Who doesn’t love chocolate? I simply adore it. Especially when its loaded full of crushed nuts and coconut with a juicy maraschino cherry in the center. So delicious, it’s seriously one of my favorites!
Cherry Blossoms were quite popular when we were kids. They still are a family favorite. I’m sure you remember; check out the old commercial from the 70’s
I bet that brought back a few memories! I remember biting into them as a child; the cherry juice just running down my chin. It was a sticky messy and one of the best treats ever!
Technology sure has changed over the years, but what hasn’t changed is the yummy taste of a cherry blossom. The Original Cherry Blossom is every bit as good today as it was in the 70’s.
They taste even better when you can make them yourself. Your friends and family will be amazed at your awesome kitchen skills.
This tried and true recipe is in fact so delicious, not only will your whole family enjoy them, it is sure to keep them coming back for more.
There are so many varieties of recipes for cherry blossom online so, with the help of my wonderful mother, we came up with this one.
Watch me make them here in my Newfoundland kitchen:
Wasn’t that quick and easy? The original recipe called for twice the ingredients and said it made 50-55 blossoms. I halved the recipe and still got 50 so, I’m not really sure what happened there.
Whatever the case, I think these are some of the best chocolates I have ever made. You don’t have to wait for Christmas to make these goodies either. I would make them for any occasion.
As always, when I post to social media my wonderful friends usually have a tip or two to share. Shirley Hurley tells me that she reuses the empty egg cartons as a mold. Simply put plastic wrap inside first so you don’t contaminate your chocolate. When hardened remove the plastic and wrap in foil. She says they are just like the original.
I also think having a piping bag handy with a thick icing would add a nice touch. Simply put the chocolate mixture, a cherry, a quick squeeze of icing and then more chocolate mixture. I have yet to try it but I can assure you I will be doing it on my next batch. So quick and easy I absolutely intend to made another batch or two.
Recipe for Cherry Blossom Chocolates:
- 2 cups of chocolate chips You can use milk or semisweet or a combination of both)
- 2 cups of Reese’s Peanut Butter chips
- 1 cup of ground nuts ( pecans or peanuts I used pecans, peanuts and hazelnuts)
- 1 cup of unsweetened fine coconut
- 48-50 maraschino cherries dried on paper towel
Take a double boiler, or a large heat proof bowl placed on top of a saucepan with about an inch or two of water on bottom. Bring water to a boil and allow the top bowl or pot to get a little warm before adding your chocolate.
Once you have added both the peanut butter and the chocolate chips, stir frequently over a med/low heat until they are melted and combined.
Turn off your heat and add the coconut and ground nuts stir until well combined.
In a small muffin tin extra small, place a mini cupcake liner or lightly spray with pam. (You can do this ahead of time.)
Place about a teaspoon of the mixture in the bottom of each cup. Place a maraschino cherry on top of that and then add another tsp. or so of the chocolate mixture on top of that.
Place in the refrigerator to harden up.
If you are making them in egg cartons like Shirley does please be sure to line with plastic wrap first. Once hardened individually wrap with a piece of tinfoil. What a nice gift these would make!
Here’s the finished product:
As usual, I will share links to the ingredients I used such that you can find them when you get to make yours.
For the semi sweet chocolate chips I used the Decadent by President choice:
For the Milk chocolate I used Our Compliments:
For the peanut butter chips I used Reese’s:
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