Serves 4 | Prep: 20 minutes | Cook: 3-5 minutes
250 g heavy cream, 125 g whole milk, 200 g Valrhona Guarana chocolate (70%),
1 whole egg, 160 g frozen pitted sour cherries.
The day before, roughly chop the chocolate and transfer to a heatproof bowl or terrine.
In a saucepan, bring the milk and cream to a boil. Pour over the chocolate, add the whole egg, and whisk vigorously until smooth and emulsified.
Distribute the still-frozen cherries evenly into ramekins, reserving a few. Pour the warm ganache over the cherries, top with the reserved cherries, and refrigerate until set.
Serve chilled straight from the fridge for the perfect balance of creamy chocolate and tart fruit.
