Black
Cherry and Kirsch Truffle Desserts
Serves 8
The classic combination of cherries, dark chocolate and nuts in this recipe
is simply wonderful.
350g
/ 12oz black cherries, stoned and chopped (canned may be used)
60ml / 4tbsp kirsch liqueur
5ml / 1tsp almond essence
200g / 7oz quality dark chocolate
175g / 6oz creamed coconut, roughly chopped or grated
100g / 4oz hard (block) vegetarian margarine
200g / 7oz vegetarian almond crunch biscuits
50g / 2oz hazelnuts, roughly chopped
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.
©The Vegetarian
Society 2001
|
