Chocolate cherry kirsch hearts recipe

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(72 ratings)
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makes: 2
Cost: not
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  • 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.

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