BBC navigation

BBC

Black cherry and kirsch truffle desserts

Ingredients

Preparation method

  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 a gentle heat.

  4. Roughly crush the almond crunch biscuits and stir into the melted mixture with the hazelnuts. Add the marinated fruit and any remaining liquid.

  5. Pour the mixture into the prepared ramekin dishes and lightly smooth the top. Cover and chill for 2 hours.

  6. Turn out the desserts and serve on individual plates.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.

Added. Check out your playlist Dismiss