Cherries on Two-Tone Chocolate from Book of Tarts by Maury Rubin
Keeping the stems on the cherries lets you pull the cherries out of the tart one by one, predipped in the “two-tone” chocolate—translated, white chocolate and d
Ingredients
- 30 dark cherries with stems intact
- 1 ounce bittersweet chocolate, melted, for design, optional
- 1½ ounces bittersweet chocolate, finely chopped
- 18 dark cherries, pitted and coarsely chopped
- 6 fully baked tart shells, made with Chocolate Tart Pastry
- 2 ounces white chocolate, finely chopped
- ¾ cup plus ⅔ cup heavy cream
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