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a pile of chocolate covered cherries on a plate with a bite taken out of one so you can see the Nutella and cherry in the center. A white bowl with fresh cherries behind the plate.

Best Chocolate Covered Cherries Recipe

Krista Stechman
Sweet maraschino cherries covered in Nutella then coated with dark chocolate and topped with flaky sea salt. The most delicious decadent sweet and salty combo that is so easy to make! Great for gifts, parties and holidays!
5 from 1 vote
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Prep Time 25 minutes
Chilling time 1 hour
Total Time 1 hour 25 minutes
Course dessert
Cuisine american
Servings 16 people
Calories 236 kcal

Equipment

Ingredients
  

Chocolate Covered Cherries

  • 15 oz Nutella
  • 16 maraschino cherries I like Collins brand
  • 8 oz dark chocolate if using chocolate bar cut into small pieces
  • ¼ teaspoon flaky sea salt

Instructions
 

Making the Chocolate Covered Cherries

  • Drain the cherries, remove any stems then let them dry on a paper towel lined plate for 2 minutes. Gently pat the tops and sides of the cherries to dry any remaining juice
  • Add a heaping teaspoon of Nutella 16 different silicone molds and spread around slightly
  • Add 1 cherry into each mold then press down slightly
  • Spoon a little more Nutella over the top to cover the cherry completely. Smooth it around so that it covers the sides as well. The molds can be filled to the top or just under
  • Freeze the cherries for 1 hour
  • Melt the chocolate in a CLEAN AND DRY bowl at 30 second increments in the microwave, stirring between each increment until chocolate is smooth. It should only take 3-4 increments
  • Pop the cherries out of the molds and place them in the melted chocolate one at a time. Use a fork or spoon to coat it in chocolate then use the fork to remove the chocolate covered cherry from the bowl
  • Tap the fork on the side of the bowl multiple times to drain the excess chocolate then wipe the bottom of the fork along the edge of the bowl to remove any extra chocolate from the bottom
  • Place the cherries on a parchment lined sheet tray, sprinkle them with flaky sea salt then refrigerate them for 30 minutes. Serve and enjoy!

Notes

  • Drain the cherries well then dry them. I let them drain for a few minutes then set them on a paper towel lined plate. Gently press paper towels over the tops and sides of the cherries as well. No need to smash them.
  • After you take the Nutella molds out of the freezer, work quickly. If you feel like you are going at a slower pace then just leave them in the freezer and take them out a few at a time.
  • Double stuff them with 2 cherries if you love cherries!
  • The best way to coat these dark chocolate cherries with the melted chocolate is to use a fork. It makes it easy to lift them out of the bowl.
  • Tap the fork on the side of the bowl multiple times when lifting the cherries out. That will help get the excess chocolate off. Then slide the bottom of the fork on the edge of the bowl before setting the chocolate covered cherries on the parchment lined sheet tray.
  • MAKE SURE THE BOWL IS CLEAN AND DRY BEFORE MELTING THE DARK CHOCOLATE. Any little speck of water will make the chocolate seize up.

Nutrition

Calories: 236kcalCarbohydrates: 25gProtein: 3gFat: 14gSaturated Fat: 11gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 0.4mgSodium: 50mgPotassium: 211mgFiber: 3gSugar: 20gVitamin A: 9IUCalcium: 42mgIron: 3mg
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