Chocolate Cherry Florentine Fingers

Yesterday I mentioned I am planning an Irish feast. Planning An Irish Feast Most everything will be prepared on the day of, however, some things I can prepare a bit early, like the desserts. I made my first Irish dessert already; Chocolate cherry Madeline fingers.

Chocolate Madeline Florentine Fingers

These just sounded so good to me, so I had to make them. And, of course they are too. I had to sample a little. Quality control you know. 🙂

You can use any kind of good chocolate you like for these. I had some Hershey kisses that needed to be used, so they were my chocolate source.

8 oz chocolate

dash of milk

1 stick butter, softened

1/2 cup sugar

3 eggs, beaten

3 cups dried coconut

1 cup dried cherries, reconstituted

1 cup golden sultanas or raisins

2/3 cup chopped pecans or walnuts

2 tsp cherry extract, optional

If you are using dried fruit, reconstitute it in some warm water for at least about 15-30 minutes before using, then drain off the water before using. I did this for both my dried cherries and my sultanas. They needed plumping up as well.

Melt the chocolate with a dash of milk, until it is smooth and creamy. You can melt it over a double boiler, or just over a medium high flame, stirring constantly, making sure it doesn’t burn. Once the chocolate is melted, add the cherry extract if using and mix in thoroughly with the melted chocolate.

Preheat the oven to 350* F or 180*C.

Line a baking sheet with aluminum foil or parchment paper. I used foil, per the recipe directions, and I found it very difficult to remove after. Next time I am going to use parchment paper instead. Hopefully I will have better results.

Evenly spread the chocolate over the foil. It may not cover the whole thing, and that’s OK. Just cover as much as you can.

Mix the butter and sugar together until creamy, then add the eggs and mix together.

Fold in the coconut and fruit. Then evenly spread it over the chocolate.

Add the chopped nuts on top. I almost always use pecans, since I am not a big walnut fan, but either will do just fine.

Bake for about 30 minutes or until the top is golden brown. Allow to cool completely, then cut into strips and remove the foil from the bottom. Store in an airtight container in the refrigerator until ready to eat.

These are very rich and decadent, but oh so good. Bet you can’t stop at just one. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

32 thoughts on “Chocolate Cherry Florentine Fingers”

  3. OMG! That really do look delicious!! 😋😋😋

    We should have that after the state meet! I’m counting down the days for the state meet for master swim!

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  5. I’m from Hershey Pennsylvania, we grew up making lots of things with Hershey’s chocolate and we learned many of the tricks from the Hotel Hershey Master chocolate chefs 🍫🍩🍪🍮😋

    Spray your foil or parchment paper with coconut oil, when you take it out of the oven, let it cool down about 10 minutes while it’s still warm, put the whole sheet in the freezer for 15 minutes, flip the whole sheet over onto a cutting board, give it a minute to adjust the temp and the foil or parchment paper should come off in one peace, if it’s still sticking put it back in the freezer for about 10 minutes more, once you remove the foil flip it back over right side up let it come down the temp and then you can cut or break into pieces.

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      1. Spraying the definitely helps, I feel for you, one time I forgot to spray and I had a devil of time, I had to get a pair of tweezers to pick itty bitty pieces of foil out of the chocolate. 😤

        Did you get to go through the actual factory or was it chocolate world? ☺️

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    1. I have NO idea. it was just in one of my Irish cookbooks. The only thing I can say is that it was from an Irish cookbook that featured all of the great inns and B& B’s and maybe they were just trying new and innovative recipes.

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