Is it too soon to talk about Christmas? There’s only 28 sleeps until the big day!
Today I have for you a lovely little sweet treat to share with family and friends over the Christmas season. They are based on glacé cherries which are so popular at this time of year. I have to confess that I am not a huge fan of glacé cherries but I still ate my fair share of these!
These Cherry Bombs are quick and easy to make and would make a lovely gift … or just make a batch for yourself to keep up your Christmas cheer during this busy time!
I can smugly report that I finished most of my Christmas shopping with only the wine and chocolates left to buy. There is still so much to do though; mostly cleaning (ugh!).
Are you ready for Christmas?
For the centres
18 (~80g/just under 1/2 cup) whole glace cherries
2 tbsp Cognac (or brandy)
For the coating
250g (1 1/3 cups) glace cherries
90g (1 cup) desiccated coconut
40g (1 1/2 oz) dark chocolate
Place the 18 whole glace cherries and cognac in a small bowl; cover and let sit overnight.
Place the remaining glace cherries in a food processor and blitz until fine. Add the coconut and process until just combined.
Take heaped teaspoon sized amount of the coconut cherry mix and flatten in your hand. Place a whole glace cherry on top. Mold and roll the coconut cherry mix around the whole cherry. I find it is easier to roll these with slightly damp hands so keep a small bowl of water handy.
Place on a plate. Repeat. Place in the fridge to firm up.
To decorate, melt the chocolate (I find it is easiest to do this in the microwave). Drizzle over the top of the cherry bombs.
Store in the fridge until needed.