The classic combination of cherries, dark chocolate and nuts in this recipe is simply wonderful.
Ingredients
- 350g black cherries, stoned and chopped (canned may be used)
- 4 tbsp kirsch liqueur
- 1 tsp almond essence
- 200g quality dark chocolate
- 175g creamed coconut, roughly chopped or grated
- 100g hard (block) vegetarian margarine
- 200g vegetarian almond crunch biscuits
- 50g hazelnuts, roughly chopped
Method
- 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.
- Turn out the desserts and serve on individual plates.
