Cherries Dipped in White Chocolate

White chocolate dipped cherries

If you wander through the markets in Australia in December you’re sure to hear a fruit seller booming “The cherries are ripe!” across the stalls. Boxes of cherries line the aisles, ready to be given as Christmas gifts or simply to adorn the table in decoration, given their seasonally-appropriate hue.

Cherries are synonymous with Christmas and the relaxed living we assume during the Summer break. They are a fruit that encourages slowing down, given the whole pip situation, and the relatively little reward you get from each fruit. On a hot day, working your way through a bowl of cold cherries from the fridge, perhaps while watching the cricket on the TV, is an excellent past time if you’re in need of some peace.

I think we all need a little peace on Christmas Day, or at least a break from the heavy, rich food that is sure to be on the table. These chocolate-dipped cherries will provide both.

White chocolate dipped cherries

Cherries possess a floral, fruity flavour as well as a hint of nuttiness, from the almond-scented seed. This fruit and nut combo is a natural partner to creamy chocolate, and dunking the glossy, ripe fruit into a pool of molten white chocolate is a very satisfying brokering of that relationship.

I chose white chocolate to keep within the festive palette and added silver sugar pearls as ornamentation, because what’s a Christmas dessert without some bedazzling?

The chocolate-dipped cherries will look beautiful on the table during the meal, and can be served alongside other desserts as a decorative yet delicious accent that won’t weigh everyone down. I can also attest that they will be well received during morning tea at work.

White chocolate dipped cherries

Cherries Dipped in White Chocolate

Serves 6-8, takes about 20 minutes


2 big handfuls of cherries

150g white cooking chocolate

1 packet of silver sugar pearls


Line a baking tray that will fit in your fridge with baking paper.

Melt chocolate in the microwave or in a bowl over a barely simmering saucepan of water. White chocolate can be trickier to melt than milk or dark, so watch it carefully because once it starts to burn, there’s no going back.

Dip the cherries into the melted chocolate a few times then place on the baking tray. While the chocolate is still wet, drop tiny pinches of sugar pearls onto the chocolate. You may have to pick up the cherry to get good coverage, though there’s no need for precision.

Place the cherries in the fridge until the chocolate is set.

Serve with an empty bowl, ready for the discarded pips.

Other ideas on Simple Provisions:


White chocolate dipped cherries

70 thoughts on “Cherries Dipped in White Chocolate

      • my white chocolate was getting too thick so I added a tad of cream or half and half and now the white chocolate will not stick to cherries at all. Have any ideas to correct my white chocolate or should I buy new chips? Please let people know what to do when it gets to thick and not to use cream. Thanks

      • Sorry to hear it Sally. White chocolate is very temperamental. Unfortunately the best approach is to start again, there’s no magic rescue for it. Good luck.

  1. You’ve put together two of my father-in-laws favorites. I’ll have to file this away for a Father’s Day treat around here. I was surprised when a friend from Australia came over on the 4th of July and said it felt like Christmas… Cherries in the midst of winter would be a wonderful thing. Enjoy!

  2. What a beautiful dessert and presentation — I love the elegant silver dragées. And now that I know you all eat cherries for Christmas, it makes me long to come down to Australia for the holiday season more than EVER! :)

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    • Oh wow. That doesn’t feel so good, especially given the fuss that seems to be happening there about copyright infringement. I’ve asked them to attribute my content with a link. Thanks for letting me know.

      • You’re so welcome. I had seen the Cherries before, so I googled searched them and found your blog. They are really beautiful and I do believe that credit should be given, where credit is due!!

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  8. How beautiful! It’s still early for cherries but there’s strawberries now, and this is a precious idea for my little girls princess party. Thank you :)

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    • Hi Lisa! Yes, they are my original photos. There was a person claiming them as her own awhile ago, but I definitely shot them (and ate them, as well as the left over melted white chocolate!).

      • I am hastening to make corrections now. I wish I’d pinned the appropriately credited pic in the first place so that I didn’t ruin my batch, LOL. ;-)

        Also, I know I’ve said it before but it bears repeating: You take beautiful food pics. :-)

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  21. I have been making these for the past few hours and only have six made. The white chocolate gets too thick any suggestions. The first bag of chips when melted and too thick I added a tablespoon of Half & Half DON’T do that, had to toss. Next batch I put in microwave and burnt the heck out of the chips. My 3rd and last bag has melted and now too thick. Any suggestions to thin the melted chips out. These are harder than they look to make. I have to rest now and wait for anyone’s reply. Thanks

    • Hi Sally. First of all, be sure you start with QUALITY white chocolate. Now, if you microwave (as opposed to a double broiler), microwave at 30 second increments, stirring in between until the chocolate has melted. White chocolate is not as easy to work with as milk. Dip as quickly as possible, then stir in some vegetable oil to keep the chocolate nice and smooth. That should work! Good luck.

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