Chocolate Cherry Brownie Recipes
Succulent cherry and heavenly chocolate brownie? A match made for kitchen experimentation, discover the recipes making our hearts flutter.
Recipe Index

Vegan Chocolate Cherry Tart by Nadia's Healthy Kitchen

Time
35 minutes + 30 minutes Prep Time

Difficulty
Easy

Serves
8
There's a lot of heart to the perfect tart. How do we know? Nadia from Nadia's Healthy Kitchen has created a vegan wonder that is made with a whole lot of love (oh, and the help of our Chocolate Cherry Brownie hot chocolate!)
INGREDIENTS
320g ready rolled short crust pastry
150g cherry jam
235ml coconut milk
100g dark chocolate
4 heaped tbsp Chocolate Cherry Brownie Hot Chocolate
METHOD
- Preheat your oven to 200C/180C/350F
- Unroll the pastry to line a 36 x 12cm rectangle loose base pan. Line the pastry with baking paper and fill with baking beans.
- Bake for 20 minutes, then remove the paper and beans and cook for another 5-10 minutes.
- Leave to cool completely, then evenly spread the cherry jam.
- Meanwhile make the chocolate filling - break up the chocolate and add it to a saucepan along with the coconut milk and hot chocolate mix. Heat on a low-medium heat stirring continuously until the mixture is completely melted and smooth. Take off the heat and pour over the jam, then leave to cool for 10 minutes before moving to the fridge to chill for 4 hours or overnight.
- Decorate with some melted chocolate and fresh cherries. Voila!
320g ready rolled short crust pastry
150g cherry jam
235ml coconut milk
100g dark chocolate
4 heaped tbsp Chocolate Cherry Brownie Hot Chocolate
- Preheat your oven to 200C/180C/350F
- Unroll the pastry to line a 36 x 12cm rectangle loose base pan. Line the pastry with baking paper and fill with baking beans.
- Bake for 20 minutes, then remove the paper and beans and cook for another 5-10 minutes.
- Leave to cool completely, then evenly spread the cherry jam.
- Meanwhile make the chocolate filling - break up the chocolate and add it to a saucepan along with the coconut milk and hot chocolate mix. Heat on a low-medium heat stirring continuously until the mixture is completely melted and smooth. Take off the heat and pour over the jam, then leave to cool for 10 minutes before moving to the fridge to chill for 4 hours or overnight.
- Decorate with some melted chocolate and fresh cherries. Voila!

Chocolate Cherry Mousse by Hungry Anja

Time
35 minutes + 30 minutes Prep Time

Difficulty
Easy

Serves
3
Show someone you care with this mouth-watering mousse from Hungry Anja (@hungryanja). Super easy to whip up, with deliciously decadent results that are sure to impress.
INGREDIENTS
3tbsp cornflour
60g Chocolate Cherry Brownie hot chocolate
500ml whole milk*
30g dark chocolate
1 tbsp sugar
1 tbsp butter
Soft peaks whipped cream, grated chocolate, and dry rose petals for serving
*if you want to make it vegan use plant milk, vegan butter and top with whipped coconut cream
METHOD
BASE
- In medium saucepan combine sugar, Chocolate Cherry Brownie hot chocolate, cornflour with a whisk. Add milk and continue to whisk continuously.
- Heat to simmer over medium heat. Add dark chocolate to the pudding mixture. When it starts to bubble, lower the heat and whisk for 30-60sec until it thickens.
- Remove from heat and add butter to make your pudding glossier and richer.
- Pour into your favourite dessert glasses, cover each with cling film foil to prevent tops forming a skin while cooling.
- Chill in the fridge for 2-3 hours or overnight.
- Serve with sweetened whipped cream, grated chocolate and dry rose petals (for that extra touch of luxury) and treat yourself and your loved ones to the best chocolate pudding you've ever had.
3tbsp cornflour
60g Chocolate Cherry Brownie hot chocolate
500ml whole milk*
30g dark chocolate
1 tbsp sugar
1 tbsp butter
Soft peaks whipped cream, grated chocolate, and dry rose petals for serving
*if you want to make it vegan use plant milk, vegan butter and top with whipped coconut cream
- In medium saucepan combine sugar, Chocolate Cherry Brownie hot chocolate, cornflour with a whisk. Add milk and continue to whisk continuously.
- Heat to simmer over medium heat. Add dark chocolate to the pudding mixture. When it starts to bubble, lower the heat and whisk for 30-60sec until it thickens.
- Remove from heat and add butter to make your pudding glossier and richer.
- Pour into your favourite dessert glasses, cover each with cling film foil to prevent tops forming a skin while cooling.
- Chill in the fridge for 2-3 hours or overnight.
- Serve with sweetened whipped cream, grated chocolate and dry rose petals (for that extra touch of luxury) and treat yourself and your loved ones to the best chocolate pudding you’ve ever had.