Black cherry and kirsch truffle desserts


  • 50g/2oz hazelnuts, roughly chopped
  • 200g/7oz vegetarian almond crunch biscuits
  • 100g/4oz hard (block) vegetarian margarine
  • 175g/6oz creamed coconut, roughly chopped or grated
  • 200g/7oz quality dark chocolate
  • 1 tsp almond essence
  • 4 tbsp kirsch liqueur
  • + 1 more ingredients
    • 350g/12oz black cherries, stoned and chopped (canned may be used)

1. Lightly oil 8 ramekin dishes with a flavour free oil and line with silicone baking parchment. 2. Place the fresh or canned cherries in a bowl and pour over the kirsch liqueur and almond essence. Leave to marinate for 2 hours. 3. Melt the chocolate, creamed coconut and margarine together over...

View full recipe at SpringPad


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