Cherry chocolate cooler
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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.
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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
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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© Great British Chefs 2019