These Cherry Filled Chocolates are better than store-bought! The creamy filling oozes out when you bite into one. Made with only 4 ingredients!
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These Cherry Filled Chocolates have the flavor of chocolate-covered cherries but in chocolate cup form. These candies have a cherry inside and a sweet creamy filling that oozes out.
The chocolate coating is made with dark chocolate and coconut oil. The cherry filling is made with fresh or frozen cherries, sweetened condensed coconut milk, and salt.
Another chocolate recipe to try is my chocolate bark with coconut and almond. A sugar-free version of this recipe is my Sugar-Free Chocolate Covered Cherries.
Soda with cherries, Cherry Shrub Syrup, and Cherry Kombucha are healthy alternatives to regular soda.
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🧾 Ingredients
- Cherries: You can use fresh or frozen. If you want to use freeze-dried cherries, check out my Strawberry Cream Filled Chocolates recipe. It has freeze-dried strawberries. You could follow the instructions using freeze-dried cherries.
- Sweetened condensed coconut milk: Adds a sweet, rich, creamy flavor. You could also use sweetened condensed oat milk or maple syrup mixed with coconut milk.
- Salt: Enhances sweetness. I like to use sea salt.
- Chocolate: I used dark chocolate baking chunks. You could also use semi-sweet chocolate chips.
- Coconut oil: Makes the chocolate smooth and helps it harden. You don't have to use it.
To see the complete list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
📖 Variations / Additions
- Brandy or rum
- Cherry liqueur
- Vanilla extract
- Almond extract
- Cherry jam or cherry chia jam
- Powdered sugar, maple syrup, or another sweetener
- Coconut milk - you'll use less than the sweetened condensed coconut milk because it's thinner
- Coconut butter
- Almond butter
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🔪 Instructions
Cherry Filling
- Mix cherries, sweetened condensed coconut milk, and salt in a high speed blender or Nutribullet.
- Pour into a container and place in the freezer to set.
Chocolate Coating
- Melt the dark chocolate baking chunks (or chocolate chips) in a heatproof bowl over a small saucepan with a couple of inches of water. (If you have a double boiler, use that.) Alternatively, you can melt at 30 second intervals in the microwave.)
- Add the coconut oil and mix well.
- Pour a tablespoonful of chocolate into each of the cupcake liners so that it goes up the sides.
- Pour a spoonful of cherry filling into the chocolate filled cupcake liner. Continue with the rest of the cherry filling.
- Place a cherry on top of each cherry-filled cup.
- Pour a tablespoonful of chocolate over the cherry filling.
- Place in the fridge to set.
🥡 Storage
You can store these in the fridge or freezer. I do not recommend leaving them out on the counter at room temperature. They'll last longer in the fridge and won't melt.
These chocolate cherry cups will last about a week in an airtight container in the fridge and several months in the freezer.
💭 Tips
- You can use fresh or frozen cherries for this recipe.
- I personally would not use maraschino cherries because they are cloyingly sweet, but if you must, you must.
- If using frozen cherries, thaw and drain cherry juice first. The excess liquid will make the liquid center too wet.
- When making the cherry filling I lined a container with plastic wrap for easier cleanup.
- The cherry filling needs to go in the freezer to set, otherwise, it'll combine with the melted chocolate when filling the cups.
- If you prefer, you can microwave the dark chocolate at 30 second intervals until melted instead of heating on the stove.
👩🏻🍳 Recipe FAQs
These cherry chocolates are made with sweetened condensed coconut milk mixed with cherries and coated with a dark chocolate coating.
🍫 Other Desserts
If you tried this Cherry Filled Chocolates Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
📋 Recipe
Cherry Filled Chocolates
Equipment
Ingredients
Cherry Filling
- ½ cup sweetened condensed coconut milk (½ of an 11.25 oz can)
- ¼ cups cherries
- Pinch salt
- 12 cherries
Chocolate Coating
- 12 ounces dark chocolate baking chunks (2 ¼ cups)
- 2 teaspoons coconut oil
Instructions
Cherry Filling
- If using frozen cherries, thaw and drain juices.
- Mix cherries, sweetened condensed coconut milk, and salt in a blender.
- Pour into a container and place in the freezer for several hours to set.
Chocolate Coating
- Place a heat proof bowl over a saucepan filled with water (or use a double boiler). Pour the dark chocolate baking chunks into the bowl over medium heat.*
- Stirring constantly, heat chocolate mixture until smooth and melted. Add coconut oil and turn off heat.
- Place 12 cupcake liners in a muffin pan or on a sheet pan. With a tablespoon sized spoon, spread a tablespoonful of melted chocolate into each cupcake liner, spreading chocolate up the sides of the cupcake liner.
- Pour a spoonful of cherry filling into chocolate filled cupcake liner. Repeat with the rest of the cherry filling.
- Place a cherry on top of each cherry filled cup.
- Pour a heaping tablespoonful of chocolate over each cherry filled chocolate cup. Let set in the fridge.
Notes
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Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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