Description: These delightful Boozy Cherry Bombs are a simple yet sophisticated treat, perfect for parties, holidays, or a fun adult dessert. Plump maraschino cherries are infused with vanilla vodka, enrobed in creamy white chocolate, and finished with a sparkling blue sanding sugar. The result is a burst of flavor and a visually stunning confection that is sure to impress.
Ingredients:
- 1 (10 ounce) jar of maraschino cherries with stems
- ¼ cup Absolut Vanilia Vodka (or other vanilla-flavored vodka)
- 5 ounces white chocolate melting discs (high-quality for best flavor and melting)
- ¼ cup blue sanding sugar (for a festive touch)
Preparation:
Step 1: Preparing the Cherries: Carefully remove the lid from the jar of maraschino cherries, being sure to save it. Gently drain approximately 1/3 cup of the cherry juice from the jar. The goal is to create enough space for the vodka without overflowing. Retaining some juice helps maintain moisture and contributes to the infused flavor.
Step 2: Infusing with Vodka: Pour ¼ cup of Absolut Vanilia vodka (or your preferred vanilla vodka) into the jar with the maraschino cherries. Ensure the vodka is evenly distributed.
Step 3: Marinating the Cherries: Replace the lid securely on the jar of cherries and gently invert the jar a few times to ensure all the cherries are submerged in the vodka-infused juice. Place the jar in the refrigerator for a minimum of one hour, or preferably overnight. The longer the cherries soak, the more intense the vodka flavor will be. For a milder flavor, one hour is sufficient; for a pronounced boozy kick, let them soak overnight.
Step 4: Drying the Cherries: After the soaking period, carefully remove the maraschino cherries from the jar, one by one. The cherries will be plump and saturated with the infused juice.
Step 5: Patting Dry: Place the removed cherries onto a plate lined with several layers of paper towels. Gently pat the cherries dry with additional paper towels, ensuring they are thoroughly dried. This step is crucial for the white chocolate to adhere properly and prevent a messy, runny coating. Take your time to ensure each cherry is as dry as possible.
Instructions:
- Melting the White Chocolate: In a heat-safe bowl (glass or metal), melt the white chocolate melting discs using a double boiler method or in the microwave. For the double boiler, place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Stir constantly until the chocolate is completely melted and smooth. For the microwave, heat in 30-second intervals, stirring in between, until melted and smooth. Be careful not to overheat the chocolate, as it can seize up.
- Dipping the Cherries: Hold a thoroughly dried maraschino cherry by its stem. Dip it into the melted white chocolate, covering approximately three-quarters of the cherry. Rotate the cherry to ensure even coating. Allow excess chocolate to drip off.
- Adding the Sanding Sugar: Immediately after dipping in the chocolate, dip the bottom of the white chocolate-coated cherry into the blue sanding sugar. Gently press the cherry into the sugar to ensure it adheres well. The sanding sugar adds a delightful sparkle and textural contrast.
- Setting the Cherry Bombs: Place the dipped cherry bomb onto a rimmed baking sheet or tray lined with parchment paper. Make sure the stem is pointing upwards to prevent the chocolate from pooling at the base. Repeat the dipping and sugaring process with all the remaining stemmed maraschino cherries.
- Chilling the Cherry Bombs: Once all the cherry bombs are dipped and sugared, place the tray in the refrigerator for at least 30 minutes to allow the white chocolate to set completely. This will prevent the chocolate from melting easily at room temperature.
Why you will love this recipe
This recipe is incredibly easy to make and requires minimal ingredients. It’s a perfect no-bake treat that is both visually appealing and delicious. The combination of the sweet cherry, vanilla vodka, creamy white chocolate, and crunchy sanding sugar is a delightful explosion of flavors and textures. The boozy aspect makes it a fun and sophisticated adult dessert, while the vibrant colors make it perfect for parties and celebrations. Plus, it’s a great make-ahead treat, allowing you to prepare it in advance and impress your guests. The flexibility to adjust the soaking time for the vodka allows for customization based on preference, making it a recipe that caters to individual tastes.
COOKING Rating: Easy
Serving Suggestions:
- Serve these Boozy Cherry Bombs chilled as a dessert at your next party or gathering.
- Add them to a dessert platter alongside other sweet treats.
- Package them in small gift boxes or bags as a thoughtful homemade gift.
- Pair them with a glass of champagne or a dessert wine for an elegant touch.
- Use them as a unique topping for ice cream or yogurt.
Tips:
- Use high-quality white chocolate for the best flavor and melting consistency.
- Ensure the cherries are thoroughly dried before dipping to help the chocolate adhere properly.
- Don’t overheat the white chocolate, as it can seize up and become difficult to work with.
- For a different flavor profile, experiment with different types of vodka, such as cherry, raspberry, or citrus.
- You can also use different colored sanding sugars for a festive look, such as red and green for Christmas or pink for Valentine’s Day.
- Store the cherry bombs in an airtight container in the refrigerator to prevent the chocolate from melting.
Prep Time: 20 minutes (excluding soaking time) Cook Time: 5 minutes (melting chocolate) Total Time: 25 minutes + chilling time (30 minutes or more) + Soaking Time (1 hour or overnight)
Nutritional Information:
(Note: Nutritional information is approximate and can vary based on specific ingredients used.)
- Calories: Approximately 80-100 per cherry bomb
- Protein: Less than 1 gram
- Sodium: Varies depending on the brand of maraschino cherries, approximately 10-20mg per cherry bomb
Conclusion:
Boozy Cherry Bombs are a delightful and easy-to-make treat that is perfect for any occasion. The combination of sweet cherry, vanilla vodka, creamy white chocolate, and sparkling sanding sugar makes for a truly unforgettable flavor experience. With simple ingredients and minimal effort, you can create a sophisticated and impressive dessert that will wow your guests. So, gather your ingredients, get creative, and enjoy these delicious Boozy Cherry Bombs!
Questions and Answers About This Recipe:
Q1: Can I use regular vodka instead of vanilla vodka?
A: Yes, you can definitely use regular vodka if you don’t have vanilla vodka on hand. However, the vanilla vodka adds a subtle sweetness and aromatic note that complements the cherry and white chocolate beautifully. If using regular vodka, consider adding a few drops of vanilla extract to the vodka while the cherries are soaking to mimic the vanilla flavor.
Q2: How long can I store these cherry bombs, and how should I store them?
A: Boozy Cherry Bombs are best enjoyed within 3-5 days. Store them in an airtight container in the refrigerator. This will prevent the white chocolate from melting or becoming sticky. Storing them properly will also help maintain their flavor and texture.
Q3: Can I use a different type of chocolate, such as milk chocolate or dark chocolate?
A: Absolutely! While white chocolate is a classic pairing with cherries, you can certainly experiment with milk chocolate or dark chocolate to create different flavor profiles. Milk chocolate will add a richer sweetness, while dark chocolate will provide a more intense, bittersweet contrast to the sweet cherry. Just be sure to use high-quality chocolate melting discs for the best results.
Q4: Can I make these without the alcohol for a non-alcoholic version?
A: Yes, you can easily make a non-alcoholic version of these cherry bombs. Simply omit the vodka and substitute it with cherry juice or a clear fruit juice like white grape juice or apple juice. Soak the cherries in the juice for the same amount of time as you would with the vodka to allow them to absorb the flavor.
Q5: The white chocolate is seizing up and becoming grainy when I melt it. What am I doing wrong?
A: White chocolate is notoriously finicky and can seize up if overheated or if it comes into contact with even a tiny bit of water. To prevent this, make sure your bowl and utensils are completely dry before melting the chocolate. Use a double boiler method or microwave in short intervals (30 seconds at a time), stirring frequently. If melting in the microwave, reduce the power to 50%. If the chocolate does seize up, try adding a small amount of vegetable shortening or coconut oil (about 1 teaspoon per 5 ounces of chocolate) and stirring vigorously. This can sometimes help to smooth it out.
