Gold Dipped Cherry Balls

  • Difficulty: Medium
  • one hour and 30 minutes
  • 6 servings

Today, we wanted to go a little classy so we’ve made a shiny dessert, one that you will only find in those hot-shot restaurants. First, we’ve soaked some maraschino cherries in white rum, and we’ve coated them with a mix of biscuits, walnuts, and cocoa. But the golden touch (wink!) was to cover them with edible gold leaves. It’s easier than you think, so try it at home and see it for yourself.

Ingredients Needed for Gold Dipped Cherry Balls

3.5 ounces of maraschino cherries
2 fluid ounces of white rum
9 ounces of biscuits
7 ounces of walnuts
2 tablespoons of cocoa powder
3.5 ounces of powdered sugar
2 ounces of butter, melted
1 teaspoon vanilla extract
2 tablespoons of milk
2 tablespoons of pistachio, chopped
edible gold leaf

How to Cook Gold Dipped Cherry Balls

  1. Place the maraschino cherries in a small bowl and pour the white rum over them. Let them soak for 20 minutes.
  2. Add the biscuits and walnuts in a blender and blend them until they’re crumbled.
  3. Add the mixture to a large bowl. Add the powdered sugar and cocoa. Mix to combine everything.
  4. Add the melted butter, vanilla extract, and milk. Mix to combine the wet ingredients with the dry ones. Refrigerate for the next 10 minutes.
  5. Grab a piece of the mixture and flatten it using your hands. Place 1 maraschino cherry in the middle of the dough and shape the ball around the cherry. Slide 1 wooden skewer inside the ball. Continue until you’ve used all of the mixture.
  6. Line a baking tray with parchment paper and lay the balls over it. Refrigerate them for the next 20 minutes.
  7. Fill a medium bowl with water. Lay the edible gold leaves on the water surface and dip the cherry balls, one by one, so they are covered with the gold leaf.
  8. Also, you can coat the cherry balls with crushed pistachios.

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