A wonderful recipe for in-season, fresh sweet cherries, which are infused with vanilla and dipped in dark chocolate. These are best if eaten fresh but can also be frozen for weeks in a covered tin.
These are pretty good, but I didn't really taste the vanilla, and the dark chocolate overpowered the cherry flavor (I suspect I used more chocolate than recommended since I spooned the chocolate over the cherries instead of dipping them). DH loves them (he's a big fan of dark chocolate). I used Hershey's Special Dark chocolate chips (no chopping involved!). - 19 Dec 2006 (Review from Allrecipes US | Canada)
Love how simple this recipe is to make and its done without high fructose corn syrup and other preservatives. Most difficult part was pitting the cherries. I found that slicing in X in the bottom of the cherry then gently squeezing out the seed to be the easiest and quickest method. You may want to wear gloves because the juice will stain your cuticles. I did half with vanilla extract and half with cherry extract to bring out the cherry flavor. Just go easy on the cherry extract...too much will give it a cough syrup flavor. - 18 Jul 2010 (Review from Allrecipes US | Canada)
After reading the reviews about the difficulty in pitting the cherries, I decided to simply melt chocolate and dip the cherries in them, skipping the whole sugar and vanilla extract part. They tasted great! I used milk chocolate on half and then tried semi-sweet on the other half. I liked the milk chocolate better while my boyfriend liked both equally. Yes, you do have to spit out the pit this way, but it wasn't a big deal for us. - 02 Sep 2011 (Review from Allrecipes US | Canada)