AuthorJanellaMakes 4 large discs
Method
• For the base, melt the cacao butter in a heat-proof bowl over a simmering pot of water.
• Allow it to cool a little then blend/process it with the other 3 ingredients for the base, until well combined, but still with some texture.
• Next, press this mixture into round silicone moulds and pop in the fridge/freezer until firm. About 10-20 mins.
• In the meantime, prepare your melted chocolate for the coating by placing the cacao butter in a heatproof bowl over a pot of simmering water. Then add in the rest of the ingredients.
• Once the butter starts to melt, whisk the ingredients together until smooth and luscious. Allow the chocolate to cool just a little so it doesn’t ,let your cherry filling.
• Now the fun part - pop the cherry mixture out of their moulds and place on a wire cake rack. Pour the melted chocolate over each disc until fully covered. Allow them to cool a little before placing a pinch of cayenne on top. Allow them to dry where they are.
• Pop into a sealed container and leave in the fridge for weeks and weeks. Or serve immediately.
• Note: Cocoa butter typically has a melting point of around 34–38 °C, so if the temperature in your kitchen gets to around this, then pop your Cherry Ripes in the fridge, otherwise they’ll be fine at room temperature for at least a week. Likely much longer.
Ingredients
Directions
Method
• For the base, melt the cacao butter in a heat-proof bowl over a simmering pot of water.
• Allow it to cool a little then blend/process it with the other 3 ingredients for the base, until well combined, but still with some texture.
• Next, press this mixture into round silicone moulds and pop in the fridge/freezer until firm. About 10-20 mins.
• In the meantime, prepare your melted chocolate for the coating by placing the cacao butter in a heatproof bowl over a pot of simmering water. Then add in the rest of the ingredients.
• Once the butter starts to melt, whisk the ingredients together until smooth and luscious. Allow the chocolate to cool just a little so it doesn’t ,let your cherry filling.
• Now the fun part - pop the cherry mixture out of their moulds and place on a wire cake rack. Pour the melted chocolate over each disc until fully covered. Allow them to cool a little before placing a pinch of cayenne on top. Allow them to dry where they are.
• Pop into a sealed container and leave in the fridge for weeks and weeks. Or serve immediately.
• Note: Cocoa butter typically has a melting point of around 34–38 °C, so if the temperature in your kitchen gets to around this, then pop your Cherry Ripes in the fridge, otherwise they’ll be fine at room temperature for at least a week. Likely much longer.
