Bittersweet Cherry Ganache
Makes about ¾ cup
  • 7 ounces (200 grams) 60% cacao bittersweet chocolate, chopped
  • 1 tablespoon (15 grams) kirschwasser cherry liqueur
  • ¼ cup (60 grams) heavy whipping cream
  • ¼ cup (60 grams) Cherry Purée (see note)
  1. In a medium bowl, combine chocolate and cherry liqueur.
  2. In a small saucepan, bring cream and Cherry Purée to a boil over medium heat. Pour hot cream mixture over chocolate mixture, and whisk until smooth and shiny. Use immediately.
To make Cherry Purée, place 1 pound (452 grams) fresh pitted cherries in the work bowl of a food processor. Purée until smooth. Strain mixture, discarding solids. This will yield about 1 cup cherry purée.
Recipe by Bake from Scratch at