• Prep Time: 25 mins
  • Cooking Time: 0 mins
  • Serves: 12

White Chocolate Cherry Cups

  • Recipe Submitted by on

 Ingredients List

  • 250 g white chocolate broken into chunks
  • 3 digestive biscuits or graham crackers, crushed
  • 1/2 of a 400g (14oz) tin of cherry pie filling


Line a 12-hole petit fours (mini muffin) tin with mini cake liners. Melt half of the white chocolate either in the microwave in 30 second bursts (stir in between each burst to prevent it burning) or over a bain marie.
Place a teaspoon of white chocolate in each of the petit fours cases. Place another cake liner inside each of the chocolate-filled cake liners and push down slightly with your fingers so that the white chocolate comes up the sides of the liner - right up to the top. This can be a little fiddly, and you may have to spoon a little more chocolate into a couple of the cases to ensure an even covering all round.
Place in the freezer for 20 minutes to freeze.
After 20 minutes, very carefully remove the inside liner from each of the chocolate cases. Try to work quickly, as the chocolate will melt if in your hands for too long.
Place 1/2 a teaspoon of biscuit crumbs in each case, then top with a teaspoon of cherry pie filling. Place in the freezer for 10 minutes to firm up.
After 10 minutes, melt the remaining chocolate and take the chocolate cases out of the freezer. Drizzle the chocolate on top to fully cover the cherry pie filling (try not to let the chocolate go down the sides, as it will be difficult to remove the outer cases later). Place back in the freezer for 10 minutes.
Remove from the freezer and carefully peel the outer cases off. Store in the refrigerator until you'd like to serve them.

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