Finally, I melt the chocolate chips with the shortening until smooth and glossy. When I dip each frozen candy ball into the chocolate, it coats beautifully and sets quickly thanks to the cold centers. This is my favorite part—the candies go from rustic little scoops to gorgeous glossy chocolate truffles that look like they came from a boutique confectionery.
Pro Tips for Best Results
I tested this recipe three different ways, and the best improvement came from draining and drying the cherries extremely well. If you skip this, the filling becomes too soft, and the candies lose their shape during dipping. I sometimes even wrap the chopped cherries in a paper towel to remove excess moisture.
Another tip I learned the hard way is that freezing the candy centers before dipping is absolutely essential. One time I rushed and only chilled them in the fridge, and every ball melted into the chocolate and fell apart. Freezing makes them sturdy enough to coat cleanly.
If you prefer a thicker chocolate coating, double dip the candies. Dip once, let the chocolate set slightly, then dip again. The result is luxurious and extra satisfying. Just make sure the centers are still very cold when you start the second dip.
Finally, don’t skip the shortening. I know many people try to avoid it, but trust me—adding it to the chocolate gives you that smooth, silky dip that sticks beautifully to the candy centers. Without it, the coating can turn thick, dull, or streaky.
Common Mistakes to Avoid
I made a big mistake the first time I made these by rolling the filling into balls before chilling the mixture. It was so sticky that I ended up with more on my hands than on the tray. Always chill first—it saves you so much frustration.
Another mistake is using melted butter instead of softened butter. Melted butter makes the filling greasy and runny, and it won’t firm up properly even after chilling. Soft-but-solid butter blends perfectly.
One more common slip-up is letting water get into your melted chocolate. Even a tiny drop can cause it to seize up and become grainy. Make sure your bowl and utensils are completely dry before melting anything.
Finally, avoid dipping warm candy centers. If the centers aren’t cold enough, they soften instantly in the warm chocolate and fall apart. Always freeze them fully before beginning the dipping process.(See the next page below to continue…)