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+ servings

Chocolate Cherry Bombs

Course Dessert
Cuisine French
Prep Time 10 minutes
setting time 10 minutes
Total Time 10 minutes
Servings 15 pieces
Author Laila Sbeinati


  • 2 C dark chocolate chunks/chips
  • 1 Tbsp refined or regular coconut oil
  • 15 frozen cherries

chocolate mold of choice - I used a rose mold


    • In a double boiler, melt 1 cup of chocolate. Once melted, add coconut oil and stir until completely blended. 
      Remove from heat and add remaining 1 cup of chocolate. Leave about 3 minutes or so before you stir the chocolate into the melted chocolate. Continue stirring until all of the chocolate has melted and your chocolate is smooth and silky.
    • Pour a bit of chocolate into each mold cavity, spreading the chocolate up slightly on the sides.
    • Then, place one cherry per cavity. Cover cherries with remaining chocolate, dividing evenly, until chocolate is used up.
    • Place your mold in the freezer and allow chocolate to set for 10 to 15 minutes. You'll know it's ready when the chocolate looks kind of dull.
    • Remove from freezer and pop the chocolates out of the mold one by one. If desired, place in mini cupcake liners, and store in a lidded container in the fridge. 


    I'm always on the lookout for pretty molds. This one I believe I found at Homesense (Homegoods for my USA friends) but Michaels or your local arts and crafts store will have great selections.
    Keep chocolate cherry bombs stored in a lidded container in the fridge because it preserves their pretty shine and overall look. But if you have no room they also keep at room temp (although I totes don't recommend).