Chocolate dessert recipe.
Day twelve of Countdown to Christmas & its time for a chocolate dessert,
It’s been a busy few weeks in my Stable Kitchen. Both, developing new recipes for a local food company & making my chocolate truffles for Christmas orders. Dreaming about chocolate the other night – there are worst dreams -, I have created this decadent dessert, just for you.
The recipe below is great for for a dessert, if you are not a fan of the traditional Christmas Pud. No need to spend hours in the kitchen with this one, make ahead, keep in the fridge & its ready when you are. You could also use other fruits, but I think the cherries make it a sort of a lighter rehash of that old favourite Black Forest Gateau!!. For extra decadence serve with extra cherries & dark chocolate sauce with a couple of tablespoons of cherry brandy added.
CHOCOLATE & CHERRY & ALMOND PIE
Serves 12. V. Contains nuts. Oven 180c/359f/Gas Mk 4. Prep: 15 mins, plus cooling & chilling Cooking 10 mins. Equipment: 1.23cm Flan Dish.
For the Base:
250g Chocolate Biscuits, finely crushed.
70g Melted Butter
Mix the above ingredients together & press into the base & sides of the flan dish. Cook for 10 mins, until set & leave to cool.
For the filling:
200g Frozen Black Cherries. Defrosted & drained.
3 Tbpns Black Cherry Jam
170g Cream Cheese
140g. Almond Butter
200ml Greek Yoghurt.
Lay the drained cherries over the base of the cooled base. Beat together the remaining ingredients & spoon over the cherries. Level the surface & chill in the fridge for 30mins.
For the topping:
115g Plain Chocolate, broken into pieces
25g Unsalted Butter
150ml Double Cream.
Melt the butter & chocolate together over a pan of simmering water. Remove from the heat, stir in the cream & beat until the mixture is smooth. Level to cool for 15-20 mins until the mixture thickens. Gently spread over the top of the filling. Chill for at least 1 hour before serving.
Serve, deorated with seived cocoa powder or, grated chocolate.
If you would like see to a particular recipe on the blog, or have a question about your festive cookery, plase leave a comment in the box below.
Until tomorrow.
Truffleicious blog 