Irresistible Chocolate Cherry Bombs

Oh my goodness, you have to try these Chocolate Cherry Bombs! They’re my go-to party trick – little bites of rich chocolate cake wrapped around sweet maraschino cherries, all dunked in glossy dark chocolate. I first made them for my niece’s birthday party years ago, and now they’re requested at every family gathering. The best part? That juicy cherry surprise in the center when you bite into them! Trust me, these decadent treats disappear faster than you can say “seconds please.” They look fancy but are secretly easy to make – just wait until you see people’s faces when they discover the cherry inside!

Why You’ll Love Chocolate Cherry Bombs

These little treats are absolute showstoppers, and here’s why:

• Surprise factor: That juicy cherry center makes everyone go “Wow!” when they take the first bite
• Party perfect: The stems make them easy to grab, and they look gorgeous on any dessert table
• Easy enough for beginners: If you can bake a box mix, you can make these bombs
• Crowd-pleaser: Kids go crazy for them, and adults appreciate the sophisticated chocolate-cherry combo
• Make-ahead magic: They actually taste better after chilling, so no last-minute stress

Seriously, once you make these, you’ll be the most popular baker in your circle!

Ingredients for Chocolate Cherry Bombs

Gathering your ingredients is the first step to cherry-chocolate bliss! Here’s everything you’ll need:

• 1 (15.25 oz) dark chocolate cake mix – The rich base for our bombs
• 1 (3.56 oz) chocolate pudding mix (instant) – This secret ingredient makes them extra moist
• 1 cup sour cream – Adds that perfect tangy richness
• 1 cup milk – Whole milk works best for maximum creaminess
• ¼ cup vegetable oil – Keeps everything nice and tender
• 3 large eggs – Room temperature eggs blend better
• ⅓ cup frosting – Vanilla or chocolate, your choice!
• 48 maraschino cherries with stems – Drained and patted VERY dry (this is crucial!)

Pro tip: Measure everything before starting – it makes the process so much smoother when you’re ready to bake!

Equipment You’ll Need

Don’t worry – you probably already have most of this stuff in your kitchen! Here’s what you’ll need to make these chocolate cherry bombs:

• 9×13-inch baking pan – For that perfect cake base
• Large mixing bowl – Big enough to crumble your cooled cake
• Parchment paper – For easy cleanup when dipping
• Microwave-safe bowl – For melting chocolate (or use a double boiler if you’re fancy)
• Fork or dipping tool – Helps coat those bombs evenly

That’s it! No special gadgets required – just basic baking essentials you likely already own.

How to Make Chocolate Cherry Bombs

Okay, let’s get to the fun part – turning these ingredients into little bites of heaven! Don’t worry if you’ve never made cake balls before – I’ll walk you through each step. Just follow along, and you’ll be a chocolate cherry bomb pro in no time!

Step 1: Bake the Chocolate Cake

First things first – preheat that oven to 350°F (175°C). While it’s heating up, grab your 9×13-inch pan and either line it with non-stick foil or give it a good spray with baking spray. Trust me, you’ll thank me later when the cake pops right out!

Now, in your biggest mixing bowl, combine the cake mix, pudding mix, sour cream, milk, oil, and eggs. Start mixing on low speed for about 30 seconds – this prevents flour from flying everywhere! Then crank it up to medium and let it go for 2 full minutes. The batter should look gloriously thick and shiny.

Pour it into your prepared pan and slide it into the oven. Set your timer for 28 minutes, but don’t wander off! At the 28-minute mark, do the toothpick test – poke it in the center, and if it comes out clean, you’re golden. If not, give it another few minutes. Every oven’s different!

Step 2: Prepare the Cake Balls

Here’s where patience comes in – let that cake cool completely! I know it smells amazing, but warm cake crumbles differently. Once cooled, crumble it into a large bowl. Use your hands – it’s messy but oddly satisfying!

Now add your frosting – about ⅓ cup to start. Mix it in with your hands until it holds together when you squeeze it. Too dry? Add a teaspoon more frosting. Too sticky? A sprinkle more cake crumbs. You want it to feel like Play-Doh – moldable but not gummy.

Scoop out tablespoon-sized portions – I use a cookie scoop for consistency. Roll them gently between your palms to make smooth balls. You should get about 48 – line them up on a tray so you can keep count!

Step 3: Assemble the Bombs

Time for the magic! Take one cake ball and gently flatten it in your palm. Place a well-dried cherry in the center (stem sticking out!), then carefully wrap the cake around it. Roll it gently to smooth any seams – but don’t squish it too much!

Leave those pretty red stems poking out proudly. Arrange them stem-up on a parchment-lined tray. Now here’s my secret – let them sit at room temperature for about an hour before dipping. This helps them firm up so they don’t fall apart in the chocolate!

Step 4: Dip and Chill

Melt your chocolate slowly – microwave in 30-second bursts, stirring between each, or use a double boiler. Too hot and it’ll seize, too cool and it’ll be gloppy. You want it smooth and pourable but not scorching.

Hold a cake bomb by the stem and dip it into the chocolate, swirling to coat completely. Let the excess drip off – I give it a gentle shake over the bowl. Place it back on the parchment, stem up. If the chocolate pools at the base, use a toothpick to gently swirl it away for prettier presentation.

Pop them in the fridge for about 30 minutes to set the chocolate. The freezer works faster (15 minutes) if you’re in a hurry! Let them sit at room temp for about 30 minutes before serving – cold chocolate doesn’t show off its full flavor.

Tips for Perfect Chocolate Cherry Bombs

After making hundreds of these little beauties, I’ve learned all the tricks to guarantee chocolate cherry bomb success every time!

• Dry those cherries! Pat them with paper towels until they’re practically squeaky – any extra juice will make your cake soggy.
• Quality chocolate matters. Skip the cheap candy melts and splurge on good dark chocolate – it tastes richer and sets up nicer.
• Work cool. If your cake balls feel sticky, pop them in the fridge for 15 minutes before dipping – they’ll hold their shape better.
• Thin your chocolate. Add a teaspoon of coconut oil to make dipping smoother and prevent clumpy coatings.
• Double dip for perfection. After the first coat sets, give them a quick second dip for extra glossy, professional-looking bombs!

Remember – even the “ugly” ones still taste amazing, so don’t stress!

Variations and Substitutions

Want to mix things up? These chocolate cherry bombs are super flexible! Swap the dark chocolate coating for white chocolate – it makes a gorgeous contrast with the red stems. Cherry-flavored frosting instead of vanilla amps up the fruity goodness. Out of maraschinos? Try brandied cherries for an adult twist (just remove the pits first). And for nut lovers, roll the dipped bombs in crushed almonds or pecans before the chocolate sets. The possibilities are endless!

Serving and Storage

These chocolate cherry bombs taste best at room temperature – that’s when the chocolate shines and the cherry center gets all juicy! Let them sit out for about 30 minutes after chilling before serving. For storage, pop them in an airtight container with parchment between layers. They’ll keep fresh in the fridge for 3 days (if they last that long!). Want to make ahead? Freeze them for up to a month – just thaw at room temp for an hour before serving. Pro tip: The freezer actually makes the cherries extra plump and delicious!

Chocolate Cherry Bombs Nutrition

Now let’s talk nutrition – but keep in mind, these are treats meant to be enjoyed in moderation! All nutritional values are estimates that can vary based on the specific brands and ingredients you use. The dark chocolate coating adds antioxidants, while the cherries provide a little fruit boost – but let’s be real, we’re not eating these for health food! The rich chocolate cake base combined with that sweet cherry center makes these irresistible, so I always recommend savoring them slowly to make each bite count. Remember, portion control is key with any indulgent dessert – though I won’t judge if you sneak an extra one!

FAQs About Chocolate Cherry Bombs

Can I use fresh cherries instead of maraschinos?
Oh honey, I wish! Fresh cherries sound lovely, but they’re too juicy and will make your cake balls soggy. Maraschinos are preserved just right – sweet but firm enough to hold their shape. If you must use fresh, try pitting and freezing them first to reduce moisture. But honestly? Stick with the maraschinos – they’re what makes these bombs so reliably delicious!

Why does my chocolate coating crack?
This used to drive me crazy too! The culprit is usually temperature shock. Make sure your cake balls aren’t fridge-cold when dipping – let them sit out for about 30 minutes first. Also, don’t put freshly dipped bombs straight into the freezer – let them set at room temp for 10 minutes first. And always melt your chocolate slowly to prevent it from getting temperamental!

Can I make these without stems?
Absolutely! Just tuck the whole cherry inside the cake ball before dipping. They’ll look more like truffles than bombs – still tasty, just different. I like using toothpicks for dipping stemless versions – poke one in, dip, then gently remove it and smooth over the hole.

How do I get that perfect glossy chocolate finish?
My secret? Tempering! But since that’s fussy, here’s an easier trick: Add a teaspoon of coconut oil to your melted chocolate. It makes it smoother and shinier. Also, don’t stir too vigorously while melting – introduces air bubbles that dull the finish. And always store them at room temp – fridge humidity makes chocolate sweat and lose its shine.

Can kids help make these?
Yes! These are perfect for little helpers (with supervision). Kids love crumbling the cake and rolling the balls. Just keep them away from the hot chocolate dipping part. Pro tip: Give each kid their own tray of cake balls to decorate – less fighting over who gets to do what!

For more delicious dessert inspiration, check out our Pinterest page!

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