These Chocolate Prune Cherry Bombs are a joyful treat. Each bite hides a plush, lightly boozy center of fresh cherries soaked in a sweet brandy-laced simple syrup, tucked into a single plump prune and coated in smooth dark chocolate. A sprinkle of finely chopped pistachios and a few sea salt flakes finish them with a colorful, nutty and slightly salty note. The result is a celebratory mix of bold flavors, lush textures and contrasting colors.
California Prunes x Cherry Bombe Jubilee inspired this recipe
In April I attended the Cherry Bombe Jubilee in New York with California Prunes. The event was full of high-energy moments and plenty of purple pride from the Prune Posse. Fashion-forward pink carpet interviews, creative installations and small gestures—like a custom purple prune hair clip—set the tone. The colorful celebration and the community of inspiring women helped spark the idea for these Chocolate Prune Cherry Bombs.
My friends Karin and Sarah joined me at Jubilee and together we soaked up the food, talks and atmosphere. Hearing speakers and connecting with colleagues I admire reminded me how community fuels creativity. That combination of inspiration and celebration is what these little confections capture.
The speaker lineup was a dream of food, beverage and empowerment leaders. From thoughtful storytellers and chefs to icons like Gloria Steinem, the messages ranged from practical advice to rallying calls for community and action. That energy and sense of possibility translates directly into these Chocolate Prune Cherry Bombs.
California Prunes and fresh cherries are the sweet centers of these Chocolate Prune Cherry Bombs
I left Jubilee feeling inspired and celebratory. Gathering with 1,000 like-minded women was a potent reminder of how collective creativity can spark new ideas. These treats combine nutrient-dense prunes with bright cherries and a few indulgent elements, turning simple ingredients into a small party in your mouth.
California Prunes are a versatile and nutritious ingredient
Prunes are not only a healthy snack but a flexible ingredient that works in both sweet and savory recipes. They appear in energy bars, cakes and savory tarts, and here they create a chewy, sweet shell around brandy-soaked cherries. Their natural sweetness and texture make them ideal for transforming a few pantry staples into something special.
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Prune Onion Fontina Puff Pastry Tarts
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Spiced Prune Coffee Cake
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Prune Almond Energy Balls
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Baked Prune Apple Oatmeal Brûlée
Make these Chocolate Prune Cherry Bombs with just 7 ingredients
These treats are simple to assemble and rely on a handful of quality ingredients to deliver contrast and depth. While indulgent, they also showcase the natural benefits of cherries and prunes.
- Cherries bring bright, antioxidant-rich flavor and a juicy bite.
- Prunes offer chewiness, natural sweetness and nutrients that pair well with fruit.
- Brandy lends fruity, oaky notes that elevate the filling.
- Simple syrup adds just enough sweetness to balance the brandy.
- Dark chocolate provides a bittersweet shell that seals the surprise inside.
- Pistachios add a lightly crunchy, nutty contrast and visual pop.
- Sea salt flakes amplify flavors and provide a delicate balance to the sweetness.
Like a box of chocolates
On the surface these look like chocolate-covered bites, but inside they reveal a boozy, fruity filling. Think of them as prune-cherry cordials: fruit and liqueur wrapped in chocolate. Unlike mass-produced cordials, homemade versions made with fresh cherries and real brandy feel fresher and more refined. The contrast of tender cherries, chewy prunes and a pistachio-speckled dark chocolate shell is an explosion of texture and flavor.
How to make Chocolate Prune Cherry Bombs
The recipe is straightforward but requires planning because the cherries need time to soak. Aim for at least 8 hours, though 24 hours is ideal. Active prep time is short.
Step 1: Soak the cherries
Pit the cherries while keeping stems intact. Make a simple syrup by simmering equal parts sugar and water until the sugar dissolves, then simmer briefly. Remove from heat and stir in brandy. Pour the warm brandy syrup over the cherries in a shallow, heatproof container, let cool, then cover and chill for at least 8 hours or up to 24 hours so the cherries absorb the syrup.
Step 2: Stuff the prunes
Each prune is unique—some soft, some firmer. Slice a slit down the center of each prune and gently open it to form a pocket. Drain soaked cherries on paper towels and gently pat them dry, then tuck one cherry into each prune, leaving the stem to help with dipping. Press and mold the prune around the cherry as needed; imperfections are part of the charm.
Step 3: Dip in the chocolate and top
Melt dark chocolate in a double boiler or microwave until smooth. Hold each cherry-stuffed prune by the stem and dip it into the chocolate, using a small spatula if needed to coat it fully. Place the coated bombs on a parchment-lined baking sheet, then sprinkle with finely chopped pistachios and a few flakes of sea salt while the chocolate is still tacky. Chill in the refrigerator until the chocolate is set.
These Chocolate Prune Cherry Bombs are simple & stylish
They look elegant but are easy to make. A little planning for soak time and a few minutes of assembly yield a festive treat perfect for sharing—or keeping to yourself. Enjoy them chilled after dinner with a sip of brandy, as a decadent ice cream topping, or tucked into the fridge for a luxurious snack any time.
Store the finished Chocolate Prune Cherry Bombs in an airtight container in the refrigerator for up to one week, or freeze them for up to one month. They’re a small, elegant celebration you can enjoy any time.
Recipe
Chocolate Prune Cherry Bombs
- Author: Becky Sue
- Total Time: 25 minutes (plus soak time)
- Yield: 16
Description
The filling is fresh cherries soaked in a sweet brandy-laced simple syrup. Each cherry is stuffed into a prune, dipped in dark chocolate, and finished with chopped pistachios and sea salt flakes for a mix of sweet, nutty and salty flavors.
Ingredients
¼ cup sugar
¼ cup water
16 cherries, pitted with stems intact
¼ cup brandy
16 prunes
4 ounces dark baking chocolate, roughly chopped
1 tablespoon pistachios, finely chopped
Sea salt flakes to taste
Instructions
1. In a small saucepan, combine sugar and water. Bring to a simmer, stirring until the sugar dissolves. Simmer over low for 5 minutes.
2. Remove from heat and stir in the brandy.
3. Place pitted cherries in a shallow, heatproof container. Pour the warm brandy syrup over the cherries, allow to cool, then cover and refrigerate for at least 8 hours or up to 24 hours.
4. Remove cherries from the syrup and pat dry on paper towels.
5. Using a paring knife, slice a small slit into each prune and open it into a pocket. Gently slide one cherry into each prune, leaving the stem exposed for dipping.
6. Melt the chocolate in a double boiler over simmering water, stirring until smooth. Alternatively, microwave in 30-second bursts, stirring, then in 10-second intervals until melted.
7. Hold each cherry-stuffed prune by the stem and dip it into the melted chocolate, using a small spatula to coat fully if needed. Place the dipped bombs on a parchment-lined baking sheet.
8. While the chocolate is still tacky, sprinkle chopped pistachios and a few flakes of sea salt on each. Refrigerate until the chocolate is set, about 30 minutes. Serve chilled.
Notes
Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert