Easter Eggs and Morello Cherry Ganache
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A rich tart cherry ganache, mixed with a blend of dark and milk chocolate. I used a blend of Valrhona Caraibe 66% and Belcolade 35% Milk Chocolate, the morello cherry puree is made by Funkin Pro. This makes enough ganache to fill around 25 chocolates.
  • 100g Morello Cherry Puree
  • 15g Caster Sugar
  • 75g Milk Chocolate (33%+), chopped or broken into pieces
  • 75g Dark Chocolate (66%+), chopped or broken into pieces
  • 25g Unsalted Butter, softened and cubed
  1. Place the two varieties of chocolate in a bowl that is big enough to fit the puree as well.
  2. Place the morello cherry puree in a saucepan with the sugar and bring to a boil. Turn the heat off and give the puree about 30 seconds to cool down.
  3. Pour the puree over the chocolate and stir until combined and the chocolate is melted. Add the butter and stir until melted and incorporated.
  4. Place a layer of clingfilm over the ganache, make sure it touches the surface of the ganache and leave it to cool. Do not place the ganache in the fridge as it will set too hard.
Recipe by Patisserie Makes Perfect at https://www.patisseriemakesperfect.co.uk/easter-eggs-and-filled-chocolates-how-to-temper-chocolate/