MYO Liquid Center Chocolate Covered Cherries

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4 (80%) 25 vote[s]

Chocolate Covered cherries are a holiday favorite and they’re fairly easy to make at home as well. Here’s our favorite Rich Chocolate Covered Cherry recipe with a clear liquid center.

myo-liquid-center-chocolate-covered-cherries

The trick to these delicious confections is to allow them to ripen for about 2 weeks so the centers have time to completely liquefy, otherwise you’ll have more of a cream center consistency.

You’ll Need:
2 Tbs Butter, melted
2 Jars Maraschino Cherries drained & Juice Reserved
1 lb Confectioners Sugar
2 tsp. Almond Extract
1 Tbs. Maraschino Cherry Juice
1/3 of a Can Sweetened Condensed Milk
2 Tbs. Rum **Optional (If omitting rum, use maraschino cherry juice in it’s place)

Chocolate Dip:
1 – 12 oz pkg Nestle Toll House Semi-sweet chocolate chips
1 oz Unsweetened Bakers chocolate
3 Tbs. Crisco shortening

Mix butter, confectioners sugar,sweetened condensed milk, cherry juice, almond extract & rum to make a fondant filling, set aside.

myo-liquid-center-chocolate-covered-cherries

In a double boiler or chocolate melting pot, mix the chocolate chips, bakers chocolate and shortening until smooth. If using a double boiler, this should be done over low/med heat & the chocolate should be properly tempered. (Failure to do so will result in chocolate bloom).

myo-liquid-center-chocolate-covered-cherries

Add a small amount of chocolate to each mold, spreading to the top using a candy paintbrush. Allow it to harden for 3 minutes.

Add 1/2 tsp fondant filling to each chocolate cavity of the chocolate bon-bon mold. Press a maraschino cherry into the fondant.

myo-liquid-center-chocolate-covered-cherries

Spoon chocolate over the top, sealing each cherry. Place in the fridge until set, about 10 minutes.

myo-liquid-center-chocolate-covered-cherries

Unmold.

Place in very cool spot for 10-14 days to set. (They can be eaten right away, however, it will take approximately 2 weeks for the centers to completely liquefy to a clear liquid fluid.)

myo-liquid-center-chocolate-covered-cherries

If you’d like to prepare these cherries without a mold, you will need to find Stemmed Maraschino cherries. Roll out the fondant,cut into small squares, wrap the entire cherry. Dip in the chocolate as directed above. Let set until semi-firm, dip a second time. Let Cherries set 2 weeks to fully liquefy the centers.

myo-liquid-center-chocolate-covered-cherries

You can get the Cordial Molds Here.

You can download a Budget101 formatted version of this recipe here

myo-liquid-center-chocolate-covered-cherries

myo-liquid-center-chocolate-covered-cherries

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THIS POST MAY CONTAIN AFFILIATE LINKS. FULL DISCLOSURE HERE
About Liss 4003 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

29 Comments

  1. I’m not sure what you mean, the entire recipe is there. . . could you be more specific? What browser are you using? What’s your screen resolution?

    • I’m not sure what you mean, the entire recipe is there. . .

      could you be more specific? What browser are you using? What’s your screen resolution?

      Thanks for fixing it. I can read it now.

  2. Hi TX, sometimes if you are unable to see the full recipe, scroll to the bottom (just above the comment box) and slide the scroll bar to the right. This is an error we recently discovered between google ads & tables (which is how we format the recipes cleanly.) It only occurs in certain browsers and versions, so it’s difficult to pinpoint a fix at this time.

  3. hi ….. looks like a good recipe but i don’t know what it means to temper the chocolate. i also don’t know what it means to have it bloom.

    could you please comment on those things?
    thanks jac

    • Hi ….. Looks like a good recipe but I don’t know what it means to temper the chocolate. I also don’t know what it means to have it bloom.

      Could you please comment on those things?
      Thanks Jac

      This video will show you how to “temper” chocolate; it’s just a matter of melting it properly – Temper Chocolate – How to Temper Chocolate Video
      “Bloom” is the whitish color you sometimes see on chocolate – either it has been heated and hardened without proper tempering, it melted in your car and cooled down. Or it could be caused by excess moisture. I’ve seen it on chocolate that has been refrigerated.

      It’s safe to eat or use in a recipe. Hope this helps.

  4. my favorite and my 89 yr old mother’s also. I’ve ordered the molds from Amazon. I am a prime member so got free two day shipping.

    Cannot wait to try the recipe and send some to mom. We both love the clear liquid centers.

  5. when my daughter was in grammar school i made these for one of her teachers. he liked them so much i still had to make them all the way through high school.

  6. this looks so simple and delicious. i will be ordering the cordial maker trays soon and i can’t wait to try these.

  7. I am totally geeked about this recipe. I look forward each year at Christmas having Chocolate Covered Cherries. I especially like the liquid centered ones.

    I will be making these not only for me, but for gifts as well. Thanks so much, for your clear directions.

    Hugs, Stormie

  8. what??!? does this mean i’ll have to figure out how to be reasonable now that i have the powahhhhhhh to make em my self?

  9. OOh Engowah da elf has got da Powah, ooh EnGow-ahhh Da elf has got the pow-ah .. lol.. sorry had to sing it after that last comment. I expected to see she was from Maine with that Yankee looking accent (powaaaaaah). haha

  10. i made these using cherry pie filling, i would drop the cherry on wax paper on a cookie sheet and freez, then i would dip in melted chocolate chips. i used tooth picks to handle the cherries with, any way i put them back in freezer afterthey were dipped until they set, yummy

    • I made these using cherry pie filling, I would drop the cherry on wax paper on a cookie sheet and freez, then I would dip in melted chocolate chips. I used tooth picks to handle the cherries with, any way I put them back in freezer afterthey were dipped until they set, yummy

      i’d love to try this version. my boyfriend loves the pie filling in his cheesecake, and he loves cordial cherries, but i don’t have all the tools or ingredients to do the myo recipe for cheap. i may try your version.

  11. Hi at all,
    I’m from Germany and have a little problem with the recipe because of the quantities.

    How much is a T.?
    Is it a tablespoon or a teaspoon or something completely different?

    and the tsp.?

    how much is in a “can sweetened condensed milk”

    please can somebody help me?

    thanks!

    greetings gabi

    • Hi at all,
      I’m from Germany and have a little problem with the recipe because of the quantities.

      How much is a T.?
      Is it a tablespoon or a teaspoon or something completely different?

      and the tsp.?

      how much is in a “can sweetened condensed milk”

      please can somebody help me?

      thanks!

      greetings gabi

      gabi,
      a tbls or tablespoon is made of 3 tsp or 3 teaspoons. A tsp is approximately 5mL.
      I do not have a can of condensed milk at this time, so I can’t help with that part.
      Best of luck!

      Linda

    • Hi at all,
      I’m from Germany and have a little problem with the recipe because of the quantities.

      How much is a T.?
      Is it a TABLEspoon or a TEAspoon or something completely different?

      And the tsp.?

      How much is in a “Can Sweetened Condensed Milk”

      Please can somebody help me?

      a Capital T is always Tablespoon. It can also be abbreviated Tbs or Tbsp

      a Lowercase t is Always Teaspoon, which can also be abbreviate tsp or ts

      a can of sweetened condensed milk is 14 oz, but you can make your own if its not something that is available in your area:

      https://www.budget101.com/content.php/1531-MYO-Sweetened-Condensed-Milk

  12. So – don’t know how this recipe worked for everyone else, but I made these 2 weeks before Christmas, thinking they would be perfect at just the right time. The centres still haven’t liquefied. It’s too bad, because they are not cheap to make and I can’t buy store bought because of my family’s food allergies.

    • So – don’t know how this recipe worked for everyone else, but I made these 2 weeks before Christmas, thinking they would be perfect at just the right time. The centres still haven’t liquefied. It’s too bad, because they are not cheap to make and I can’t buy store bought because of my family’s food allergies.

      I’ve made these for the last 2 years and ours always turn completely liquid. What brand of powdered sugar did you use? I’ve heard that some brands don’t dissolve properly.

      You can tell if yours does by taking a tablespoon or so of the powdered sugar and adding 2 tsp of water. If it turns clear when you stir it, it will liquify. If it stays milky and fondant looking- it wont.

      Hope that helps

    • Question what do I do if I only want the liquid center, not the fondant filling, what would I have to change?

      These are Liquid Center, they take a couple weeks to cure.

      • These are Liquid Center, they take a couple weeks to cure.

        I’m looking for them to turn out like Cella cherries not the Queen Anne.

  13. How do you fill the bottoms? Do the sit for 14 days the you fill them. I know you unmold them 1st. I’m assuming you use the same type of chocolate as you do the molds.

    • How do you fill the bottoms? Do the sit for 14 days the you fill them. I know you unmold them 1st. I’m assuming you use the same type of chocolate as you do the molds.

      Spoon chocolate over the top, sealing each cherry. Place in the fridge until set, about 10 minutes.

      Unmold.

      Place in very cool spot for 10-14 days to set.

      (They can be eaten right away, however, it will take approximately 2 weeks for the centers to completely liquefy to a clear liquid fluid.)

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