Ingredients
- 6 ounces bittersweet chocolate, chopped
- 6 Tablespoons heavy whipping cream
- 18 fresh cherries, pitted and chopped
Directions
- Melt the chocolate and heavy cream and half of the cherries in the top of a double boiler over simmering water until smooth and warm, stirring occasionally
- Add the remaining cherries and refrigerate, stirring occasionally, until thick and spreadable, (about an hour)
- Use ganache as filling for sandwiching chocolate chunk espresso cookies