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Ingredients
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Cherry Chocolate Base
Cherry Gel / Compote
Candy Floss & Garnish
Method
Cherry Chocolate Base
Prepare cherries
Place 1.5 cups pitted fresh cherries into a small saucepan with 2 tablespoons granulated sugar and 1 tablespoon water. Cook over medium heat, stirring occasionally, until cherries release juices and soften, about 6–8 minutes. Mash lightly with the back of a spoon to break down fruit but leave some texture. Remove from heat and let cool slightly.
Make chocolate mixture
In a heatproof bowl set over a saucepan of simmering water (double boiler) or in short bursts in the microwave, combine 170 g chopped dark chocolate, 3 tablespoons unsalted butter and 1/2 cup heavy cream. Gently heat until chocolate is fully melted and mixture is smooth. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon salt. Remove from heat.
Combine cherries and chocolate
Fold the slightly cooled cherry mixture into the warm chocolate ganache until evenly distributed. Keep warm if serving shortly, or let cool to room temperature and then chill for 30–45 minutes until spreadable but not firm, depending on whether you want a pourable sauce or a thicker base.
Cherry Gel / Compote
In a small saucepan combine 1 cup cherries (fresh or frozen), 2 tablespoons water, 2 tablespoons caster sugar and 1 teaspoon lemon juice. Bring to a gentle simmer over medium heat, stirring. In a small bowl, whisk 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Stir the slurry into the simmering cherries and cook 1–2 minutes more until the mixture thickens into a glossy compote. Taste and adjust sweetness. Remove from heat and let cool; this will be used as a bright cherry gel layer or spoonable topping.
Assembly & Garnish
If serving as a plated dessert: Spoon or spread a generous layer (about 2–3 tablespoons) of the cherry chocolate base onto each plate or into shallow dessert bowls (divide into 4 servings). Spoon 1–2 tablespoons of the cherry compote over or beside the chocolate base to create contrast.
Top each serving with a small nest of pink candy floss. Because candy floss dissolves quickly on moist surfaces, add it at the last moment immediately before serving.
Sprinkle each plate with a pinch (about 1/4 tsp) of freeze-dried cherry powder and 1/4 teaspoon cocoa nibs or finely chopped chocolate for texture and a hint of bitterness.
Garnish with optional edible flower petals for a cherry-blossom look. Serve immediately.