Saturday, August 18, 2012

Allergy free dark chocolate cherry ripe bits recipe

Cherry Filling
  • 2 cup desiccated coconut
  • 2 cups red glace cherries
Chocolate dip
  • 300g Lindt 70% chocolate
  • 2½ tbsp Nuttlex

  • Process the glace cherries until smooth.
  • Add the coconut and process until evenly mixed.
  • With a teaspoon, remove bits of the cherry mixture.
  • With your fingers, shape each bit into small balls as best you can and place them on some plates.
  • Refrigerate for half an hour or until more solid and workable.
  • If you like, lightly pat the cherry mixture into a smoother shape while cold.
  • Line a baking tray with aluminium foil.
  • Combine the chocolate and Nuttlex in a microwave-safe bowl, and microwave it to melt the chocolate completely, stirring every minute. Alternatively, melt both in a heatproof bowl over a saucepan of warm-hotish water (don’t boil the water).
  • Using either two forks, dip the individual balls of cherry so that they are completely covered, and place them on the baking tray.
  • Refrigerate until the chocolate is set.

  • The amount of chocolate required may vary.
  • Best to eat within 24 hours or wrap in foil to maintain freshness.

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