Ingredients:
For the filling:
1 cup (150 g) cherries (fresh or frozen, pitted)
2 tbsp sugar
1 tbsp cornstarch
2 tbsp water
For the cream layer:
1 cup (250 ml) heavy cream (cold)
1/2 cup (120 g) cream cheese or mascarpone
2 tbsp powdered sugar
1 tsp vanilla extract
For coating:
1 ½ cups (250 g) white chocolate (melted)
1 cup (100 g) shredded coconut or white sprinkles
Instructions:
- Prepare the Cherry Filling:
In a small saucepan, add cherries, sugar, and water.
Cook over medium heat for 5–7 minutes until cherries soften.
Mix cornstarch with 1 tablespoon water and stir into the cherries.
Cook until thickened, then let it cool completely.
- Make the Cream Filling:
Beat the heavy cream until soft peaks form.
Add cream cheese (or mascarpone), powdered sugar, and vanilla.
Beat again until smooth and creamy.
Chill the mixture for about 30 minutes.
- Assemble the Balls:
Take a small spoonful of the cream mixture, flatten it slightly.
Place a small amount of the cherry filling in the center.
Carefully wrap the cream around the cherry to form a ball.
Place the balls on a tray lined with parchment paper and freeze for 20–30 minutes.
- Coat with Chocolate:
Melt white chocolate (in a microwave or double boiler).
Roll each frozen ball in the melted chocolate, then in shredded coconut or white sprinkles.
Place back on the tray and refrigerate until set.
🧊 Storage:
Keep refrigerated in an airtight container for up to 5 days or freeze for up to 1 month.
Would you like me to give you a no-bake version or one that uses Raffaello wafers or biscuits for extra crunch?Those look absolutely delicious! 😋
They’re white chocolate balls with cherry filling — often called Cherry Raffaello Truffles or Cherry Cream Balls. Here’s how you can make them at home:
🍒 Cherry Cream Balls Recipe
Ingredients:
For the filling:
1 cup (150 g) cherries (fresh or frozen, pitted)
2 tbsp sugar
1 tbsp cornstarch
2 tbsp water
For the cream layer:
1 cup (250 ml) heavy cream (cold)
1/2 cup (120 g) cream cheese or mascarpone
2 tbsp powdered sugar
1 tsp vanilla extract
For coating:
1 ½ cups (250 g) white chocolate (melted)
1 cup (100 g) shredded coconut or white sprinkles
Instructions:
- Prepare the Cherry Filling:
In a small saucepan, add cherries, sugar, and water.
Cook over medium heat for 5–7 minutes until cherries soften.
Mix cornstarch with 1 tablespoon water and stir into the cherries.
Cook until thickened, then let it cool completely.
- Make the Cream Filling:
Beat the heavy cream until soft peaks form.
Add cream cheese (or mascarpone), powdered sugar, and vanilla.
Beat again until smooth and creamy.
Chill the mixture for about 30 minutes.
- Assemble the Balls:
Take a small spoonful of the cream mixture, flatten it slightly.
Place a small amount of the cherry filling in the center.
Carefully wrap the cream around the cherry to form a ball.
Place the balls on a tray lined with parchment paper and freeze for 20–30 minutes.
- Coat with Chocolate:
Melt white chocolate (in a microwave or double boiler).
Roll each frozen ball in the melted chocolate, then in shredded coconut or white sprinkles.
Place back on the tray and refrigerate until set.
🧊 Storage:
Keep refrigerated in an airtight container for up to 5 days or freeze for up to 1 month.
Would you like me to give you a no-bake version or one that uses Raffaello wafers or biscuits for extra crunch?