Description
Fireball Cherry Bombs are a deliciously fun and boozy treat featuring maraschino cherries soaked in Fireball cinnamon whiskey, then dipped in creamy white chocolate and coated in colorful sanding sugar for a sweet, spicy, and visually festive bite-sized dessert. Perfect for parties or special occasions, this easy no-cook recipe combines the warmth of cinnamon whiskey with the smooth sweetness of white chocolate.
Ingredients
Scale
Cherry Soaking
- 10 ounce jar maraschino cherries with stems
- ¼ cup Fireball cinnamon whiskey
Coating
- 5 ounces white chocolate melting wafers (from a 10-ounce Ghiradhelli package)
- ¼ cup colored sanding sugar sprinkles
Instructions
- Drain Cherry Juice: Drain off ¼ cup of the juice from the jar of maraschino cherries and save the lid for later use.
- Saturate Cherries: Replace the drained cherry juice with ¼ cup of Fireball cinnamon whiskey. Close the jar tightly with the lid and gently shake to evenly distribute the whiskey. Refrigerate for at least 1 hour, or overnight for stronger flavor infusion.
- Prepare Cherries for Dipping: Line a large plate with paper towel for draining. Remove cherries from the jar and place them stem-side up on the plate to dry. Pat off excess liquid from the cherry surfaces to ensure the chocolate coating will adhere well.
- Melt White Chocolate: Place white chocolate wafers in a small microwave-safe bowl. Heat in 30-second intervals, stirring thoroughly between each, until fully melted and smooth. Follow the specific instructions on your melting wafers package for best results.
- Dip Cherries in Chocolate: Holding each cherry by its stem, dip it into the melted white chocolate until nearly fully covered. Gently shake off excess chocolate to prevent pooling.
- Apply Sprinkles: Immediately dip the chocolate-coated cherry into the bowl of colored sanding sugar and roll gently to evenly coat all the chocolate surfaces with sprinkles. Place the coated cherry onto a parchment-lined plate to set. Repeat this process with all cherries.
- Chill to Set: Transfer the coated cherries to the refrigerator for 30 minutes to allow the white chocolate coating to firm up before serving.
Notes
- For a stronger cinnamon whiskey flavor, soak the cherries overnight.
- Patting cherries dry before dipping helps the chocolate adhere better and prevents excess moisture from ruining the coating texture.
- You can substitute the colored sanding sugar with crushed nuts or cocoa powder for a different coating.
- Use white chocolate melting wafers specifically designed for melting for ease and smooth texture.
- Keep the dipped cherries refrigerated until serving to maintain the chocolate coating’s firmness.
