White Chocolate Cherry Hearts are a new way to enjoy chocolate-dipped cherries! Maraschino cherries are embedded in beautiful white chocolate hearts in this fast and easy Valentine's Day recipe.
For the best taste, I recommend using the best white chocolate you can find. I prefer buying good-quality white chocolate bars (Lindt is a personal favorite) and chopping them up to use in this recipe. That can get pricey, however, so if you'd like, you can also use white chocolate chips or white candy coating. If you're more of a dark chocolate person, feel free to swap that in instead! You will need small heart-shaped candy molds.
- 36 maraschino cherries (with stems)
- 12 oz white chocolate (chopped, or white chocolate chips, or white candy coating)
1. Drain the cherries from their liquid and pat them dry between layers of paper towels. If you have the time, let them sit for an hour on a wire rack to make sure all the moisture on the outside is gone. If you don't have time, just make sure that you do a thorough job of drying them off. Any moisture that remains on the outside of the cherries might mix in with the chocolate and cause problems when it's time for the chocolate to set.
2. Place the white chocolate or white candy coating in a microwave-safe bowl, and microwave in 30-second increments, stirring after every 30 seconds.
3. Once melted and smooth, use a small spoon to scoop the chocolate into the cavities of the heart-shaped candy molds, filling about 5 at a time. Work in batches so the chocolate doesn't start to set before you top it with a heart. My hearts were a little over 1-inch long, and they used about .3 oz each of white chocolate. Yours might vary depending on the size of your molds. Tap the molds against the top of the counter to even out the chocolate and remove any air bubbles.
4. Hold a cherry by the stem and press it down into the top of a white chocolate heart. Embed the cherry in the chocolate, but it's not necessary to press it all the way down to the very bottom. Repeat the process, doing about 5 hearts at a time, until all of the ingredients are used up.
5. Refrigerate the molds to set the chocolate, for at least 25 minutes.
6. Once set, pop the candies out of the molds. Serve immediately, or store in an airtight container at room temperature for several weeks.
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