• Home
  • No Bake Cherry Balls

No Bake Cherry Balls

0 0

Share it on your social network:

Or you can just copy and share this url

Ingredients

3.5 ounces of maraschino cherry
2 tablespoons of white rum
9 ounces of biscuit
9 ounces of walnut
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

Nutritional Information

706 kcal
Calories
10 g
Protein
42 g
Fat
80 g
Carbohydrates

Bookmark This Recipe

You need to login or register to bookmark/favorite this content.

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 biscuit, walnut, and cocoa. But, the golden touch (wink!) was covering them with edible gold leaves. It's easier than you think so try it at home and see for yourself.

Features:

Ingredients

Steps

1
Done

Place the maraschino cherries in a small bowl and pour the white rum over them. Let them soak for 20 minutes.

2
Done

Add the biscuits and walnuts in a blender and blend them until they’re crumbled.

3
Done

Add the mixture to a large bowl. Add the powdered sugar and cocoa. Mix to combine everything.

4
Done

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
Done

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
Done

Line a baking tray with parchment paper and lay the balls over it. Refrigerate them for the next 20 minutes.

7
Done

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
Done

Also, you can coat the cherry balls with crushed pistachios.

Did you like this recipe? You can leave your comment here!

Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper. I’m probably too lazy to cook myself as often as I’d wish, but I always come up with the nicest twists for recipes. I add or remove ingredients, and I feel like a “Master of Ideas.” I dubbed myself that, I admit it. Other than flavors, I’m quite into movies, TV series, sports competitions, hiking in nature, traveling, and learning about other things.

Add Your Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares