Nothing's better than decadent chocolate and fresh cherries.
Take your love for chocolate-covered cherries to the next level with these decadent chocolate cherry ganache tartlets.
We know how lovely it is to receive a box of chocolate-covered cherries from your sweetheart, but we’re raising the bar and offering a supersized version. With rich ganache and sour cherry jam, this decadent tartlet has all the same great flavours but in a more shareable size - if you're willing.
- 1 1/4 cups 35% whipping cream, divided
- 200 g chopped white chocolate
- 150 g amaretti cookies (about 20)
- 1 cup all-purpose flour
- 5 tbsp cold unsalted butter, cubed
- 3 tbsp ice water
- 200 g chopped dark chocolate
- 3/4 cup morello or sour cherry jam
- Cocoa powder for dusting
1 Bring 1/2 cup of the cream to a boil in a small saucepan; remove from the heat and pour into a large bowl. Stir in the white chocolate until melted and smooth. Place the bowl in the refrigerator and chill for 2 hours or until cold.
2 Meanwhile, combine the amaretti cookies and flour in the bowl of a food processor and pulse until the mixture resembles a fine crumb. Add the butter and pulse to a loose crumble. Add the water and process until the mixture is just combined and forms a soft dough. Transfer the dough to a floured surface and knead into a large disc. Roll out the dough to a 1/4" thickness and cut out circles large enough to fill four 4" tartlet tins; press the dough into the sides and bottom of each tin to cover evenly, trimming any excess dough. Re-roll the excess dough to fill two additional tartlet tins. Prick the dough all over with a fork and transfer the tins to a baking sheet. Bake at 400°F for 10 minutes. Remove from the oven and set aside to cool.
3 Place the dark chocolate in a medium heatproof bowl and set aside. Bring the remaining cream to a boil in a small saucepan and pour over the chocolate; stir until the chocolate is melted and the mixture is glossy and smooth. Spread 2 tablespoons of the cherry jam over the bottom of each baked tart shell. Top the jam with enough of the dark chocolate ganache to fill each shell; place the tartlets in the refrigerator for 2 hours or until the chocolate is set.
4 Using an electric hand mixer, whip the chilled white chocolate and cream until stiff peaks form. Transfer to a piping bag fitted with a medium round attachment and pipe seven peaks onto each tartlet; dust with cocoa powder. Keep the tartlets chilled until ready to serve.
Makes: Six 4" tartlets