Chocolate-Covered Cherries

You know what they say - "Life is just a bowl of cherries."

Aside from "chocolate-covered cherries" being a nice alliteration, it also added some much-needed sweetness to my tangy cherries. I know... they're supposed to be in season, but for some reasons, these were tart. Anyway, the chocolate was a great touch, and it made me feel "less guilty" about eating chocolate. (There's fruit buried underneath this thick mass of sweetness, hello?!?)


What you need:

a handful of cherries (about 20-25 pieces)
1 cup semi-sweet chocolate morsels
1 tablespoon Canola oil


What to do:

Place your double boiler over high heat and bring water to a boil. Add the chocolate morsels on the top layer and reduce heat to low. When chocolate starts melting, add oil and mix well. 

Hold a cherry by the stem and dip it in the chocolate, making sure the surface is covered.  Place on a tray lined with wax paper. Repeat the process until you have used up all your cherries. Refrigerate for at least an hour.

Pre-refrigeration

Tips, Tricks and Tweaks:

1. When dealing with melted chocolate, you always have to work quick. Careful - but quick.
2. You can use parchment paper instead of wax paper, but why waste parchment? Wax paper is safe for non-baking stuff. Don't make the mistake of putting it in your oven! (Wax paper is also great for arts and crafts!)
3. Oil is added because pure chocolate is thick and hard to work with. If you add more chocolate morsels, make sure to add a bit more oil.
4. Use canola or vegetable oil - NOT olive oil. 
5. Really wanna jazz it up? Melt white chocolate and drizzle it on top the milk chocolate.