Chocolate Cherry Sauce

Makes 10-12 serves

Ingredients

200g plain chocolate, broken into pieces

400g jar pitted morello cherries, drained and juice saved

500ml Millac Gold

25ml Kirsch liquor (optional)

Method

• Melt the chocolate in a bowl
• In a separate pan reduce the reserved cherry juice over a high heat until it becomes a thick syrup
• Stir the cherry juice inot the melted chocolate along with the Millac Gold until even dissolved. Cool
• Stir in the kirsh (if required) and the chopped, or whole cherries
• For a decadent dessert, drizzle over a rich chocolate cake 

• This sauce can be chilled, whipped or piped
• Serve warm or cold as a delicious sauce for ice cream or poached pears
• Serve warm with additional cherries as a filling for pancakes
• Serve warm with sponge fingers as a dipping sauce
• For a twist, replace the cherries and kirsh with dried fruit and nuts, Grand Marnier and crystalised oranges