Festive Christmas Cherry Bombs Recipe

Instructions
Step 1: Prepare the Cherries
Drain and Dry the Cherries: Make sure to drain the maraschino cherries well and pat them dry with paper towels. Excess moisture can prevent the chocolate from sticking, so this step is important.
Step 2: Melt the White Chocolate
Melt the Chocolate: In a microwave-safe bowl, heat the white chocolate or candy melts in 20-30 second increments, stirring each time, until smooth and fully melted. Be careful not to overheat, as white chocolate can burn easily.
Add Food Coloring (Optional): If you want a red drizzle for decoration, set aside a small portion of the melted chocolate and mix in a few drops of red food coloring until you get the desired shade.
Step 3: Dip the Cherries
Dip Each Cherry: Holding each cherry by the stem, dip it into the melted white chocolate, covering it fully. Gently shake off any excess chocolate so it doesn’t pool around the cherry.
Set on Parchment Paper: Place each dipped cherry on a parchment-lined tray or baking sheet to set.
Step 4: Add the Peppermint Topping
Sprinkle with Crushed Peppermint: While the chocolate is still wet, sprinkle the tops with crushed peppermint candies. The crushed peppermint will add a festive touch and a pop of holiday flavor.
Let the Chocolate Set: Allow the chocolate to harden completely. You can speed up this process by placing the cherries in the refrigerator for about 10 minutes.
Step 5: Decorate with Red Drizzle (Optional)
Add the Red Drizzle: If you saved some white chocolate mixed with red food coloring, transfer it to a piping bag or a ziplock bag with the corner snipped off. Drizzle a thin line of red over each cherry for extra flair.
Serving and Storing
Serve Immediately or Refrigerate: These Christmas Cherry Bombs can be served right away or stored in the fridge in an airtight container for up to 3 days.