Hand-dipped Chocolate Covered Cherries {pit-less!}

You guys I have the most amazing discovery to share with you … I know cherry season is a little bit, um, over, but I just cannot wait until next year to share this one with you!

My dad made a cherry pitter out of a fork to pit his gorgeous little plums. It works brilliantly. I tried it. You could use this awesome pitter with just about any (small) stone fruit, but the beauty of using this with cherries is there are stems that you can hold with your fingers. And don’t cherries just BEG to be dipped in chocolate? I don’t know about you, but mine were totally wanting a chocolate bath.

Sooo here’s a cool video showing how you make the cherry pitter. It’s super easy. You can do it with any cheap fork and a needle nose pliers. Even I can manage this one, and that’s seriously saying something. I am so NOT handy with tools.

Once you have the cherry pitter, all you need to do is use it to remove the pits, then dip your lovely little cherries in chocolate and let it harden. What’s better than that? I mean, really? (Ok, yes, there are a few things, but let’s not go there … this super easy treat is really on the top of the life experience spectrum. With an exquisite chocolate, it’s a little bite of heaven.)

Hand-dipped Chocolate Covered Cherries {pit-less!}

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 1 hour
• Yield: as many as you like!

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Ingredients

• Ripe, sweet cherries
• Good quality chocolate, cut in small chunks

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Instructions

1. Choose cherries that have a nice stem on them. Clean them well and let dry completely.
2. Set out a tray with a silicon baking mat over it (or use waxed paper).
3. Pit the cherries from the bottom with your fork cherry pitter.
4. Melt the chocolate in a double boiler or in the microwave by microwaving on high for 90 seconds. Stir . Microwave another 30 seconds. Stir and stir and stir and try to get all of the chocolate to melt. If there are still chunks, microwave 30 seconds more and stir again until the chocolate is smooth. (Repeat as needed.)
5. Once the chocolate is fully melted, holding onto the stem, dip each cherry in the chocolate, shake gently to release excess chocolate, then set it on the prepared tray, stem-side up. Repeat until you run out of chocolate or cherries.
6. Let set in a cool place (or the fridge) until the chocolate is set up. Store in a covered container in the fridge. Eat within a day or two.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Munching Monday, Tuesday’s Table, Tasty Tuesday, Simple Supper Tuesday, Treasure Box Tuesday, The Wednesday Roundup, Wine’d Down Wednesday, Gluten Free Friday, Moonlight & Mason Jars and Hearth & Soul Bloghop.