Christmas Cherry Bombs Recipe | Easy White Chocolate Holiday Dessert

Christmas cherry bombs are maraschino cherries dipped in white chocolate and rolled in crushed candy cane. They’re red and white, bite-sized and need no oven, so they’re ideal for cookie exchanges, party platters and edible gifts. About 20 minutes of work, plus 30 minutes in the fridge. Makes 20.

This is a simple holiday treat of mine, not a Gordon Ramsay recipe. The only thing that can go wrong is the chocolate not sticking, and drying the cherries properly prevents that.

Ingredients

For the cherry bombs

• 20 maraschino cherries with stems
• 250 g white chocolate chips or chopped white chocolate
• 1 teaspoon coconut oil or shortening (optional, for smoother chocolate)
• ½ teaspoon vanilla extract

For the coating

• ½ cup crushed peppermint candy canes
• 2 tablespoons holiday sprinkles
• White chocolate drizzle (optional)

Method

1. Dry the cherries thoroughly

Drain the cherries and lay them on paper towels. Pat each one completely dry, then leave them to air-dry for a few more minutes. Any moisture makes melted chocolate seize and slide off.

2. Melt the white chocolate gently

Put the white chocolate and coconut oil in a microwave-safe bowl and heat in 20-second bursts, stirring between each, until smooth. White chocolate scorches easily, so go slowly. Stir in the vanilla.

3. Dip

Hold each cherry by its stem, dip it into the chocolate and turn it until it’s fully coated. Let the excess drip back into the bowl.

4. Add the peppermint straight away

While the chocolate is still wet, sprinkle crushed candy cane and sprinkles over each cherry, then set it on a parchment-lined tray. Work in small batches so the chocolate doesn’t set before the topping goes on.

5. Chill

Refrigerate for about 30 minutes, until the coating is completely firm. Add a drizzle of extra white chocolate if you like.

Variations

• Dark chocolate: use dark chocolate instead of white for a richer, less sweet bite.
• Coconut: roll the dipped cherries in shredded coconut instead of peppermint.
• Almond: use finely chopped toasted almonds for the coating.
• Fresh cherries: they work, but they’re juicier, so dry them extra carefully.

Making them ahead

Cherry bombs keep for up to 5 days in an airtight container in the fridge, so you can make them 2–3 days before a party. Let them sit out for 5 minutes before serving. They also freeze for up to a month; thaw them in the fridge. Good white chocolate makes a noticeable difference to the flavor, so it’s worth buying a quality bar.

For more festive desserts, try my Gingerbread Tiramisu or the Coconut Cherry Cookies. For something no-bake and elegant, there’s the Mango Panna Cotta.