Choc-Philly-Ripe

Directions

1. 1
   Beat Philly*, cream, sugar and reserved cherry syrup until smooth.
2. 2
   Melt the chocolate and cream together over a low heat until smooth.
3. 3
   Spoon half the chocolate sauce into the base of 4 x 125ml serving glasses.
4. 4
   Top with 1/2 the macaroons and cherries, followed by the Philly* mixture and remaining macroons and cherries.
5. 5
   Drizzle with remaining chocolate sauce then chill for 3 hours or until set.
6. 6
   Serve.