I was driving around northern Spain last year and was taken aback by the many, many cherries for sale by the roadside. Big fat cherries bursting with juice and as shiny as a mirror. But after my third bag, I felt they needed a bit of variation. Having found a jumbo bar of white chocolate in the fridge, this ‘recipe’ was born. If you fancy it, after dipping the cherries in the white chocolate, dip them in some blitzed-up nuts for a bit of variation.
Prep time: 15 minutes
Chilling time: 15 minutes
Makes: about 40
Equipment: Large tray or baking sheet, medium bowl and microwave or medium pan, colander
100g white chocolate
500g cherries (preferably with stalks still attached)
+ Line a large tray or baking sheet with baking parchment and then set this aside.
+ Break the chocolate into a medium bowl. I like to melt chocolate in a microwave in 30-second blasts, stirring between each blast. Alternatively, melt the chocolate in a bowl that just sits on top of a medium pan with a little bit of boiling water. Just make sure the bowl doesn’t touch the water as this could make the chocolate grainy.
+ White chocolate is more difficult to melt than dark or milk. There is a fine line between it being just melted and it burning and drying out (where it becomes thick and ‘doughy’). Keep a close eye on it and as soon as it starts melting, stir for a few seconds and then remove from the heat.
+ Wash the cherries in a colander and pat dry with kitchen paper. Then, holding a cherry by the stalk, dip it halfway into the melted chocolate. I like to dip them at a slight angle as I think it looks a bit cooler.Then shake off the excess and sit the cherry, stalk side up on the tray or baking sheet. Repeat with the rest of the cherries.
+ Place the coated cherries in the fridge for at least 15 minutes, or until the chocolate hardens, before serving. I think these look so pretty when presented all together on a big plate or cake stand.