Chocolate Cherry Cordials Recipe – Homemade with Liquid Center

Homemade Chocolate Cherry Cordials (with Real Liquid Center!)

If you’ve ever bitten into a chocolate-covered cherry and tasted that sweet, liquid center, you know just how magical these chocolate cherry cordials can be! They’re the first treat I reach for on any holiday dessert tray. Making them at home might seem a little old-fashioned, but trust me: with a little patience (and a secret ingredient called invertase), you can make the real deal—just like those fancy boxed cordials from the store.

Growing up, my family made these every December, rolling fondant by hand and watching the magic happen as the centers turned to syrup over a few weeks. There’s something extra special about giving a tin of homemade chocolate cherry cordials as a gift—they’re a true labor of love, and every bite is a burst of cherry-chocolate nostalgia.

Do you remember the first time you tried a cherry cordial? Was it a holiday treat at Grandma’s, or a sneaky bite from a Valentine’s Day box? I’d love to hear your cherry cordial memories in the comments!

Why You’ll Love This Chocolate Cherry Cordials Recipe

Liquid Center: Real, classic syrupy center—not a dry fondant!
Perfect for Holidays: Make-ahead treat for Christmas, Valentine’s, or gifting.
Showstopper Candy: Impressive, but absolutely doable at home.
Customizable: Use dark, milk, or white chocolate to suit your taste.

Fondant-wrapped maraschino cherries ready for dipping, on a silicone mat – step-by-step chocolate cherry cordials recipe

Ingredients

2 jars maraschino cherries with stems (drained)
4 tablespoons butter, softened
1 teaspoon cherry emulsion (or reserved cherry juice)
½ teaspoon almond emulsion
2 teaspoons invertase (for liquid center)
2 cups powdered sugar
12–16 oz melting chocolate (dark, milk, or white)

Step-by-Step Instructions for Chocolate Cherry Cordials

Prepare the Cherries:
Drain the maraschino cherries and pat dry thoroughly with paper towels. Excess moisture will make the centers runny!
Make the Fondant:
In a mixing bowl, cream butter, cherry emulsion, almond emulsion, and invertase until fluffy. Gradually beat in powdered sugar until a soft, not-too-sticky fondant forms.
Wrap the Cherries:
Dust hands with powdered sugar. Scoop a small ball of fondant, flatten it, and wrap each cherry completely (stem poking out). Place on a parchment or silicone-lined baking sheet.
Chill:
Refrigerate fondant-wrapped cherries for at least 2 hours (or overnight) to firm up.
Melt the Chocolate:
In a double boiler or microwave, melt chocolate until smooth. (Tip: Place your bowl of chocolate over hot water to keep it melted while dipping.)
Create Chocolate Base:
Dab a little chocolate on your mat/parchment and set each cherry on top, so the base is sealed. Let harden for 15 minutes.
Dip & Coat:
Dip each cherry completely in melted chocolate, letting excess drip off. Return to lined baking sheet. Optional: drizzle with extra chocolate for a pretty finish.
Let the Magic Happen:
Place finished cordials in an airtight container and let rest in a cool place for 4–8 weeks. This allows the invertase to turn the fondant into a luscious liquid center.

Rows of finished chocolate cherry cordials with shiny chocolate shells, cooling on a rack – classic liquid center cherry cordials

Tips for Success

Invertase: This enzyme makes the centers liquid. Find it at cake/candy supply shops or online (it’s essential for syrupy centers!).
Chocolate Dipping: Don’t let chocolate get too hot, and seal the base first to prevent leaks.
Decorate: Drizzle with white chocolate or sprinkles for a festive touch.

Serving & Gifting Ideas

Box up in pretty tins for a holiday gift.
Serve on a Christmas dessert tray with Homemade Fudge Brownies and Old Fashioned Peanut Butter Cookies.
Add a hand-written tag with the “ready by” date—cordials get better as they rest!

Storage

Room Temp: Store in a cool, dry spot in an airtight container.
Shelf Life: Best after 4–8 weeks; keeps for up to 2–3 months.

FAQ

Q: Can I skip the invertase?
A: You can make these without, but the centers will stay solid (still tasty, but not liquid).

Q: Can I use fresh cherries?
A: Maraschino cherries are best—they’re sweet, soft, and hold up well in candy.

Q: How do I keep the chocolate from cracking?
A: Make sure cherries are cold but not frozen, and seal the bottoms well before dipping.

Let’s Chat!

Have you ever tried making homemade cherry cordials?
Share your family traditions, candy-making tips, or gift ideas below! And if you enjoyed this chocolate cherry cordials recipe, pin it or share with friends on Facebook.