White Chocolate Covered Cherry Bombs
White Chocolate Covered Cherry Bombs will spark joy in your life this summer! Fresh sweet cherries are dipped in luscious white chocolate and sprinkled with fizzy and festive Pop Rocks. They’re an easy, kid-friendly addition to your spread of 4th of July desserts!
Ingredients
- 1.5 pounds fresh red or ranier cherries
- 2 cups white chocolate chips
- 4 (0.24 oz) packages of red and blue Pop Rocks
Instructions
- Place cherries in a colander, rinse them with cold water, then spread in a even layer on a dish cloth or thick layer of paper towels. Gently pat dry, cover with a new dish cloth, and refrigerate while preparing the remaining ingredients. NOTE: Don't dip the cherries until they are completely dry! Water causes chocolate to seize and get grainy and gross.
- Line a baking sheet with parchment or wax paper, pour pop rocks into two small bowls, and set aside. If pitting the cherries, continue to step 3. If leaving cherries in tact, skip to step 4.
- Using a cherry pitter, turn the cherries on their side so the stem is sticking out parallel to the floor and remove pit according to package instructions.
- Add the white chocolate chips to a glass bowl and microwave, stirring every 30 seconds, until white chocolate becomes silky smooth and no lumps remain. About 1.5 to 2 minutes. Alternately, melt chocolate in a double boiler, if preferred.
- Gently pick up a cherry by the stem and dip halfway into the white chocolate, leaving a bit of the bright red showing at the top. Carefully lift the cherry out of the chocolate and lightly shake off the excess. Place the cherry on the lined baking sheet and immediately sprinkle with Pop Rocks. Repeat with remaining cherries.
- Once finished, refrigerate until the white chocolate has completely hardened and keep chilled until ready to serve.