Today for #SundaySupper we are having a Red Carpet Party!! Woohoo! Everyone just loves a good party! And what goes best with a party besides friends? Food! Beyond socializing, I think the only reason I go to a party is to see what kind of food I can eat. Hey, what can I say? I’m a foodie! lol Since today we are celebrating the red carpet I thought I would share with you a super simple, low-calorie, chocolate treat that won’t get your hands dirty or dribble down your dress, it’s my Chocolate Covered Cherries.
These little chocolate cherries takes just minutes to make and to be honest, they taste way better than store-bought chocolate covered cherries. They are made with three ingredients, dark chocolate, coconut oil and maraschino cherries. It can’t get any simpler than that. Plus they are so addicting, just pop in your mouth and enjoy! It’s really hard to eat just one.
The key thing to making chocolate covered cherries is using maraschino cherries with a stem. If you do not have the ones with the stem, I think they would be a pain in the butt to make. All I did was grab the stem and dip in melted chocolate. A quick dip is all you need. Plus you can just grab the cherry by the stem and eat the cherry part. Your hands will never touch the chocolate. So the chocolate will melt in your mouth and not in your hand. 🙂
- 1 cup dark chocolate melting wafers
- 1 tsp. coconut oil
- 10 oz. jar Maraschino Cherries with a stem (28 cherries)
- Drain the cherries from the jar (reserve the juice for another use) and with a paper towel, light dab them so they are dried.
- Line a baking sheet or your counter with parchment paper.
- In a microwave safe cup (I used a Pyrex Measuring Cup). add chocolate and coconut oil. Place int he microwave and cook for 30 seconds, stir and cook for another 20 seconds or until chocolate is melted.
- Take the cherries by the stem and simply dip in the melted chocolate. Place on the parchment paper. Do this until all cherries are covered in chocolate.
- Let the chocolate covered cherries rest for 30 minutes or until harden.
- I recommend refrigerating the cherries until ready to eat. I don't trust fruit on the counter.
I really love simple recipes like this. These make for a great little dessert when you have a craving for chocolate. Plus I love that they are portion control, and easy to make. The only problem is that they are so easy to make that you can have them at your finger tips in a matter of minutes. Meaning I can eat these all of the time.
Be sure to check out what the other members have made for the Red Carpet Party!
Have a great rest of the weekend!
- Beef Sliders with Sautéed Mushrooms, Onions, Bleu Cheese and Bacon by Crazy Foodie Stunts
- Black and White Olive Cheese Puffs by Peaceful Cooking
- Cheddar Olives by Jane’s Adventures in Dinner
- Chicken Boursin by Recipes Food and Cooking
- Citrus Avocado Shrimp Cocktail by Seduction in the Kitchen
- French Onion Sliders by Momma’s Meals
- Herbed Butter and Cheese Popcorn by Kudos Kitchen by Renee
- Italian Guacamole with Pesto by Food Done Light
- Lobster Bruschetta by The Texan New Yorker
- Melon and Prosciutto Skewers by That Skinny Chick Can Bake
- Mini Cheese Balls by Rants From My Crazy Kitchen
- Moroccan Beef Kefta Briouat by Manu’s Menu
- Mushroom Pate by Lifestyle Food Artistry
- Oysters Rockfeller by Noshing With The Nolands
- Pea Pesto Crostini by Ruffles & Truffes
- Prosciutto Wrapped Shrimp by Casa de Crews
- Raspberry Brie Bites by Love and Confections
- Roasted Red Pepper Pinwheels by A Day in the Life on the Farm
- Smoked Trout Stuffed Baby New Potatoes by Food Lust People Love
- Spinach Bites by Shockingly Delicious
- Sweet Chili Chicken Skewers by Nosh My Way
Nominees for Best Course in a Leading Role:
- Broccoli Calzones by eating in instead
- Bow Ties and Tails Galore by Cindy’s Recipes and Writings
- Chicken Oscar by Palatable Pastime
- Indulgent Lobster-Champagne Risotto by The Weekend Gourmet
- Oscar Worthy Cantonese Lobster with Coconut-Ginger Rice by Confessions of a Culinary Diva
Nominees for Best Supporting Sips:
- Apple Ginger Martini by Hezzi-D’s Books and Cooks
- Blood Orange Rosemary Spritzer by The Girl In The Little Red Kitchen
- Cherry Almond Sparklers by Magnolia Days
- Iced Espresso Martini by Cosmopolitan Cornbread
- Mixed Berry Martini by The Messy Baker
- Oscartini by Family Foodie
- Red Carpet Sparkler by Rhubarb and Honey
- Thank You Peary Much by Sew You Think You Can Cook
Nominees for Best Delectable Desserts:
- 7-Layer Bark by Take A Bite Out of Boca
- Caramel-Almond Latte Ricotta Cookies by What Smells So Good?
- Champagne Truffles by Brunch with Joy
- Chocolate Covered Cherries by Peanut Butter and Peppers
- Decadent Flourless Brownies by Recipe for Perfection
- Edible Oscars Envelopes by Sunday Supper Movement
- Gluten-Free Chocolate Chip Cookie Crumble Peanut Butter Mousse Parfait Cups by Wallflour Girl
- Imitation Game Guinness Brownies by NinjaBaker.com
- Mini Strawberry Galette by Basic N Delicious
- Mini Strawberry & Chocolate Cheesecakes by Happy Baking Days
- No-Bake Nutella Cheesecake Shooters by Cupcakes & Kale Chips
- Popcorn Puppy Chow by Pies and Plots
- Sweet and Salty Popcorn Ball Bites by The Life and Loves of Grumpy’s Honeybunch
- Tuxedo Cake by The Redhead Baker
Nominees for Best Dressed Table:
- DIY Glitter Vases by Sunday Supper Movement
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