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Chocolate Cherry Heart Recipe

Chocolate Cherry Heart Recipe photo by Taste of Home

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My family enjoys this dessert so much that I make it throughout the year by simply using the pie pastry circles. Packaged products make it a snap to prepare.

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Chocolate Cherry Heart Recipe

Prep: 40 min. Bake: 10 min. + chilling

Yield: 6-8 Servings

40 10 50

Ingredients

1 package (15 ounces) refrigerated pie pastry
2 teaspoons all-purpose flour
1 egg white, lightly beaten
1/4 cup ground almonds
2 tablespoons sugar
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1/4 to 1/2 teaspoon almond extract
1/2 cup heavy whipping cream
1 jar (16 ounces) hot fudge ice cream topping
2 cans (21 ounces each) cherry pie filling

Directions

Let pastry stand at room temperature for 15-20 minutes. Unfold pastry and place each circle on an ungreased baking sheet. Sprinkle each with 1 teaspoon flour; turn over. Using a 9-in. paper heart pattern, cut out a heart from each circle. Prick pastries all over with a fork.
Brush with egg white. Combine almonds and sugar; sprinkle over pastries. Bake at 450° for 7-9 minutes or until lightly browned. Carefully slide crusts onto wire racks to cool.
In a large bowl, combine the cream cheese, confectioners' sugar and almond extract; beat until smooth. Add cream; beat until thickened.
Place one crust on a serving plate; spread with half of the fudge topping. Carefully spread with half of the cream cheese mixture; top with half of the cherry pie filling. Top with remaining crust, fudge topping and cream cheese mixture. Spoon remaining cherry pie filling to within 1 in. of edges. Chill until set. Refrigerate leftovers. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 754 calories, 34 g fat (16 g saturated fat), 61 mg cholesterol, 380 mg sodium, 102 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Chocolate Cherry Heart in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p189

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Chocolate Cherry Heart

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Reviewed on Feb. 28, 2009 by melajudy

Great ideas for lightening it up. I was thinking much the same as I read the recipe. Hadn't thought of meringue bases, though.

Reviewed on Feb. 11, 2009 by Kim Foster-Braat

Just by reading the ingredients i see where I can lighten it up. By using light creamcheese. light cream, fat free fudge topping andlight cherry pie filling. I might also make 2 meriagne bases and that would even be much lighter. My family and I are really tryinhg to keep it light after all the christmas goodies. I am going to give it a try.

KFB in ON, Canada