Cherry Ripe Discs

Directions

1. For the base, gently melt the cacao butter in a heat-proof bowl over a simmering pot of water

2. Allow it to cool a little then blend/process it with the other 3 ingredients for the base, until well combined, but still with some texture

3. Next, press this mixture into round silicone moulds and pop in the fridge/freezer until firm. About 10-20 mins. If you don’t have moulds use your hands but ensure it’s very firm and not crumbly.

4. While the base is cooling, prepare your melted chocolate for the coating by placing the cacao butter in a heatproof bowl over a pot of low simmering water. Gently melt then add in the rest of the ingredients.

5. Once the butter has melted, whisk the ingredients together until smooth and luscious. You can remove from the heat for this step to avoid overheating. Allow the chocolate to cool just a little so it doesn’t damage your cherry filling.

6. Pop the cherry discs out of their moulds and place on a wire cake rack. Pour the melted chocolate over each disc until fully covered. Allow them to cool a little before placing a pinch of cayenne on top. Allow them to dry where they are or put in fridge. If you want to fully enrobe them use a fork and dunk them in the melted chocolate.

7. Leftovers can be stored in a sealed container in the fridge.

   • Note: Cocoa butter typically has a melting point of around 34–38 °C, so if the temperature in your kitchen is warm, keep your Cherry Ripe Discs in the fridge, otherwise they’ll be fine at room temperature for at least a week or longer.