makes
36
prep
25 minutes
cook
2 minutes
difficulty
Easy
makes
36
serves
preparation
25
minutes
cooking
2
minutes
difficulty
Easy
level
Ingredients
- 315 g purchased chocolate madeira cake, chopped
- 2 52 g bars Cadbury Cherry Ripe, chopped
- 125 g block cream cheese, chopped and softened
- 450 g dark chocolate melts
- 2 tsp vegetable oil
- Purchased edible icing flower or heart decorations, or sprinkles, optional
Chilling and setting time: about 2 hours.
Instructions
- Combine the cake and Cherry Ripe in a food processor and pulse to a fine crumb. Add the cream cheese and pulse to combine. Shape two-teaspoonful amounts into balls and set aside to firm, covered, in the refrigerator.
- Place chocolate in a microwave proof container and microwave on 50% power for 50 seconds. Stir the chocolate well. Microwave on 50% power for a further 20-30 seconds and then in short 10 second bursts until the chocolate is melted. Stir through the oil until smooth. Do not overheat the chocolate.
- Use a skewer or fork to dip each of the balls into the chocolate to cover. Drain off excess chocolate then place on a baking paper lined tray. Decorate with shapes or sprinkles, if desired.
- Allow the chocolate to set at room temperature first, then refrigerate until firm. Store in an airtight container, refrigerated, until required.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
