Dark Chocolate Cherry Gelt Recipes

CREAMY CHERRY CHOCOLATE GELATO

Steps:

• Combine half-and-half, sugar and egg yolks in double boiler; cook over medium heat, stirring, until mixture reaches 185 degrees F on a candy thermometer.
• Remove the mixture from the heat; set pan in an ice bath.
• After mixture has cooled, stir in Amaretto, chopped cherries and grated chocolate. Refrigerate, covered, at least 2 hours or overnight.
• Churn mixture in the ice cream maker according to manufacturer's directions until not quite thick, about 20 minutes.
• Pour gelato in a freezer-safe container; freeze until set, about 3 hours.

DARK CHOCOLATE CHERRY LOAF CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a 9-by-5-inch loaf pan with parchment, allowing it to hang over the sides. Spray the parchment with baking spray and set aside.
• In a large bowl, combine the cake mix, milk, melted butter and eggs until smooth. Fold in the chocolate chunks. Add the batter to the prepared loaf pan. Place the loaf pan on a sheet pan and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool slightly before removing it from the cake pan, then allow the cake to cool completely, about an hour.
• For the cherry glaze: Mix the powdered sugar, preserves and milk until thoroughly combined; it should be thick but pourable. Add the food coloring and mix through. Pour the icing over the cake, allowing it to drip down the sides. Sprinkle over the mini chocolate chips. Slice and serve.

DARK CHOCOLATE CHERRY GELT

Steps:

• Put the chocolate in a double boiler set over simmering water. Melt the chocolate, stirring, until smooth. Stir in the cherry extract.
• Use a liquid measuring cup to pour the chocolate into a coin-shaped chocolate mold, filling all the way to the top. Use a bench scraper to level and remove the excess chocolate. Place the mold flat in the freezer and freeze until solid, about 15 minutes.
• Pop the chocolates face-up onto a piece of parchment paper. Use a small, soft paintbrush to brush the surface of half the coins with the luster dust, making an even coat - this way some are "wrapped" and some are "unwrapped."

HOMEMADE GELT

Steps:

• Brush miniature muffin cups lightly with oil. Pour about 1 teaspoons melted chocolate into each cup and bang on counter. Sprinkle with almonds. Refrigerate until set. Remove from muffin cups and blot off any excess oil, if needed.

DARK CHOCOLATE & CHERRY BAR

Steps:

• Line a 20cm square baking tin with a strip of baking parchment - leave an overhang as this will help lift everything out of the tin later. Scatter the amaretti biscuits over the base of the tin and set aside.
• Tip the chocolate into a heatproof bowl and pour the cream into a saucepan. Bring the cream to the boil, then pour it over the chocolate and stir until completely melted. Pour the mixture over the biscuits, then tap the tin to even out. Cover with cling film and chill in the fridge for at least 4 hrs (or up to 2 days ahead).
• While the chocolate is setting, drain the cherries over a small saucepan and set them aside. Simmer the juice from the tin for about 5 mins or until syrupy. This can be done a day ahead and both can be kept in the fridge.
• To serve, use the parchment handles to lift everything out of the tin on to a board and, using a sharp knife dipped in hot water, cut into six neat bars. Using a pastry brush, paint a thick stripe of the kirsch syrup across each plate, then sit a chocolate bar across the stripe at an opposing angle. Top each bar with a line of cherries and serve with extra syrup on the side.

DARK CHOCOLATE-CHERRY GANACHE BARS

Steps:

• In a food processor, pulse together the flour, sugar, cocoa powder and fine sea salt. Pulse in the butter and vanilla until the mixture just comes together into a smooth mass. Line an 8-inch square baking pan with parchment or wax paper. Press the dough into the pan. Prick all over with a fork. Chill for at least 20 minutes and up to 3 days.
• Heat the oven to 325 degrees. Bake the shortbread until firm to the touch and just beginning to pull away from the sides, 35 to 40 minutes.
• Cool in the pan for 20 minutes on a wire rack. Brush jam over shortbread's surface and let cool thoroughly.
• Place chocolate in a heatproof bowl. In a saucepan, bring the cream to a simmer. Pour over the chocolate and whisk until smooth. Whisk in the kirsch. Spread over shortbread. Sprinkle fleur de sel on. Cool to room temperature; cover and chill until firm. Slice and serve.