Cherry Ripe Balls are a quick and easy chocolate treat that are fun to make! Roll the flavours of your favourite chocolate bar into ball form!
My all time favourite chocolate bar is a cherry ripe. What is yours?
This recipe takes us back to the delightful bite into the dark chocolate, whilst our teeth sink into the pink coconut cherry remincent mix. It is pure bliss!
We use simple ingredients and some basic techniques to bring these Cherry Ripe Balls together and don't forget to have a little fun whilst you are making them!
Chocolate, biscuits, cream cheese and coconut, is there any better combination of yum!
The ingredients you will need to make the recipe, are shown in the photo below. I purchased all of mine at the local supermarket. They were all easy to find!
As you can see, the recipe calls for:
- plain biscuits: we use 250grams of plain vanilla biscuits. I use a type called 'Marie' biscuits. They are pretty basic but add another dimension to the cherry filling in our balls.
- desiccated coconut: this is the 1st of the 2 types of coconut we use for these balls. This is the most common coconut. The short version, that is widely available.
- shredded coconut: this is the 2nd type of coconut we use for our balls. It is the longer version of coconut that has a rough texture to its appearance.
- cream cheese: you can purchase this in block form or spreadable. Either type will work for the recipe as long as the quantity is as per the recipe ie 250 grams.
- glazed cherries: we use these for both flavour and texture in the balls. They get blitzed in with the cherry mix, but if you want to chop them and add them in, that works too!
- pink food dye: this is both for the cherry coconut filling as well as to dye the white chocolate for the pink stripes you see on the balls!
- dark chocolate: one of the most familiar things about a cherry ripe chocolate bar is the layer of dark chocolate. We use this to coat our balls, revealing the pink coconut mix inside
- white chocolate: we start with white chocolate, but we dye it pink as we decorate our balls with pink stripes for that visual pink and dark chocolate combo and to allure as to what is inside our balls!
Here are the step by step instructions to make the recipe. We start by blitzing the biscuits (cookies) in the food processor.
- add biscuits to the food processor (photo 1)
- blitz for 15 to 20 seconds (photo 2)
- add both types of coconut (photo 3)
- add chopped cream cheese and glazed cherries (photo 4)
No bake Cherry Ripe Balls
What we are aiming for with the biscuits is a very fine crumb. I timed this in the food processor so you would have a clear idea and it is 15 - 20 seconds.
After this time if there is any chunks of biscuits, use the pulse function and blitz for a couple more seconds until the biscuits are in powder like form.
I am very step by step about this recipe to ensure that the coconut mix is consistent when I make these balls.
I don't recommend adding all of the ingredients and blitzing as taking the extra time to blitz and then combine ensures we get the texture that we are looking for.
- add 3-4 drops of pink colouring to biscuit mix (photo 5)
- blitz to combine until the mix comes together like batter (photo 6)
- use a mini cookie scoop for consistently sized balls (photo 7)
- portion out the coconut mix onto a lined baking tray (photo 8)
Cherry Ripe Balls steps
Go gently when adding the food colour to the coconut as less is more!
You will be suprised at how little dye you need to produce a fantastic pink result.
Once the mix has come together in a wet consistent form, we remove the lid from the food processor and begin portioning it out.
I find a mini cookie scoop the handiest way of doing this for a few reasons.
One reason is that you get consistent sized balls and another is that so each time you make the recipe, you know exactly how many balls it will make!
If you don't have a mini cookie scoop, you can portion out the mix with spoons. Simply scoop and portion.
- roll the portions into smooth balls (photo 9)
- melt the chocolate and coat each ball in chocolate (photo 10)
- as you work, place the coated balls on the lined baking tray (photo 11)
- add white chocolate to a heat proof jug and melt (photo 12)
I do the portioning and rolling of the balls in 2 steps as I find it easier.
This way you are repeating portioning to use up all of the mixture and then rolling the balls.
The other method is to portion and roll, repeat, however, over the time I have made these and other chocolate balls, I have found the portion then roll to be the most efficient technique.
Once all of the balls are roll, we FREEZE them for 15 mins.
This is to ensure that when we coat them in chocolate, they stay together and don't break into bits in the hot chocolate.
- add 2-3 drops of pink to the melted white chocolate (photo 13)
- stir till the colour is well mixed in (photo 14)
- transfer the pink melted chocolate into a zip lock bag (photo 15)
- drizzle the coated balls with pink stripes (photo 16)
How to make Cherry Ripe Balls
Again for the colour, you only need a small amount. A couple of drops will turn your melted white chocolate into a very pretty pink shade!
When stirring, ensure that all of the dye is mixed in as otherwise it can pool in corners and leave a streaky effect through the chocolate.
I use the zip lock bag technique (as I did in my Baileys Cheesecake Balls) as I find it produces the 'neatest' results.
You can also use a fork, like I did in my Tim Tam Cheesecake Balls, however, I find that it looks a little bit more scribble like!
You, my friend, can use whichever technique you feel most comfortable with.
The way to think about decorating the balls as seen in the photo below, is that you are decorating the whole batch all at once and use a wide sweeping motion.
Don't worry about the excess chocolate on the balls or paper as this will quickly set and can be broken off when the balls are ready.
I like to think that I am decorating the paper, as this allows my technique to be long and the lines turn out the straightest. You can also fix any individual balls you don't think got enough coating with a touch up.
You will find that the chocolate sets very quickly once you have coated the balls.
I don't refrigerate the cherry balls in between the dark chocolate and pink chocolate layers and I melt the chocolate at separate times to give a longer period to work (slower pace my friends).
The cherry ripe balls will have an overall consistent look and size to them but they don't all have to have the exact same amount of pink chocolate!
Frequently Asked Questions
What chocolate is Cherry Ripe?
A cherry ripe is a very popular chocolate bar, commonly sold in Australia and New Zealand.
It has a rich dark chocolate coating which has a ripple effect.
The filling is a pink coconut mix and it tastes simply irresistible!
What are the ingredients in cherry ripe?
The key ingredients in cherry ripe chocolate bars are:
- dark chocolate
- food colouring
What is Cherry Ripes slogan?
Cherry Ripes come with their own unique packaging and slogan.
'The Big Cherry Taste' is the catch call for this chocolate bar to draw people in!
Is there alcohol in cherry ripe?
Cherry ripe chocolate bars do not contain alcohol.
My recipe for these Cherry Ripe Balls also does not contain alcohol.
Are there real cherries in cherry ripe?
The cherry ripe chocolate bars do not contain real cherries.
For this recipe, I do use glazed cherries as I wanted the balls to have the traditional and unique flavours of the chocolate bar as well as my own additions to the 'big cherry taste!'.
No bake Cherry ripe balls recipe
These cherry ripe chocolate balls are completely no bake!
We use the microwave to melt the chocolate and we use the freezer along the way to ensure the balls will stick together when we coat them, however there is no baking in the oven involved.
Top tips and tricks
- it really is easier if you have a mini cookie scoop!
- as the biscuits get blitzed to a fine crumb, I highly recommend a food processor as this works perfectly to chop the biscuits. The zip lock bag bang technique doesn't work so well for this recipe as you would be banging for a looooong time!
- use the food colouring a few drops at a time, it will mix and colour more than what you think for such a small amount
- if you won't want to use the 2 different types of coconut, you can use the equivalent amount of the one type
- melt the chocolate in 2 separate time periods, to allow you to work without haste
- when decorating the balls with the pink stripes, think to yourself 'coating the paper, not the balls', as this allows a more neat result
- use a fork when dropping the balls into the chocolate and don't let them sit. The action is 'dunk, coat, shake, repeat'.
- use a skewer to 'push' the balls off the fork once they are coated.
- any excess chocolate can be cut or broken off when the balls are set, so don't worry too much if there is a bit more (patience but not boredom is key!)
If you love baking and working with chocolate (its where the good times are!) then please check out my chocolate recipes, a few of which are highlighted below:
- Snickers Cookies
- Tim Tam Slice
- Kit Kat Biscuits
- Malteser Biscuits
- Smarties Cookies
- Lemon Cheesecake Bliss Balls
- Baileys Cheesecake Balls
- Tim Tam Cheesecake Balls
- Microwave Chocolate Fudge
- Oreo Balls recipe without chocolate
Get ripe on time.
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Cherry Ripe Balls
- Large mixing bowl
- Mini Cookie Scoop
- Baking tray
- Baking paper/Parchment paper
- Large heatproof jug
- Medium heatproof jug
- Zip lock bag
- 250g plain biscuits Note 1
- 2 cups desiccated coconut Note 2
- 1 cup shredded coconut Note 3
- 250g cream cheese
- 200g glazed cherries
- 2 cups dark chocolate
- 1 cup white chocolate
- 5 drops pink food colouring
- Add plain biscuits to the food processor and blitz for 15- 20 seconds till they are a fine crumb
- Add both types of coconut to the blitzed biscuits, blitz for 10 - 15 seconds to combine
- Add chopped cream cheese and glace cherries to the biscuit coconut mix and blitz for 10 - 15 seconds to combine
- Add 3-4 drops of pink food colouring and blitz for 1-2 mins till mixture comes together in one dough like form
- Transfer wet biscuit mix to a large mixing bowl. Using a mini cookie scoop, portion the mix out onto lined tray
- Roll each of the portions into balls and then place into the freezer for 15 mins Note 4
- Add dark chocolate to microwave safe jug. Heat for 1 mins then 30 seconds bursts, stirring in between till melted
- Remove cherry ripe balls from freezer. Set up work space with balls, melted chocolate and lined tray
- Working one by one place balls onto fork then dip in melted chocolate. Hold above jug and allow the excess chocolate to drip off. Use a skewer to push ball off fork onto tray. Repeat for all balls.
- Add white chocolate to microwave safe jug. Microwave for 1 min then in 30 second intervals till melted. Add 2-3 drops of pink food colouring to melted chocolate and stir to combine.
- Transfer pink chocolate to zip lock bag. Seal bag then cut a small hole at one corner. Using a diagonal motion, decorate balls with pink melted chocolate. Repeat for all balls
- Store in the fridge in an Air tight container for up to one week.
- Note 1 I use a brand called Marie biscuits. They are plain vanilla biscuits and commonly available for purchase.
- Note 2 This is the standard form of how coconut is sold. The short version not the long shredded coconut.
- Note 3 This is the 2nd type of coconut we use. It is the long shredded coconut.
- Note 4 When you are rolling the balls if the mixture crumbly, squeeze the mix together in your palm and then continue to roll. Alternatively, place the portioned balls into the fridge for 5-10 mins before rolling. We freeze the balls when they are rolled so that they stay in one solid form when we dip them in the melted chocolate.