Dessert platter

Nothing could be easier for dessert than this selection of store-bought sweets. Serve on a board with fresh fruit and homemade Baileys and brownie dips for extra wow factor.

INGREDIENTS
Iced doughnuts, to serve

CHOCOLATE-DIPPED CHERRIES
50g chocolate melts (white, milk or dark)
250g fresh cherries, washed, dried

BAILEYS DIP
250g cream cheese, chopped, at room temperature
125g (1/2 cup) sour cream
1 1/2 tablespoons brown sugar
60ml (1/4 cup) Baileys Irish Cream liqueur

CHOCOLATE BROWNIE DIP
200g dark chocolate, finely chopped
125ml (1/2 cup) pouring cream
100g store-bought chocolate brownies, broken into small chunks
1 tablespoon chopped pecans or walnuts
Melted white chocolate, to drizzle

METHOD

1. For the chocolate-dipped cherries, line a tray with baking paper. Melt the chocolate in a microwave-safe bowl in the microwave, stirring every 30 seconds, until melted. Allow to cool slightly.
2. Holding a cherry by the stem, dip it into the melted chocolate, then place it on the prepared tray. Repeat with the remaining cherries. Transfer to fridge for 5 minutes for the chocolate to set.
3. For the Baileys dip, use electric beaters to beat cream cheese until smooth. Add sour cream, brown sugar and liqueur and beat until smooth. Spoon into a serving bowl.
4. For the Chocolate brownie dip, place chocolate and cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir until smooth.
5. Arrange the brownie pieces in the base of a serving bowl. Sprinkle with half the pecans or walnuts. Spoon chocolate sauce over the top. Drizzle with melted white chocolate and top with remaining nuts.

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