Chocolate truffle gateau with black cherries and white chocolate sauce
By Jeff Bland, executive head chef of the
Balmoral Hotel, Princess Street
250g dark chocolate
375g whipped double cream
half inch sponge base, plain or chocolate
Splash of your favourite spirit
24 black cherries
75g white chocolate
Method For the gateau
Place sponge in flan ring (7 inch x 1.5 inch) and flavour with spirit or liqueur.
Place cherries on sponge. Melt dark chocolate in a bowl over boiling water and fold melted
chocolate into whipped cream and pour over cherries. Transfer gateau to fridge (two hours)
or freezer (30 minutes) to set. For the sauce
Melt together the white chocolate and the water then pour over gateau to serve.
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