These party-ready cherries are filled with champagne-spiked white chocolate ganache and presented on a tray as single bite sweets. Serve them alongside flutes of champagne.
The most delicious treats are often the simplest, and there’s nothing simpler or tastier than the pairing of fresh fruit and chocolate.
I wanted to whip up something elegant and satisfying in a single bite – especially for those looking to curb indulgences after all of the Christmas feasting. This recipe came to me when I found a bag of beautiful jumbo red cherries at the market.
When you’re shopping, look for the largest, most beautiful and blemish-free cherries available for these bites. Assembly is easy, but it will take some time to prep 1 1/2 pounds of cherries, so enlist an extra cherry slicer! The cherries can be sliced, pitted and stored in a paper towel-lined zip-top bag and filled just before party time. The filled cherries will release juices over time, so they are best served freshly filled.
Also, the ganache needs to set overnight so plan accordingly.
The champagne flavor in the ganache is mild and the whipped white chocolate is so creamy. It provides a nice balance to the tartness of the cherries.
We loved eating these beauties, although it’s difficult to stop with just one! I suppose it’s a good thing that the ganache recipe will fill well over a pound of cherries!
I can’t help but imagine another tasty version made with red globe grapes, which are huge and would be beautiful all lined up on a serving tray. That’s next on my list to try.
Champagne Ganache-Stuffed Cherries
- Small closed star decorator tip, Wilton 402-35
- Piping bag
- 8 oz. 2 boxes Baker’s bars white chocolate, finely chopped
- 1/3 cup heavy cream
- 2 tablespoons champagne or sparkling wine
- 1 ½ lb. large red cherries washed and patted dry
- Make the ganache: Combine the finely chopped chocolate and heavy cream in a microwave-safe bowl. Stir so that the chocolate is coated with the heavy cream. Heat for 1 minute at 100% power in the microwave. Let stand for 1 minute and then whisk together until smooth. Add the champagne and whisk again until combined. Cover the bowl with plastic wrap and place in the refrigerator overnight to set.
- Meanwhile, split the cherries horizontally and twist to open, leaving stems intact. Remove the pits by twisting them with your fingers (discard pits). Pat the cherry flesh dry on paper towels and transfer them to a zip top bag lined with paper towels to absorb any cherry juice that may seep from the cut cherries.
- Scrape the ganache (which will be soft and scoop-able) into the bowl of an electric mixer fitted with the whip attachment. Beat on high speed for 3 minutes, or until the mixture is thick like buttercream and pipeable. Transfer the ganache to a piping bag fitted with a small closed star tip (Wilton 402-35).
- Fill the cherries: If cherries want to roll and not stand upright, slice a tiny sliver from the cherry bottoms so they will sit flat. It’s best to do this before the cherries are filled. Most of mine were large enough to stand on their own.
- Place a cherry bottom on a paper towel-lined baking sheet. Pipe a swirl of ganache on top about the size of a nickel. Finish by sandwiching with a cherry top. Repeat with remaining cherries and ganache. Transfer the finished cherries to a fancy tray by their stems and serve alongside flutes of champagne.