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
