Sour cherry and white chocolate lodge

This is a recipe for a white chocolate lodge with a rich flavour that fits perfectly with the fruity sour cherries, the crunch walnuts and your favourite biscuits.

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  • 400 ml condensed milk
  • 100 g butter
  • 360 ml white couverture chocolate
  • 200 g canned sour cherries or sour cherry preserves (strained)
  • 150 g walnuts
  • 450 g biscuits of your own choice


  • Smash the couverture chocolate into small pieces and add them to a bowl.
  • In a pot, add the butter and the condensed milk and heat the mixture over medium heat until the butter has melted and the mixture is about to come to a boil. When it starts to bubble, remove the pot from the heat.
  • Pour the butter-condensed milk mixture over the pieces of the chocolate and cover the bowl with cling film.
  • Allow 1 minute for the mixture to set and then remove the cling film and stir the mixture properly with a spatula until the chocolate has completely integrated into the mixture.
  • Then, using your hands, break the biscuits into large pieces and add them to the mixture, together with the cherries and the walnuts.
  • Stir properly with a spatula.
  • Transfer the mixture to a cake tin or to a piece of parchment paper and shape it into a lodge.

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