Chocolate Covered Moonshine cherries and vanilla cream!


Chocolate covered Moonshine cherries with vanilla bean cream center!

Think that was a mouth full???

Wait until you have tried these AMAZINGLY delicious, easy to make, home made cordial cherries!

These are very simple to make… the bad thing is you want to eat them right away!!

The cherries have to set for TWO weeks at a minimum so that the vanilla cream will liquefy.

The picture above is from Day one. Of course I had to cut one open and try it!


{NOTE} If you choose to use regular maraschino cherries you will need to use the invertase if you want the cream to liquefy.


The day before, remove the amount of cherries you will need from the liquid and pat dry with a paper towel. Place in freezer overnight.

Mix the butter, corn syrup, cherry liquid, vanilla, and powdered sugar until you have a workable dough ball. You don’t want it sticky, but you don’t want it to be too hard it cracks. You can’t mess this up… just add more powdered sugar if it is too sticky.

Remove Cherries from freezer.

Take about a tablespoon of dough and roll into a ball. Flatten it in your palm. Place the cherry in the middle and wrap it up.

Finish the rest of these and freeze until firm. (I did mine overnight)

Melt chocolate in double boiler. Using two forks dip the cherries in the chocolate and set on wax paper. All to dry.

Inspect the cherries to see that all spots are covered with chocolate creating a seal so when the center liquefies it does not leak out. If not completely covered then re-dip.

Place in a tightly covered dish and allow to sit in a cool, dry place for a minimum of two weeks!

Enjoy!! (To be enjoyed responsibly) 🙂

**~*~* I will update the blog with pictures of the liquified center in two weeks*~*~**


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