I’m honored to be part of the #GoTart National Cherry Month Campaign. Today I’m sharing a delicious chocolate cherry recipe that is perfect for Valentine’s Day! See more of this details at the bottom of this page.
My family alone can down pounds of fresh cherries like a beast. It was only natural that we would enjoy the tart variety of cherry, called Montmorency cherries. They are perfectly tart and sour and work beautifully when made into dried cherries. The dried cherries are perfect for incorporating a little burst of bright tartness to dishes, both savory and sweet!
Just again yesterday, I made my family the Warm Brussels Sprout Salad that incorporated dried cherries and prosciutto to really have a exciting sensation as soon as it hit their mouths. It was a winner!
Dried cherries pack in that pop of flavor and not to mention the high vitamin A, too!
These chocolate cherry cups were just my next step in incorporating cherries. I’ve been temperating chocolate left and right lately. It takes some patience and practice. As you can see, I didn’t temper them perfectly this time around because of the slight blooming happening on the tops…next time. You can’t tell it, though. The chocolate is perfectly hard at room temperature and absolutely divine!
The bittersweet chocolate surrounding that tart cherry paste is perfection. Just pop a few in a bag and you’ve got your sweet and tart cravings satisfied for the day!
I hope you enjoy these little treats and be sure to scroll to the bottom for an extra special giveaway!
Chocolate Cherry Cups
- 1 cup dried cherries
- (optional) warm water or cherry juice
- 10 ounce bag good quality dark chocolate (I used Ghirardelli 60% cacao)
- In a high powered blender (I use a Blendtec with the Twister Jar) or food processor, blend the dried cherries until they become a paste. If you’re having trouble with them, add a few teaspoons of warm water or cherry juice to help loosen them up.
- Meanwhile, temper your chocolate (follow these instructions to temper chocolate). With the back of a small spoon, paint the bottom and sides of your mini candy cup paper or foil liners. These should harden by the time you’re ready to fill them.
- Fill with a 1/2 teaspoon of cherry paste. If the paste becomes hard again, simply microwave for a few seconds until it’s pliable.
- Spoon chocolate on top of the cherry paste to fill the cups completely. Allow them to sit at room temperature until hard.
- Store in an airtight container.
Servings: 15 mini chocolate cherry cups