Ingredients:
- 300 g semi-sweet chocolate
- 300 ml whipping cream
- 250 g red sour pitted cherries in syrup, drained
The standard ratio for chocolate ganache is 1:1 (1 part semi-sweet chocolate, 1 part cream). However, I find that with the type of chocolate that I am using it’s better if I add less chocolate since the mixture becomes too thick if I whip it.
Directions:
Heat the whipping cream in a bowl over a pot of boiling water. Add the chocolate and stir until completely mixed and glossy.
If the chocolate is not melted, place the bowl back on the stovetop on medium-low heat. Stir continuously for 4-5 minutes or until the chocolate is melted. Remove from the heat and set aside to cool. Then refrigerate for at least 3 hours or overnight.
Whip the chilled chocolate mixture until light and fluffy. If it’s too thick you can mix in a few tablespoons of whipped cream. Add red sour pitted cherries.
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