Made with dark chocolate, double cream and maraschino cherries, this recipe is a must try. 


  • 1 jar of maraschino cherries

  • Kirsch (you will use about a ¼ bottle)

  • 450g (1lb) dark chocolate, broken into small bits

  • 200ml (7fl oz) double cream

  • 25g (1oz) unsalted butter

  • 20 sweet cases (optional)


  • 1.

    Get ahead: empty the liquid out of the cherry jar and fill it right up to the top with kirsch instead. Put the lid back on and leave it for a week to hibernate. After a week, drain the cherries, reserving the kirsch liquid.

  • 2.

    Line a 39 x 35cm (15¼ x 13¾in) baking sheet with baking parchment.

  • 3.

    Put 200g (7oz) of the broken chocolate into a bowl.

  • 4.

    Pop the cream and butter into a saucepan and heat until simmering, without letting it boil. Be careful it does not burn or catch on the bottom of the pan.

  • 5.

    Take the pan off the heat, pour it over the chocolate and give it a brisk stir. Set aside, but check it to make sure that all the chocolate has melted. Give it a stir to help it along if need be. Add 2 tablespoons of the reserved kirsch and stir.

  • 6.

    Cool the mixture for an hour or so and then spoon dollops the size of a pound/euro/quarter coin onto the baking sheet. Once you have 20 dollops, go back and pop another dollop on top of the original dollop – try to keep the dollops quite tall.

  • 7.

    Place a cherry on top of each dollop, pressing it down slightly. Leave to set in a cool place.

  • 8.

    Temper the chocolate. Add 250g of chocolate into a bowl, over some simmering water. Don’t let the bowl touch the water or the chocolate will burn and don’t let any water into the chocolate or the chocolate will seize. Pop a chocolate thermometer in there – bring up to 42 degrees, once reached the temperature take off heat and cool to 32 degrees

  • 9.

    Carefully take each cherry dollop and, using two forks, dip it in the melted dark chocolate until coated all over. Place the coated dollop onto the baking parchment. Continue until all the dollops are coated with the chocolate. Leave the coated hat pegs to cool and set.

  • 10.

    Dot the top of each one with a twinkle of edible gold paint.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 247kj
  • Fat Total 11g
  • Saturated Fat 6g
  • Protein 1g
  • Carbohydrate 18g
  • Sugar 15g
  • Sodium 7mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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