We're poppin' cherries, yo! Chocolate-Dipped Champagne Cherries. Perfect for warm weather entertaining on the fly, managing miserable Mondays (good morning!), or for a little boudoir time flanked in fine linens with a manservant on hand to pop them into your eager lips. Whatever the scenario, these drunken little gems dipped in chocolate may very well awaken your inner Isis or Cleopatra.
Sadly, my inner goddess has been asleep, a coma I suspect, for some time. Her curls are dull and matted, her eyelash-less lids are swollen, her under-eyes are dark and sunken, she is simultaneously puffy and gaunt and her diva stance is anything but, these days. Nothing a little spa time, or an extended vacation won't fix, I suppose.
This year I didn't get around to picking cherries or strawberries, but I'm hoping to get in on the raspberry and blueberry action. We're just past the peak of local cherry season, so we have started to pit and freeze some of our fresh haul for the off-season. I am not a fan of baked/cooked fruits, but I love a smoothie or ice cream packed with frozen cherries. I am also thinking of dehydrating a few to make some more cherry powder for baking. I love using powdered fruit to colour and flavour baked goods, especially macarons. YUM!
While we are still in the hot, humid, oven-free phase of summer, enjoying the local bounty just as they are is most definitely the way to go. Can you think of an easier dessert? Wash, pit, dip, decorate and enjoy!
Ingredients
- 1 cup champagne or other alcoholic beverage of your choice
- 2 dozen fresh cherries pitted, stem intact
- 1 cup pre-crystallized dark chocolate milk or white works
- sprinkles praline, jimmies to decorate
Instructions
- Pit cherries and leave stems intact.
- Add to bowl of champagne and allow to soak for 30 minutes.
- Remove from champagne and place on a rack to allow excess fluids to drip off.
- Dip cherries into chocolate and set aside to dry on a sheet of parchment paper.
- If adding sprinkles etc. dip immediately after coating with chocolate.
- Allow chocolate to set.
- Enjoy!
Deb|EastofEdenCooking says
Gorgeous! Just stunning! You have taken cherries to another level of greatness, a wonderful [post Jacquee!
I Sugar Coat It! says
Awww, I blush!! LOL. They are simple, but were the topic of conversation with guests.
Kathleen @ Yummy Crumble says
These are adorable! I love them. The sprinkles are the perfect touch 🙂
I Sugar Coat It! says
Oh, but the hazelnut praline ones were so GOOD!! Thanks!!
Oana says
I would have never thought about removing the pit, but leaving the stems. They look so natural, so elegant and with added champagne, I bet they taste heavenly!
I Sugar Coat It! says
That was a tricky undertaking - removing the pit, while preserving the stem...phew! 🙂
Ana Fernandez says
Yum!! Love the flavor combination, I want to make them and use them an cupcake decorations!! Oh and your pictures are GREAT!
I Sugar Coat It! says
They look marvelous on cupcakes! Would love to see yours when you do!
Thalia @ butter and brioche says
I didn't think chocolate dipped cherries could get any more decadent or delicious and then you went added champagne! My favourite!
I Sugar Coat It! says
They were quite the hit!! Glad you like.
Paula says
A sweet delectable treat for sure and I hope that your little vacation helps to cure all your current woes. Enjoy!
I Sugar Coat It! says
Trying to make the best of the summer, regardless! xx
Sam @ SugarSpunRun says
Um, yes please! What a creative, classy idea, I'll take them all! 😉
I Sugar Coat It! says
Thanks! Come on over - i'll have to make them a staple while still in season.
Kelly - Life Made Sweeter says
These are so so pretty and adorable! I can't get enough of cherries during the summer and love this no-bake idea!
I Sugar Coat It! says
No-bake and cherries all the way!! 😉