Chocolate cherry kirsch hearts
Chocolate and alcohol, who can resist? And because these sweet, chocolate boozy hearts are small you can have two!
For the hearts:
- 150g good quality plain chocolate
- 25g hazelnuts, roasted and chopped
For the chocolate and cherry loaf:
- 350g can black cherries
- 60ml kirsch liqueur
- 5ml almond essence
- 200g good quality plain chocolate
- 175g creamed coconut, grated
- 100g hard (block) dairy-free margarine
- 200g oatmeal digestive biscuits (check that they're suitable for vegans if you're making these for a vegan or vegetarian)
- 50g hazelnuts, roughly chopped
- Use a medium heart-shaped cutter (about 3-4in across) to draw 6 heart shapes on a piece of baking parchment, place on a tray or baking sheet.
- Melt the chocolate in a bowl over simmering water. Spoon into a piping bag and outline the hearts on the baking parchment, then fill in with extra melted chocolate.
- Sprinkle chopped roasted hazelnuts over 2 of them and place the tray in the fridge to harden.
- Lightly oil a 450g/1lb loaf tin and line with baking parchment.
- Drain the cherries retaining the juice, and reserving 1tbsp of cherries. Put the remaining cherries in a bowl and pour over the kirsch liqueur and almond essence. Leave to marinade for 2hrs.
- Melt the chocolate, creamed coconut and dairy-free margarine together over a gentle heat.
- Roughly crush the oatmeal digestive biscuits and stir into the melted mixture with the hazelnuts.
- Add the marinated cherries and any remaining liquid.
- Pour the mixture into the prepared loaf tin and lightly smooth the top.
- Cover and chill for 2hrs.
- Turn out and cut 4 slices, each 1cm/1/2in thick. Use the cutter to cut out a heart from each.
- Place a plain chocolate heart on a serving plate. Top with a chocolate and cherry loaf heart, repeat, then top with a nutty chocolate heart. Use the remaining hearts to make a second stack. Chill until ready to serve.
- Chop the reserved cherries and mix with a little of the reserved juice (sweeten with icing sugar if required).
- Drizzle onto the plates around the hearts just before serving.