Description
Fireball Cherry Bombs are an irresistible boozy treat that combines the sweet juiciness of maraschino cherries soaked in cinnamon whiskey with a smooth white chocolate coating and a crunchy sprinkle finish. These bite-sized delights are perfect for parties or as a fun dessert, offering a bold flavor explosion with every bite.
Ingredients
Scale
Cherries and Soaking Liquid
- 10 ounce jar maraschino cherries with stems
- ¼ cup Fireball cinnamon whiskey
- Reserved ¼ cup maraschino cherry juice (drained from jar)
Chocolate Coating
- 5 ounces white chocolate melting wafers (such as a 10-ounce Ghirardelli package)
- ¼ cup colored sanding sugar sprinkles
Instructions
- Drain Cherry Juice: Carefully drain off ¼ cup of the juice from the jar of maraschino cherries, making sure to save the lid for later use.
- Soak Cherries in Fireball: Replace the drained cherry juice with ¼ cup of Fireball cinnamon whiskey. Seal the jar with the lid and gently shake it to distribute the whiskey evenly. Refrigerate the cherries for at least 1 hour or up to overnight to infuse the cinnamon flavor deeply.
- Prepare Cherries for Dipping: Place a paper towel-lined plate ready for the cherries. Remove the cherries from the jar and let the excess liquid drain off with stems facing up. Pat each cherry dry thoroughly to prevent excess moisture from interfering with the chocolate coating.
- Melt White Chocolate: Place the white chocolate melting wafers into a small microwave-safe bowl. Heat in 30-second intervals, stirring well after each increment, until the chocolate is completely melted and smooth. Follow package directions if available for best results.
- Dip Cherries in Chocolate: Grasp each cherry by the stem and dip it into the melted white chocolate, covering nearly the entire cherry. Gently shake off any excess chocolate to avoid thick puddles.
- Apply Sprinkles: Immediately dip the chocolate-coated cherry into the colored sanding sugar sprinkles, rolling or turning it gently to achieve an even coating all over the chocolate surface.
- Set the Chocolate Coating: Place each coated cherry onto a clean plate lined with parchment paper. Once all cherries are coated, refrigerate for 30 minutes to allow the white chocolate shell to firm up completely before serving.
Notes
- For a stronger cinnamon whiskey flavor, soak the cherries overnight instead of one hour.
- Make sure to pat cherries thoroughly dry before dipping to avoid clumping or streaking of chocolate.
- Use colored sanding sugar sprinkles for a festive and visually appealing finish.
- Store finished cherry bombs in the refrigerator and consume within 2-3 days for best freshness.
- If white chocolate wafers are not available, use high-quality white chocolate bars broken into small pieces for melting.
