Cherry chocolate cooler
Item 1 of 1
This cherry chocolate cocktail recipe makes a fabulous Valentine's Day cocktail. Paul A. Young uses Kirsch in this recipe to complement the cherries, but you can personalise the drink by using your loved one's favourite tipple.
First published in 2015
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Ingredients
Metric
Imperial
- 75g of cherries, tinned or fresh
- 400g of 75% dark chocolate, broken into pieces
- 50g of golden caster sugar
- 800ml of water
- 100ml of kirsch, or liqueur of your choice
- crushed ice
SAVE RECIPE
Equipment
- Blender
Method
1
Add the water and sugar to a saucepan and bring to a simmer. Place the chocolate in a large bowl, pour the hot liquid over the chocolate and whisk to dissolve
- 50g of golden caster sugar
- 800ml of water
- 400g of 75% dark chocolate, broken into pieces
2
Add the ice to a blender until it is half-full. Add the cherries, pour in the chocolate and blitz for 1 minute. Divide between glasses and mix in a shot of your favourite liqueur
- crushed ice
- 75g of cherries, tinned or fresh
- 100ml of kirsch, or liqueur of your choice
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