Ingredients
Method
1.To melt white chocolate: Place melts in a microwave-safe bowl. Microwave on medium in 30-second bursts, stirring occasionally, until melted.
2.Dip top of each profiterole in melted chocolate. Place on a baking tray. Chill 5 minutes, or until chocolate sets.
3.Meanwhile, using an electric mixer, beat ricotta and sugar until smooth. Add cream and essence. Beat until thick. Stir in cherries.
4.Cut each profiterole in half. Spoon cherry mixture onto profiterole bases; sandwich with profiterole tops. Serve.
Make ahead: Prepare the cherry cream a day ahead. You’ll find profiteroles in the bakery aisle. Replace cherries with canned mixed berries, mango or peaches.
Note
Recipes+
