Chocolate Cherry Heart Recipe

5 2 1
Chocolate Cherry Heart Recipe
Chocolate Cherry Heart Recipe photo by Taste of Home
Publisher Photo

Chocolate Cherry Heart Recipe

Read Reviews
5 2 1
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 40 min. Bake: 10 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 40 min. Bake: 10 min. + chilling

Ingredients

  • 1 package (15 ounces) refrigerated pie pastry
  • 2 teaspoons all-purpose flour
  • 1 egg white, 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 mixing 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.
Originally published as Chocolate Cherry Heart in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p189

Nutritional Facts

1 piece: 754 calories, 34g fat (16g saturated fat), 61mg cholesterol, 380mg sodium, 102g carbohydrate (58g sugars, 2g fiber), 9g protein.

  • 1 package (15 ounces) refrigerated pie pastry
  • 2 teaspoons all-purpose flour
  • 1 egg white, 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
  1. 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.
  2. In a mixing bowl, combine the cream cheese, confectioners' sugar and almond extract; beat until smooth. Add cream; beat until thickened.
  3. 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.
Originally published as Chocolate Cherry Heart in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p189

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChocolate Cherry Heart

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
melajudy User ID: 1171734 148741
Reviewed Feb. 28, 2009

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

MY REVIEW
Kim Foster-Braat User ID: 2391797 136212
Reviewed Feb. 11, 2009

"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"

Loading Image