Cherry Choc Ganache

Name: Cherry Choc Ganache
Ingredients: 150 grams all-purpose flour (about 1 1/2 cups); 90 grams confectioners' sugar (about 3/4 cup); 26 grams unsweetened cocoa powder (about 1/4 cup); 1/2 teaspoon fine sea salt; 12 tablespoons cold unsalted butter; 1 teaspoon vanilla extract; 52 grams cherry jam (about 2 tablespoons); 340 grams bittersweet chocolate, at least 62 percent, chopped (12 ounces); 2/3 cup heavy cream; 3 tablespoons kirsch, rum, brandy or other spirit; 1/2 teaspoon fleur de sel, for sprinkling.

11 ingredients

1 steps

Ingredients

150 grams all-purpose flour (about 1 1/2 cups)
90 grams confectioners' sugar (about 3/4 cup)
26 grams unsweetened cocoa powder (about 1/4 cup)
1/2 teaspoon fine sea salt
12 tablespoons cold unsalted butter
1 teaspoon vanilla extract
52 grams cherry jam (about 2 tablespoons)
340 grams bittersweet chocolate, at least 62 percent, chopped (12 ounces)
2/3 cup heavy cream
3 tablespoons kirsch, rum, brandy or other spirit
1/2 teaspoon fleur de sel, for sprinkling.

Directions

1

{"0":"1. In a food processor, pulse together the flour, sugar, cocoa powder and fine sea salt. Pulse in the butter and vanilla until the mixture just comes together into a smooth mass. Line an 8-inch square baking pan with parchment or wax paper. Press the dough into the pan. Prick all over with a fork. Chill for at least 20 minutes and up to 3 days.","2":"2. Heat the oven to 325 degrees. Bake the shortbread until firm to the touch and just beginning to pull away from the sides, 35 to 40 minutes.","4":"3. Cool in the pan for 20 minutes on a wire rack. Brush jam over shortbread's surface and let cool thoroughly.","6":"4. Place chocolate in a heatproof bowl.","8":"In a saucepan, bring the cream to a simmer. Pour over the chocolate and whisk until smooth. Whisk in the kirsch. Spread over shortbread. Sprinkle fleur de sel on. Cool to room temperature; cover and chill until firm. Slice and serve."}