Image by Jeremy Simons & Guy Bailey
Ingredients (12)
- Iced doughnuts, to serve
Chocolate-dipped cherries
- 50g CADBURY Baking Dark Chocolate, White Chocolate or Milk Chocolate Melts
- 250g fresh cherries, washed, dried
Baileys dip
- 250g cream cheese, chopped, at room temperature
- 125g (1/2 cup) sour cream
- 1 1/2 tbsp brown sugar
- 60ml (1/4 cup) Baileys Irish Cream liqueur
Chocolate brownie dip
- 200g dark chocolate, finely chopped
- 125ml (1/2 cup) pouring cream
- 100g store-bought chocolate brownies, broken into small chunks
- 1 tbsp chopped pecans or walnuts
- Melted white chocolate, to drizzle
Method
- Step 1 For the chocolate-dipped cherries, line a tray with baking paper. Melt the chocolate in a microwave-safe bowl in the microwave, stirring every 30 seconds, until melted. Allow to cool slightly.
- Step 2 Holding a cherry by the stem, dip it into the melted chocolate, then place it on the prepared tray. Repeat with the remaining cherries. Transfer to fridge for 5 minutes for the chocolate to set.
- Step 3 For the Baileys dip, use electric beaters to beat cream cheese until smooth. Add sour cream, brown sugar and liqueur and beat until smooth. Spoon into a serving bowl.
- Step 4 For the Chocolate brownie dip, place chocolate and cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir until smooth.
- Step 5 Arrange the brownie pieces in the base of a serving bowl. Sprinkle with half the pecans or walnuts. Spoon chocolate sauce over the top. Drizzle with melted white chocolate and top with remaining nuts.