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

Chocolate Cherry Cordials Recipe – Homemade with Liquid Center

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Ingredients
  

  • - 2 jars maraschino cherries with stems drained
  • - 4 tbsp butter softened
  • - 1 tsp cherry emulsion or cherry juice
  • - ½ tsp almond emulsion
  • - 2 tsp invertase
  • - 2 cups powdered sugar
  • - 12–16 oz melting chocolate

Instructions
 

  • Drain cherries and pat dry.
  • Cream butter, cherry & almond emulsion, and invertase. Gradually beat in powdered sugar to make a soft fondant.
  • Wrap fondant around each cherry. Chill until firm.
  • Melt chocolate. Dab chocolate onto parchment for bases; set each cherry on top. Let harden.
  • Dip each cherry in chocolate, then set back on sheet.
  • Store in airtight container for 4–8 weeks for liquid centers.

Notes

- Invertase is essential for syrupy centers!
- Store in a cool, dry spot for best results.