Chocolate-Cherry Bombs

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  • Total: 45 min
  • Prep: 15 min
  • Inactive: 30 min
  • Yield: 14 servings
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1/3 cups boiling Water

1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin

1 can (5 oz.) Evaporated Milk

2 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped

14 maraschino cherries with stems, drained


  1. 1. Add boiling water to gelatin mix in a medium bowl; stir for 2 min. or until completely dissolved.
  2. 2. Microwave evaporated milk and chocolate in microwaveable bowl on high for 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Add to gelatin; whisk until blended.
  3. 3. Pour into 14 (3 oz.} paper cups sprayed with cooking spray. Refrigerate for 15 min.
  4. 4. Top with cherries, pressing in slightly to stick. Refrigerate 20 min. or until firm. Unmold to serve.
  1. Variation: Substitute mini-muffin pan or ice cube tray for paper cups.