Ingredients:
Cherry Bombs for Christmas
One jar of half-dozen maraschino cherries (with stems still attached)
Using white candy melts or 1 cup of white chocolate chips
one-third cup of peppermint candy, crushed
PREPARATION:
Get Cherries Ready: After draining, use paper towels to massage the maraschino cherry dry. If you want your cherries covered in chocolate, make sure they’re dry.
Dissolve the white chocolate: While stirring occasionally, melt the white chocolate in a microwave-safe dish in 15- to 20-second bursts, or until completely melted and smooth. White chocolate may burn easily, so be careful not to cook it for too long.
Let the Cherries Soak: Dip each cherry, stem-side down, into the melted white chocolate until it covers three quarters of the cherry.
Peppermint Crunch should be added: To ensure that the crushed peppermint candies adhere to the white chocolate, quickly dip or sprinkle the cherry coated in chocolate into the mixture.
Assemble the Cherry Bombs by setting each dipped cherry on a parchment or wax-lined baking sheet.
Put in the fridge: Once the chocolate has set, chill the cherry bombs for ten to fifteen minutes.
Get it and enjoy it! Spread them over a colorful platter and savor the seasonal tastes!
Changes and Hints
Play around with various coatings to give these Christmas Cherry Bombs a unique spin! To make them taste more decadent, try using milk or dark chocolate instead of white. To make them seem more polished, sprinkle contrasting chocolate on top of each other. To change up the toppers for the chocolate-dipped cherries, use crushed pistachios, coconut flakes, or festive sprinkles. Prior to dipping, add a few drops of peppermint essence to the warmed chocolate for an additional peppermint kick if you choose. Make sure the cherries are completely dried before adding the chocolate so it sticks evenly and doesn’t clump. These sweets are the ideal combination of crunchy, sweet, and festive flavors; serve them cold to maintain their firmness.
