Chocolate-Covered Cherries

By Laura Cunningham

Published August 10, 1991

Total Time
1 hour 10 minutes
Rating
4(14)
Comments
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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
Nutritional analysis per serving

3 grams carbs; 54 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 1 gram fiber; 2 milligrams sodium; 1 gram protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.' "

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Ratings

4 out of 5
14 user ratings
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Comments

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Gab01

These are a DELIGHT - something to note, if you eat something like 20-30+ cherries, you may have tummy troubles. They are a high FODMAP food. This did not stop me. I have no regrets. They are so pop-able. I added a little coconut oil to make the chocolate go a little farther. Roughly 40 of them made it to the fridge.

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