Chocolate-Seeded Black Forest Cherries with Kirschwasser Coulis

Kitchen Cookware
Sinful chocolate cherry bliss! Black Forest cherries stuffed with chocolate covered espresso beans, served with mint leaves, whipped cream and Kirschwasser Coulis.
Course Dessert
Servings 5


For the seeded cherries:

  • 20 canned Black Forest cherries drained, pitted, and stems removed
  • 20 Mokka-Bohnen chocolate covered espresso beans
  • 20 medium-sized mint leaves for garnish
  • whipped cream for garnish

For the Kirschwasser Coulis:

  • 1 cup canned Black Forest cherries drained, pitted, and stems removed
  • 2 tablespoons to 3superfine sugar
  • 1 tablespoon Kirschwasser


For the Kirschwasser Coulis:

  • Place the cherries and 2 tablespoons of the sugar in a food processor or blender and purée. Add more sugar, if necessary, and the Kirschwasser. Pass the puréed cherries through a fine mesh sieve to remove the skins. Place in a fine-nozzled squeeze bottle and store refrigerated for up to 5 days.

Assemble the dish:

  • Insert a chocolate-covered espresso bean into the center of each cherry. Place five mint leaves on the center of each serving plate in a star shape so that the points radiate outward from the center. Place one Chocolate-Seeded Black Forest Cherry atop the stem end of each mint leaf. Garnish with a dollop of whipped cream and a drizzle of the Kirschwasser Coulis.