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Steak-Lover's Cherry Chocolates #A1

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“A.1. Original Sauce Recipe Contest Entry. Serve after a steak dinner with red wine to let someone know how much you love them. These dark chocolates are filled with a super simple stove-top fruit filling laced with A1 steak sauce. The result is addictive. For the barbecue lover in your life (even if that's yourself). You'll need a candy mold for this easy project--mine has 12 pockets about 1 inch wide, which I used it twice to make a total of 24 filled chocolates.”
24 candies

Ingredients Nutrition

  • 12 ounces dark chocolate chips
  • 1 cup cherries, pitted and chopped
  • 12 cup pineapple, diced small
  • 3 tablespoons brown sugar
  • 3 tablespoons A.1. Original Sauce


  1. First, create the chocolate shells that you'll later fill. Using a double boiler set up, melt half of the chocolate. I use a glass bowl over a small pot of simmering water. Once the chocolate is smoothly melted, remove it from the heat and fill each of the pockets in your candy mold about 1/2 full. Use a small spoon or brush to smooth this down and brush the chocolate up the sides of the mold. Allow the chocolate to cool slightly, then lightly brush up along the sides again. Be sure that the sides and bottom are covered with a light layer of chocolate, then set your mold in the freezer to harden.
  2. Make your filling: In a small saucepan over medium heat, mix together the chopped cherries, pineapple, and brown sugar. Allow this to cook, stirring occasionally, until you see a lot of water has released from the fruit. Mix in the A1 steak sauce, turn the heat down to low-medium, and stir occasionally until the liquid has reduced by half. Taste the filling for a balance of sweet and savory--the water content of your fruit might mean you need a bit more brown sugar or a bit more steak sauce. Once reduced and flavorful, remove from the heat and allow to cool completely.
  3. Fill and cover your candies: Retrieve your chilled chocolate shells and add your fruity filling to the centers by either piping or carefully spooning. Heat the rest of the chocolate using your double boiler and top off the candies to form the "bottoms," smoothing them with a spatula.
  4. Chill to set, then they're ready to eat!

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