The English Post

Cherry white chocolate cups

Written by Veronica Lavenia

Cherry white chocolate cups are a delicious, greedy, healthy summer treat, rich in freshness and nourishment.

When the cherries are in season, I love to prepare this quick and easy snack, also ideal for serving as a dessert. Great with other fresh seasonal fruits (better if organic), I think the combination with cherries, yoghurt and white chocolate sauce is simply perfect.

White chocolate can be replaced with fresh cream for an even softer texture; dessert wine can be omitted or replaced with sour cherry syrup; almonds can be replaced with pistachios or cashews.

Cherries are fruits rich in beneficial properties such as vitamin C (excellent antioxidant); Magnesium (essential for the well-being of the nervous system), potassium and copper. They are also rich in levulose, a low glycemic index sugar. Cherries contain malic acid, a substance that stimulates liver activity.

Cherries, like all fruits and vegetables, should be consumed when in season to enjoy the benefits. Once purchased they should be eaten within a few days and kept in a cool, dry place.

For a perfect dessert, cherries are better not too ripe but crispy at the right point.

Cherry white chocolate cups: Ingredients

Serves 4

300 g (11 oz) rice (or soy) yogurt

1 tbsp Marsala or other dessert wine

1 tsp organic vanilla “Bourbon” powder

150 g (5 oz) white vanilla vegan chocolate, gluten free

3 tbsp almonds flakes

A handful of cherries



Cherry white chocolate dessert: Method

  1. Mix the yogurt with Marsala and vanilla. Melt the white chocolate in the bain-marie. Chill and add to yogurt. Blend in order to get a smooth cream.
  2. Wash the cherries and remove the kernel.
  3. In glass cups, place the cherries and cover with the cream. Decorate with almonds flakes. Cool 30 minutes in the fridge before serving.

    Ph. V. Lavenia

    Don’t miss:

    Whole wheat cherry crostatas

    Whole wheat cherry soft cakes

    Amarena cherry gluten free cake

About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.