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.Read full preparation method