Chocolate-Covered Cherries

Name: Chocolate-Covered Cherries
Yield: 30 chocolate-covered cherries
Cuisine: American
Ingredients: 8 ounces semisweet baking chocolate; 30 bing cherries, with stems

By Laura Cunningham

Published August 10, 1991

Total Time: 1 hour 10 minutes
Rating: 4(13)
Comments: Read comments

Here is a recipe that came to The Times from the kitchen of Laura Cunningham, the novelist and memoir writer. It calls for but two ingredients and 10 minutes of your time, and results in a delicious, romantic and extremely simple grace note to any meal. Be forewarned: the cherries aren’t pitted. It’s like a metaphor -- for dating certainly, and maybe for life.

Featured in: FOOD; Uncle Food

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Ingredients

Yield:Thirty chocolate-covered cherries

8 ounces semisweet baking chocolate
30 bing cherries, with stems

Ingredient Substitution Guide

Preparation

Step 1
Melt the chocolate over hot water in a double boiler. Remove from heat. Holding the cherries by their stems, dip each into the melted chocolate, twirling to coat. Place on a tray covered with aluminum foil and refrigerate for at least 1 hour.

Tip

As Len said, "A certain number of cherries may be eaten prior to dipping, and it is even permissible to gobble a couple with still-warm chocolate before setting the cherries into the refrigerator for 'a serious dessert.' "