These bite-sized White Chocolate Cherry Cups are creamy, fruity, and lightly crunchy, with a sweet white chocolate shell filled with crushed biscuits and cherry pie filling. They are a simple 3-ingredient treat that is perfect for sharing, gifting, or keeping in the fridge for a quick chocolate craving.
White Chocolate Cherry Cups are a lovely little no-bake dessert when you want something sweet without making a full cake or tray of brownies. Each cup has a smooth white chocolate coating, a crisp biscuit layer, and a spoonful of cherry pie filling in the middle. The combination is rich, creamy, crunchy, and slightly tart, which helps balance the sweetness of the white chocolate.
The idea came from seeing homemade chocolate cups filled with peanut butter and jelly. It looked fun and easy, so I wanted to try a version with white chocolate. Salted caramel was one possible filling, but with white chocolate it would have been very sweet. The biscuit and cherry filling works much better because the biscuit adds texture and the cherries bring a bright fruity flavour.
Although this recipe uses only three ingredients, shaping the chocolate cups can be a little fiddly. The most important part is making sure the chocolate shell is thick enough to hold the filling. If the shell is too thin, it can crack when you remove the paper liner. Work carefully, keep the cups chilled between stages, and do not rush the peeling step.
These mini white chocolate cups are ideal for parties, dessert tables, afternoon snacks, or a small homemade treat after dinner. Because they are stored in the refrigerator, they are also handy to make ahead. Serve them straight from the fridge so the chocolate stays firm and the filling remains neatly enclosed.
Tips for Making White Chocolate Cherry Cups
- Use enough melted white chocolate in the bottom of each liner so the shell is sturdy. A very thin layer may break when you remove the inner paper case.
- When pressing the second liner into the melted chocolate, check that the chocolate rises evenly up the sides. Add a little more chocolate if you see any thin areas.
- Do not remove the outer paper case until the top layer of chocolate has fully set. Once the cup is sealed, it is much stronger and easier to handle.
- When adding the final layer of chocolate, cover the cherry filling completely, but try not to let the chocolate run down the outside. If it sets around the outer liner, peeling it away becomes difficult.
- Make a few extra cups if you are preparing them for guests. A couple may crack while you are learning the process, and the extras are always welcome.
More Chocolate Cherry Recipe Ideas
If you enjoy the classic combination of chocolate and cherries, there are plenty of ways to use these flavours in desserts. Chocolate cherry cheesecake ice lollies, Italian hot chocolate, chocolate mousse with roasted cherries, chocolate cherry fondant, gluten-free chocolate cherry cake, and chocolate cherry cheesecake brownies are all delicious ideas for anyone who loves rich chocolate with a fruity cherry contrast.
The White Chocolate Cherry Cups Recipe:
White Chocolate Cherry Cups
Ingredients
- 250 g white chocolate broken into chunks
- 3 digestive biscuits or graham crackers, crushed
- ½ of a 400g (14oz) tin of cherry pie filling
Instructions
-
Line a 12-hole petit fours tin or mini muffin tin with mini paper cake liners. Melt half of the white chocolate in the microwave in 30-second bursts, stirring between each burst, or melt it gently over a bain-marie.
-
Spoon about one teaspoon of melted white chocolate into each paper case. Place a second liner inside each chocolate-filled liner and press down gently so the chocolate rises up the sides. Add a little more chocolate where needed to create an even shell.
-
Place the tin in the freezer for 20 minutes, or until the chocolate cases are firm.
-
Carefully remove the inner liner from each chocolate case. Try to handle the cups as little as possible, as the warmth from your hands can soften the chocolate.
-
Add half a teaspoon of crushed biscuit to each chocolate cup, then top with one teaspoon of cherry pie filling. Return the cups to the freezer for 10 minutes to firm up.
-
Melt the remaining white chocolate. Remove the cups from the freezer and drizzle the melted chocolate over the cherry filling, making sure the tops are fully covered. Avoid letting the chocolate run down the outside of the liners.
-
Place the cups back in the freezer for 10 minutes, then carefully peel away the outer paper cases. Store the White Chocolate Cherry Cups in the refrigerator until ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation only.
