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IngredientsFor the chocolate hearts:150g Fairtrade plain chocolate 20g nuts - pistachio or hazelnuts work well (chopped) For the cherry and chocolate loaf: 350g black cherries (frozen or canned is fine) 60ml cherry Kirsch liqueur 200g Fairtrade plain chocolate 175g creamed coconut 100g butter 200g digestive biscuits 50g nuts - use the same as on the heart topping (chopped) |
Handy HintThese biscuits sound fiddly, but I promise you they are not - it's just a case of making chocolate hearts and a chocolate and cherry loaf then assembling into posh biscuits. Blow your other half away!! |
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Method1. Draw six heart shapes on baking paper - you can freestyle or use a heart cutter - should be about 4in wide2. Melt the chocolate in a bowl over simmering water and using a piping bag, outline the hearts, fill with the remainder of the chocolate and put into the fridge to set after sprinkling with the chopped nuts. 3. Marinade the cherries in the Kirsch, keeping approx 1 tbsp of cherries back - 2 hours minimum (overnight is better). 4. Melt the chocolate, coconut and butter in a bowl over simmering water, and add the chopped digestives and nuts. 5. Add the cherries and any remaining juice and put into a lined loaf tin, put in the fridge to set for minimum of 2 hours. 6. Turn out the "cake" and cut out hearts approx 1cm thick, you now need to assemble/layer the love biscuits. 7. Use a chocolate heart and then add a biscuit heart, followed by a chocolate heart and another biscuit finally by a chocolate heart, so each biscuit should have 3 choc hearts, and 2 biscuit ones. 8. Chop up the cherries you held back and drizzle around the assembled biscuit. Serve and enjoy! | |||||||||||||||||||||
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