Chocolate Ganache With Fonseca Port
- 6,5cl Fonseca Bin27
- 90g Sour cherries in syrup
- 400g 60% cacao chocolate
- 130g 35% fat cream
Melt the chocolate in a bain-marie. Separately, warm the cream with the Port Wine and mix this with the melted chocolate. Use a hand blender to create a smooth mixture. Coarsely cut the cherries and add. Place into a container lined with clingfilm.
Cover with clingfilm in contact with the surface and store in the fridge. Turn the ganache out onto a chopping surface and spread the melted chocolate with the aid of a spatula. Repeat on the other side of the ganache. Cut into squares. Decorate if desired.