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.

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