Description
Make these fun Fireball Cherry Bombs coated in white chocolate and sprinkles for a sweet, boozy party treat everyone loves.
Ingredients
Scale
- 10 oz maraschino cherries with stems
- ¼ cup Fireball cinnamon whiskey
- 5 oz white chocolate melting wafers (from a 10 oz Ghirardelli package)
- ¼ cup colored sanding sugar sprinkles
Instructions
- Drain and Dry the Cherries
Drain cherries completely and pat them dry with paper towels. Excess moisture will prevent the chocolate from sticking. - Soak the Cherries in Fireball
Place cherries in a bowl and pour the Fireball over them. Let them soak for 20–60 minutes depending on desired strength. Drain again and pat lightly. - Melt the White Chocolate
In a microwave-safe bowl, melt white chocolate wafers in 20–30 second intervals, stirring between each round until smooth and glossy. - Dip the Cherries
Holding each cherry by the stem, dip it into the melted chocolate, coating about ⅔ of the cherry. - Add the Sprinkles
Immediately dip the chocolate-coated portion into sanding sugar sprinkles before the chocolate sets. - Let Them Set
Place dipped cherries on a parchment-lined tray and refrigerate for 10–15 minutes or until firm. - Serve and Enjoy
Once set, serve chilled or room temperature. Keep refrigerated until ready to enjoy.
Notes
Dry cherries extremely well—moisture causes chocolate to seize.
Soak longer for stronger boozy flavor.
Work quickly; chocolate begins to set fast after melting.
Use high-quality melting wafers to ensure smooth dipping.