Valentine heart biscuits

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Prep time:

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Serves: 2

By Dozymare



  • 175g coconut cream

  • 350g plain chocolate

  • 200g digestive biscuits

  • 50g nuts chopped (pistachio or hazelnuts work well)

  • 100g butter

  • 60ml cherry kirsch liqueur

  • 350g frozen or tinned black cherries


  1. Draw six heart shapes on baking paper - you can freestyle or use a heart cutter - should be about 4in wide.
  2. Melt 200 gs of 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 rest of the chocolate 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!

Handy Hint

These 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!

Additional Information

  • Make Ahead

  • cake

  • Biscuit and sweets

  • Cake/Dessert

  • Egg Free

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