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- 425 g pitted black cherries, halved
- 75 g unsalted butter
- 240 g of chopped white chocolate
- 3/4 cup powdered sugar
- 1/2 cup milk
- 1 lightly beaten egg
- 1 teaspoon of vanilla extract
- 2 cups of flour with yeast
- 1/2 cup icing sugar * to serve
Grease a 12-hole muffin tin, ⅓ cup capacity.
Place the cherries in a paper towel and pat dry.
Melt the butter in a large saucepan.
Add half of the chocolate with the sugar.
Stir over low heat until smooth.
Get away from the heat. Beat milk, egg, vanilla, and flour until mixture is combined.
Cut the cherries in half and fold them together with the remaining chocolate. Place the mixture in the greased muffin tins.
Bake at 190C for about 20 minutes.
Let cool in the pan for a few minutes, then turn on the wire rack.
Powder with icing sugar.
Serve hot or cold.
- 1 12-hole muffin tin
The first time I did this, I thought a can full of cherries was going to be too much, but it didn't, don't skimp on the whole can. Cadbury or Nestle chocolate is recommended.