Black Cherry and Kirsch Truffle Desserts
Very tasteful. Full of flavour.
Serves: 8
Ingredients
- 350g/12oz black cherries, stoned and chopped (canned may be used)
- 4 tbsp kirsch liqueur
- 1 tsp almond essence
- 200g/7oz quality dark chocolate
- 175g/6oz creamed coconut, roughly chopped or grated
- 100g/4oz hard (block) vegetarian margarine
- 200g/7oz vegetarian almond crunch biscuits
- 50g/2oz hazelnuts, roughly chopped
Preparation time
10 minutes
Preparation
Lightly oil 8 ramekin dishes with a flavour free oil and line with silicone baking parchment.
Place the fresh or canned cherries in a bowl and pour over the kirsch liqueur and almond essence. Leave to marinate for 2 hours.
Melt the chocolate, creamed coconut and margarine together over a gentle heat.
Roughly crush the almond crunch biscuits and stir into the melted mixture with the hazelnuts. Add the marinated fruit and any remaining liquid.
Pour the mixture into the prepared ramekin dishes and lightly smooth the top. Cover and chill for 2 hours.
