Go Back
+ servings
Cherry Ripe Balls in a small white bowl on a plate of the same
Print Recipe
5 from 6 votes

Cherry Ripe Balls

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!
Prep Time1 hr 15 mins
Cook Time0 mins
Freeze15 mins
Total Time1 hr 30 mins
Course: Dessert, Snack, Treat
Cuisine: Australian, International
Keyword: cherry ripe balls
Servings: 30
Calories: 292kcal
Author: Adrianne


  • Large mixing bowl
  • Mini Cookie Scoop
  • Baking tray
  • Baking paper/Parchment paper
  • Large heatproof jug
  • Medium heatproof jug
  • Fork
  • Zip lock bag
  • Skewer


  • 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.


Calories: 292kcal | Carbohydrates: 38g | Protein: 3g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 83mg | Potassium: 160mg | Fiber: 3g | Sugar: 22g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg