Share this recipe

    Customer recipe
  • By mpnuk
  • View all recipes by mpnuk
  • Save to your scrapbook
  • Save to your scrapbook

    Seriously Chocolatey Chocolate Cherry Popping Pots

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    This recipe has kindly been submitted to us by one of our customers

    Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

    Seriously Chocolatey Chocolate Cherry Popping Pots

    Its 4 layers in a ramekin; hazelnut paste & chocolate & popping candy, dark choc mousse, white choc mousse, cherry & vanilla sauce with a cherry on top. It never fails to raise a smile! This dessert has been picked up by the chef for my wedding day in a couple of months for 100 people; it impressed him when he tasted it, I hope it will impress you too. It easily retains its pop for at least 5 days. The oil in the nuts and choc seem to prevent the candy from popping until eaten.

    What makes it the ultimate summer Seriously From Waitrose dessert?

    In the winter (as per recipe given) I make the mousse more like a thick ganache, in the summer I use a lighter mousse. Its indulgent, children, adults and grandparents all love it. And it always brings a huge smile to peoples faces when the popping starts. Email me for more details on the recipe, was hard to squeeze into 500 characters! It can also be adapted for popping ice cream nuggets (lasts 3-6 months frozen)


    • all organic where possible, makes 10
      750ml double cream
      160g white choc
      190g dark choc
      65g strawberry popping candy
      150g toasted hazelnuts
      1 1/2 tsp mixed spice
      1 vanilla pod
      1 1/2 tins cherry pie filling
      1 1/2 dsp sugar
      1 1/2 tsp vanilla extract
      optonal: pinch of salt to taste in nut mixture


    1. blend nuts to smooth oily butter mix in 70g dark choc add mixed spice chill 45mins beat until pliable paste gently mix in candy (mixture MUST be cold to prevent popping) put mixture into ramekins chill 30 mins bring 1/4 cream to boil, add remaining dark choc, sugar cool, fold in 1/4 cream whipped add to ramekin repeat for white choc add whole cherry on top chill reduce cherry liquid with vanilla pod cool, pour over ramekin extra touch: finely slice reserved vanilla pod to give cherry stalk

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars