Drunken Cherry Bombs
Dangerously decadent! Classic cherry cordials reinvented – Maraschino cherries are plumped in your choice of spirit, then wrapped in rich buttercream and dipped in dark chocolate for an unforgettable adult treat.
Ingredients
- 1 10 ounce jar Maraschino cherries, preferably with stems drained, if soaking in spirits
- Bourbon, Brandy, Grand Marnier, or Chambord enough to cover the cherries
- 2 pounds powdered sugar
- 1 Cup Eagle Brand sweetened condensed milk
- 1 stick Butter softened
- 1 teaspoon Vanilla
- 1 large package dark chocolate chips
Instructions
Soak the cherries:
- If you have a dehydrator, place cherries in food dehydrator. Process until most of the juice is removed. Place cherries in a jar(s) and cover with alcohol of your choice. Allow cherries to re-hydrate (3 – 4 days).
- If you don't have a dehydrator, drain the cherries and soak them with alcohol of your choice in a sealed container. Soak the cherries anywhere from 2 weeks to 2 months in the refrigerator.
When you’re ready to make:
- Mix powdered sugar, sweetened condensed milk, softened butter, and vanilla in a large bowl with your hands until smooth.
- Cover and chill about an hour.
- Roll into 1" balls and place a well drained and dried off cherry in the center. Place on a sheet pan covered with wax paper or parchment paper. Work quickly here!
- If the filling mixture gets too warm, it will become too sticky to work with. Just place back into the refrigerator for 30 minutes to an hour to re-chill.
- Freeze balls for at least 2 hours – overnight is even better.
- Place the chocolate chips in a microwave-safe bowl. Microwave on High in 30 second increments, stirring between each increment, until melted and smooth.
- Dip frozen balls into melted chocolate. Cool on wax paper.
- Store in the refrigerator, tightly covered, for 1 week. Freeze for up to 1 month.