The Cherry Ripe is one of Australia's favourite chocolate bars and these Cherry Ripe Balls might be even better. These sweet bliss balls are no-bake and fun to make. The result? I'd describe them as dangerously delicious!
These Cherry Ripe bliss balls are also known as Cherry Ripe truffles or no-bake chocolate cherry coconut balls. The recipe has been adapted from my popular Cherry Ripe Slice Recipe. Love these flavours? You might also like my Cherry Recipe Cake Recipe.
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Why you'll fall in love at first bite
Inspired by one of Australia’s most iconic chocolate bars, this retro-style recipe is easy to make and always a favourite at Christmas and party tables across the country.
One warning, though. They'll disappear in a flash! This recipe makes 24 balls, so double or triple the recipe if you're expecting a crowd.
Ingredient notes
The ingredients you'll need are:
- milk arrowroot biscuits (or any other plain, moderately-sweet biscuits)
- desiccated coconut (unsweetened) – don't use shredded or flaked coconut as the balls won't hold together
- sweetened condensed milk
- red glace cherries
- red food colouring
- milk and dark chocolate.
The ingredient measurements are in the recipe card at the end of this post.
How to make Cherry Ripe Balls
Mix. Roll. Decorate. It really is that easy! But let's get to the details.
Mix
Crush or process the biscuits to a fine crumb texture. Then, combine the biscuit crumbs, coconut, condensed milk, halved glace cherries and 5-6 drops of red food colouring in a mixing bowl. Stir well to combine.
The mixture should turn pink and hold together well – just like the inside of a cherry ripe (see image 1)!
Roll
Roll about a tablespoon of the mixture into balls. Place the balls onto slice trays lined with baking paper – you'll need two – and place into fridge to set a little while you melt the chocolate (see image 2).
Decorate
Now for the fun bit.
Start by melting the milk and dark chocolate in two separate bowls. I find the best way to melt chocolate is by using 20 second bursts in the microwave and stirring well between bursts until the chocolate is smooth, glossy and runny (see image 3).
Next, decorate balls by dipping in melted chocolate, half dipping in melted chocolate or drizzling some chocolate over the balls.
You can layer the two different types of chocolate (for example, dip half in milk chocolate and drizzle with dark chocolate), and use coconut and cherries to decorate. I coloured some of the decorating coconut with red food colour. You can also simply roll the balls in coconut.
Once decorated, place the balls into the fridge for at least 2 hours to set (see image 4).
Enjoying and storing
Store Cherry Ripe Balls in an airtight container the fridge for up to one week or freeze them for up to 3 months. They're great chilled, straight from the fridge, or enjoy them at room temperature.
Recipe FAQs
Yes, the colouring is optional and doesn’t affect flavour. They just look prettier coloured pink!
Hmmm, you may need more biscuit crumbs or extra chilling time.
No — fresh cherries release too much moisture.
More no-bake snack ball recipes
On a roll? Try one of these:
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Cherry Ripe Balls
Equipment
- 2 slice tins (27 x 17cm approx)
Ingredients
- 10 milk arrowroot biscuits (or any other plain, sweet biscuits) (85 grams)
- 250 grams desiccated coconut (3 cups)
- 395 gram tin condensed milk
- 200 grams red glace cherries halved
- 6 drops red colouring
- 180 grams milk chocolate
- 180 grams dark chocolate
- little extra coconut, colouring and glace cherries (for decorating)
Instructions
- Line slice tins (approx 27 x 17cm) with baking paper.
- Crush or process biscuits to a fine crumb texture.
- Combine biscuit crumbs, coconut, condensed milk, halved glace cherries and 5-6 drops of red food colouring in a mixing bowl. Stir well to combine. Mixture should turn pink and hold together well.
- Roll (about a tablespoon of) mixture into balls. Place onto trays and place into fridge to set a little while you melt the chocolate.
- Melt milk and dark chocolate in two separate bowls, using 20 second bursts in the microwave and stirring well between bursts until chocolate is smooth, glossy and runny.
- Decorate balls by dipping in melted chocolate, half dipping in melted chocolate or drizzling some chocolate over the balls. You can also layer the two different types of chocolate (for example, dip half in milk chocolate and drizzle with dark chocolate), and use coconut and cherries to decorate. You can also simply roll the balls in coconut.
- Place into fridge for at least 2 hours to set.
Carolyn says
Thank you for these and Merry Christmas Libby