Description
Decadent Chocolate Brownie Cherry Bombs featuring maraschino cherries soaked in Crown Royal Whisky, wrapped in rich chocolate brownie and finished with a smooth chocolate coating and sprinkles. Perfect for parties and indulgent treats.
Ingredients
Scale
Whiskey Soaked Cherries
- 1 (8 ounce) jar of Maraschino Cherries
- 8-16 ounces Crown Royal Whisky
Brownie Batter
- 1 (18.4 ounce) box of chocolate brownie mix
- 3 tablespoons water
- 1/2 cup oil
- 2 large eggs
Coating & Decoration
- 1 container of chocolate frosting
- 1 (8 ounce) bag of Ghiradelli melting chocolate
- 1 small container of chocolate sprinkles
Instructions
- Soak the cherries: Drain the jar of maraschino cherries, reserving the juice. Pour the Crown Royal Whisky over the cherries and let them soak for at least 1 hour to infuse the flavors thoroughly.
- Prepare the brownie batter: In a mixing bowl, combine the chocolate brownie mix, water, oil, and eggs. Mix according to the package instructions until smooth and well combined.
- Bake the brownies: Pour the batter into a greased or lined baking pan and bake in a preheated oven at 350°F (175°C) for approximately 25-30 minutes until a toothpick inserted in the center comes out with moist crumbs but not wet batter. Let cool completely.
- Crumble the brownies: Once cooled, crumble the brownies into fine pieces in a large bowl. Add chocolate frosting gradually and mix until you achieve a dough-like consistency that can hold shape when pressed.
- Form brownie balls: Take a small amount of brownie mixture and flatten it slightly. Place a whiskey-soaked cherry in the center and wrap the brownie mixture around the cherry, rolling it into a smooth ball. Repeat to make 24 balls.
- Melt the coating chocolate: Melt the Ghiradelli melting chocolate in a microwave-safe bowl in 30-second intervals, stirring after each until smooth and fully melted.
- Coat the brownie balls: Using a fork or skewer, dip each brownie ball into the melted chocolate to fully coat them. Allow the excess chocolate to drip off and place the coated balls on a parchment-lined tray.
- Decorate the brownie bombs: Before the coating hardens, sprinkle chocolate sprinkles on top of each ball for added texture and decoration.
- Chill and serve: Refrigerate the coated brownie cherry bombs for at least 1 hour until the chocolate sets firmly. Serve chilled or at room temperature as a delightful treat.
Notes
- Soaking cherries in whisky enhances flavor and adds a boozy kick to the dessert.
- Adjust the amount of whisky to your taste preference; more for stronger flavor.
- Use high-quality melting chocolate for the best coating texture and shine.
- You can substitute chocolate frosting with Nutella or cream cheese frosting for a different taste profile.
- Store in an airtight container in the refrigerator for up to 5 days.
