Prep Time: 20 minutes Cooking Time: Serves: 8
The perfect end to a Christmas dinner, for when you really can’t eat any more but don’t want to stop either!
willie's cacao recipes


150 g 70% dark chocolate roughly chopped. Suggestion: Willie’s Cacao Peruvian Chulucanas 70

150 g white chocolate roughly chopped. Suggestion: Willie’s Cacao El Blanco

150 g 70% dark chocolate roughly chopped. Suggestion: Willie’s Cacao Venezuelan Rio Caribe 72

200gr Big dates



Papaya, sliced into long pieces

Peaches, sliced into long pieces

Macadamia nuts


For the Dippers

Any fruits and nuts can be used but we have matched the ingredients to the flavour notes of the chocolate

  • Peaches and papaya sliced into long pieces with Peruvian Gold Chulucanas 70 dark chocolate
  • Raspberries or strawberries with El Blanco white chocolate
  • Macademia nuts with Sea Flakes, milk chocolate with sea salt
  • Almonds with Rio Caribe 72 dark chocolate

For Dates filled with Cherry ganache:

150 g Peruvian Gold Chulucanas 70, roughly chopped

150 ml double cream

100 g amarena cherries, drained and chopped (Fabbri are the best, but use any good sour cherry preserved in syrup)


Greaseproof paper

Step by step photographic guide

Share & Print


For the Dates with Cherry Ganache

  • Next make the ganache. Slowly add the cream to a bowl of melted Peruvian Gold Chulucanas 70, stirring until they are well combined.
  • When the mixture is combined, add the cherries.
  • Cut a small line along the length of the dates and remove the stones. Pipe the ganache into the dates.

For the dippers

  • Melt the chocolate in heatproof bowls set over a pan of gently simmering water, making sure that the bottom of the bowl is not in contact with the water. Use a separate bowl for each type of chocolate.
  • Dip raspberries or strawberries in El Blanco, and the peaches and papaya in Peruvian Gold Chulucanas 70. For larger pieces of fruit such as peach or papaya, hold onto one end and dip the other into the chocolate. Leave to set on greaseproof paper in the fridge.
  • Dip the macadamia nuts in melted Sea Flakes chocolate, and the almonds in Rio Caribe 72. To dip the nuts, use two sharply pointed cocktail sticks. Stick one into the nut and dip into the chocolate, and use the other to push the nut off the stick and onto the greaseproof paper. This also works for smaller fruits and berries.
  • Experiment! Try playing with combinations of different fruits and nuts with chocolate and find what works for you

Willie Recommends

Alternative Recipes


Subscribe to our newsletter to receive 10% off your first order & exclusive offers from Willie’s Cacao.

You can unsubscribe at any time.