These chocolate covered cherries are delicious. I plan on making them with milk chocolate or white chocolate for my boys on Valentine’s Day.

  • Yield: depends on your candy mold
  • Difficulty: Medium
  • Total: 40-50 minutes 
  • Active: 10-20 minutes

Ingredients (7)

  • 1 (10) ounce package frozen cherries
  • ½ cup agave nectar
  • 1 tablespoon vanilla extract
  • ⅛ teaspoon almond extract
  • 1 tablespoon arrowroot powder
  • 1 tablespoon water
  • 1 cup dark chocolate 73%


  1. In a medium saucepan heat cherries, agave, vanilla and almond extract to a simmer
  2. Combine arrowroot and 1 tablespoon water in a small bowl to form a paste
  3. Raise heat a bit and stir the arrowroot paste into the cherry mixture with a wooden spoon (or any large spoon)
  4. Stir for about 1 minute until mixture thickens, scraping bottom of the pan with spoon, to evenly distribute the arrowroot, which can tend to settle on the bottom of the pan
  5. Remove cherry mixture from heat and set aside
  6. Melt chocolate in a small saucepan over very low heat
  7. Spoon scant 1 teaspoon of the melted chocolate into each of the candy molds
  8. Spoon one cherry (with some of the sauce) on top of the chocolate
  9. Cover with another scant teaspoon of chocolate
  10. Place in refrigerator to set, about 20-30 minutes
  11. Remove from refrigerator, pop candy out of molds
  12. Serve