clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chocolate Covered Cherry Bonbons

Chocolate Covered Cherry Bonbons


  • 10 ounce jar organic maraschino cherries
  • 16 ounces dark chocolate candy melts or dark chocolate chips
    • * Note: If using chocolate chips, you will also need to add 2 teaspoons of shortening to the recipe during the chocolate melting process
  • 1 pint Alden’s Organic Midnight Cherry Chip ice cream


  1. Drain the cherries, reserving ¼ cup of the cherry juice.
  2. Place the cherries on paper towels and pat to dry.
  3. Use a tablespoon to scoop the ice cream and level it flat on the edge of the carton. Working quickly, place the two ice cream halves on a paper towel or parchment paper.
    1. * Note: You’ll use two halves to make a rounded bonbon.
  4. In one ice cream half, create a divot with your thumb. Place a single maraschino cherry in the divot, and press the two halves together, then use your hands to lightly shape it into a nice rounded ball.
  5. Freeze until very hard.
  6. While the ice cream is freezing, place the dark chocolate candy melts in a microwave-safe bowl and warm them in the microwave in 30 second increments until melted, then stir until smooth.
  7. Place one bonbon on a fork and dip it in the chocolate to coat it completely, then gently tap the fork against the side of the bowl to remove any excess chocolate.
  8. Place each dipped bonbon onto a sheet of parchment paper, and quickly return each to the freezer. Repeat the process with the remaining bonbons.
  9. Place the remaining melted chocolate in a resealable plastic baggie and cut off one corner to use as a piping bag.
  10. Use the piping bag to drizzle melted chocolate over the tops of the dipped cherries.
  11. Let the chocolate coating harden, then store the bonbons in the freezer until you are ready to enjoy.