Ingredients
Equipment
Method
Step‑by‑Step Instructions for Boozy Cherry Bombs
- Carefully remove the maraschino cherries from the jar, keeping their stems intact, and pat dry with a paper towel.
- In a microwave-safe bowl, place the Ghirardelli white chocolate melting wafers and heat in 20-second intervals, stirring until completely melted.
- Stir in the Malibu rum into the melted white chocolate until fully combined.
- Pour bright blue sanding sugar into a shallow dish, spreading it out evenly for easy coating.
- Dip each cherry into the melted chocolate, covering about two-thirds, and tap to allow excess to drip off.
- Immediately roll the dipped cherries in the blue sanding sugar until evenly coated.
- Place each cherry on a parchment-lined baking sheet and let them set at room temperature for about 10 minutes before refrigerating.
- Refrigerate the Boozy Cherry Bombs for about 30 minutes or until the chocolate has completely set and serve cold.
Nutrition
Notes
For best flavor, use high-quality ingredients and serve chilled for optimal taste and texture.
