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Christmas Cherry Bombs Recipe

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★★★★★

4.7 from 61 reviews

Delightfully rich and festive, these Christmas Cherry Bombs combine a soft cocoa-flavored dough with a creamy almond cream cheese filling and a luscious dark chocolate coating. Perfectly bite-sized and adorned with colorful sprinkles, they bring a fun surprise inside each treat, ideal for holiday celebrations and gift-giving.

Ingredients

Scale

Base Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup powdered sugar
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Optional: 1 teaspoon milk (if dough is too dry)

Filling Ingredients:

  • 1 cup maraschino cherries, drained
  • 1/2 cup cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon almond extract

Coating Ingredients:

  • 1 cup dark chocolate chips
  • 1 tablespoon coconut oil (optional, for smoothness)
  • Sprinkles for decoration (optional)

Instructions

  1. Prepare the Base: In a mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, powdered sugar, softened butter, vanilla extract, and a pinch of salt. Mix until the dough is smooth, soft, and holds together nicely. If the dough is too dry, add a teaspoon of milk and mix again.
  2. Shape the Base: Take small portions of the dough and flatten each into a disk roughly the size of a tablespoon. Place a drained maraschino cherry in the center, then wrap the dough completely around the cherry, rolling it gently to form a smooth ball. Set aside the shaped dough balls.
  3. Make the Filling: In a separate bowl, combine the softened cream cheese, powdered sugar, and almond extract. Mix well until creamy and smooth. Taste and adjust sweetness if desired by adding more powdered sugar.
  4. Stuff the Cherry Bombs: Using your finger, create a small indentation on top of each dough ball, then spoon a small amount of the cream cheese filling into the indentation, filling the hollow inside with the creamy mixture.
  5. Chill the Bombs: Place the filled Cherry Bombs on a parchment-lined baking sheet and refrigerate them for about 30 minutes. This helps the dough firm up and keeps the shape intact for coating.
  6. Melt the Chocolate: While the Cherry Bombs chill, melt the dark chocolate chips in a microwave-safe bowl in short bursts, stirring frequently until smooth. For a glossier, smoother coating, stir in the coconut oil while the chocolate is warm.
  7. Coat the Cherry Bombs: Dip each chilled Cherry Bomb fully into the melted chocolate, using a fork to remove it, allowing excess chocolate to drip off before placing them back on the parchment paper.
  8. Decorate: Before the chocolate sets, sprinkle colorful sprinkles on top if desired to add a festive touch and extra visual appeal.
  9. Let Them Set: Allow the coated Cherry Bombs to sit at room temperature or refrigerated for about 30 minutes until the chocolate hardens completely.
  10. Serve and Enjoy: Once set, the Christmas Cherry Bombs are ready to serve. Store any leftovers in an airtight container in the refrigerator for up to one week.

Notes

  • Ensure the cream cheese and butter are softened to room temperature for smooth mixing and easy shaping.
  • If dough feels too dry, adding milk helps achieve the right consistency.
  • Use fresh maraschino cherries drained well to avoid excess moisture in the dough.
  • The coconut oil in the melted chocolate is optional but helps produce a shinier and smoother chocolate coating.
  • Chilling before coating ensures the Cherry Bombs hold their shape and the filling stays intact.
  • Store finished treats in the fridge to maintain texture and prevent chocolate from melting.

Keywords: Christmas Cherry Bombs, chocolate treats, holiday dessert, no-bake cherry bombs, cream cheese filling, festive chocolate snacks

Find it online: https://dinewithdylan.com/christmas-cherry-bombs-recipe/