisture content, and classic flavor.
Why is my chocolate coating dull or streaky?
Dull or streaky chocolate usually means it wasn't tempered properly or was overheated. Overstirring or adding cold ingredients can also cause streaks. Ensure the chocolate is melted gently and kept at the right temperature during dipping.
How can I make these ahead of time?
You can prepare the dough balls and refrigerate them for up to 2 days before filling and baking. Or, fill and chill the dough balls for 1 day before dipping. Once dipped, store them in the fridge for up to 1 week.
Can I freeze these Cherry Bombs?
Yes! Freeze the dipped Cherry Bombs on a parchment-lined tray for 1 hour to set, then transfer to a sealed container for up to 3 months. Thaw in the fridge overnight before serving to preserve texture.
What's the best way to dip them evenly?
Use a fork to lower each dough ball into the melted chocolate, then gently lift and tap the fork against the bowl's edge to remove excess. Swirl the ball in the chocolate for even coverage before placing it on parchment.
Why does my cream cheese filling leak?
Leaking filling usually means the cherries weren't dried well or the dough wasn't chilled long enough. Excess moisture weakens the dough, and warm dough can't hold the cherry properly. Ensure both are thoroughly dried and chilled.
Can I make these gluten-free?
Yes, replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure all ingredients, including chocolate chips and extracts, are certified gluten-free to avoid cross-contamination.
How do I fix a cracked dough ball?
If the dough cracks while shaping, knead in a tiny bit of softened butter or warm water to restore pliability. Avoid overworking the dough, as this can make it tough and prone to cracking.
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