Alive and Cooking

Sour Cherry Chocolate

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(Serves 4)

300g Always Fresh Sour Pitted Cherries
200g dark cooking chocolate, melted
12 sponge finger biscuits (savoiardi)
50g desiccated coconut
200ml whipped cream
50-60ml thickened cream
3 tbsp caster sugar
2-3 drops red food colouring


Combine the desiccated coconut with the whipped cream and 2 tbsp caster sugar.
Drain off the syrup from the cherries and set aside for later.

Blend the cherries until pureed and then combine with food colouring and the coconut/whipped cream.

Stir the thickened cream through the melted chocolate.

In a separate bowl, combine 50ml of the cherry syrup and 1 tbsp of caster sugar.
Drizzle the syrup over the sponge finger biscuits.

Lay a biscuit down, then pipe the cherry mixture on top, place another biscuit on top, then pipe more cherry mixture, then top with another biscuit and finally pour warm chocolate over and serve.

Sour Cherry Chocolate