Ingredients Jump to Instructions ↓

  1. 500 grams semi- or bittersweet chocolate, chopped

  2. 450 grams (15oz) white chocolate, finely chopped

  3. 250 grams (8oz) milk chocolate, finely chopped

  4. 1 cup whipping cream

  5. 8 Tbsp butter, cubed

  6. 2/3 cup maraschino cherries, finely chopped

  7. 1/4 tsp almond

Instructions Jump to Ingredients ↑

  1. Fit a piece of parchment paper into a 9x13 pan. Heat 275 grams (9oz) white chocolate over medium heat until half is mealted. Remove from heat. Heat 1/4 cup cream and 3 Tbsp butter until butter melts and bubbles form around edges. Pour butter mixture over half-melted chocolate and whisk until smooth. Pour into prepared pan and smooth top. Refrigerate about 2 hours. Using 175 grams (6oz) white chocolate, 1/4 cup whipping cream, and 2 Tbsp butter, make another layer of ganache as per same method for first layer and then stir in chopped cherries. Pour over white chocolate layer. Smooth top and refrigerate 2 hours. Using 250 grams (8oz) milk chocolate, 1/2 cup whipping cream, and 3 Tbsp butter, make ganache as per same method as first two layers and then stir in almond extract. Pour over cherry layer, smooth top, and refrigerate 2 hours. Lift mixture out of pan, invert, and peel off parchment paper. Cut into 36 squares and place the squares on a wax-paper lined sheet. Freeze until hard. Over medium heat, melt the semisweet chocolate and dip the ganache squares in the chocolate (it might be easier to do this in two batches). Refrigerate ~2 hours until coating is set.


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