These mini white chocolate cherry cups make a great after dinner treat and can be made in advance which is great if you're entertaining.
You'll need a pastry brush and petit four paper cases and then it's a matter of melting white chocolate, soaking fresh cherries in cherry brandy and chilling until the chocolate has set.
They're sweet, tart and have a lovely boozy hit, so make a great digestif after a big meal.
For more cherry recipes, take a look at our gallery which includes all our favourite recipes to use cherries in - from sweet and savoury options.
Melt half the chocolate in a large bowl resting over a small pan of simmering water, making sure the bottom of the bowl doesn't touch the water.
Step 2
Use a pastry brush to paint the melted chocolate inside 12 petit four cases. Chill on a baking sheet.
Step 3
Pour the brandy into a shallow bowl and put the cherries in to soak.
Step 4
Melt the remaining chocolate in the bowl and paint the petit four cases again to coat well. Chill for 30min.
Step 5
Remove cherries from the bowl, reserving brandy, and put on a plate. Microwave on high for 30sec to sun-dry slightly. Leave to cool.
Step 6
Carefully peel away the paper cases from the chocolate. Put a cherry into each cup, then add a drizzle of brandy. Chill - but take them out of the fridge 10min before serving.
Per Serving:
Calories: 110
Total carbs: 12g
Sugars: 9g
Total fat: 5g
Saturated fat: 3g
Step aside pistachio, we’re all about the cherry trend in the GH Kitchen
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
