I love everything chocolate! But the combo of chocolate, cherries, and alcohol is just next level irresistible. I don't know if you have tried those cherry chocolates, but that is where the inspiration for these Cherry Liqueur Chocolate Cups comes from. Those used to be my favorite childhood treat, so having them now in a healthier, low FODMAP form makes me so happy!
Cherry Liqueur Chocolate Cups Recipe
These cups are very chocolaty, perfectly sweetened, cherry-infused, and incredibly delicious! Plus they are low FODMAP and dairy-free!
How to make these Cherry Liqueur Chocolate Cups?
The best thing about these Cherry Liqueur Chocolate Cups, apart from being very delicious, is how easy they are to make!
There are only 3 things that you will need to make:
1.Melt the chocolate
2.Make the cherry liquor filling
3.Assemble the cups
To find the exact amount of the ingredients and step-by-step instructions, scroll at the end of this page.
*Make sure to use a low FODMAP alcohol. (Here I used whiskey)
*Cherries are low FODMAP only in 20 grams per serving. This recipe makes 6 cups and requires 120 grams of cherries. That is exactly 20g per cup.
*As a general rule always read the labels of the ingredients that you use as there can be sneaky FODMAP’s in any product. The best place to find all the info on which foods are high in FODMAP’s is Monash Unversity FODMAP Diet App
For more easy no bake desserts check out my:
Low FODMAP Butterscotch Pudding
Low FODMAP Rice Pudding With Mixed Berry Sauce
Cherry Liqueur Chocolate Cups
- 250 g quality dark chocolate
- 120 g fresh or frozen cherries
- 1 teaspoon Cornstarch
- 2 tablespoon water
- 4 tablespoon sugar (or according to taste, depending ow sweet you like the cherry filling to be)
- ⅓ cup whiskey (or another low FODMAP alcohol of choice)
- Line a standard 12 cup muffin tin with paper cupcake liners. Or use silicone muffin cups.
- Melt half the chocolate in a double boiler.
- While the chocolate is melting, place the fresh or frozen cherries with the sugar in a pan and cook over medium heat. Once the sauce starts to thicken add alcohol and the mixture of cornstarch and water and let it simmer for another 5min, stirring continiously
- The sauce sould be slightly thick, if it is not thick enough add 1 more teaspon of cornstarch dissolved in 2 tabelspoons of water.
- By this time the chocolate should already be melted. Take out the prepared muffin tins or silicone muffin cups and pour ½ tablespoon of melted chocolate to the bottom of each liner. Place the tin into the freezer for 10 minutes, to allow the chocolate to harden.
- While they are in the freezer, melt the other half of the chocolate in the same way
- Take the muffin tin or silicone muffin cups out of the freezer and pour about 2 tablespoons of the sauce in the middle of the cups. Then pour another ½ tablespoon of melted chocolate over the sauce.
- Place the cups in the refrigiator for the chocolate to set.
- Store in the fridge for up to 10 days, or the freezer for up to a month. If you store in the freezer, allow the cups to thaw for 5 minutes before serving.
Leave a Comment