- Base:
- 3 tablespoons Ghirardelli® Unsweetened Cocoa Powder
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- Filling:
- 1 (4 ounce) bar Ghirardelli® 100% Cocoa Unsweetened Chocolate Baking Bar
- 1 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
- 1 cup morello (sour) cherries in syrup, drained thoroughly
- Topping and Decoration Options:
- 1 cup heavy whipping cream
- 2 tablespoons confectioners' sugar
- 1/2 cup cream cheese
- 16 fresh cherries with stems intact
- 1/2 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
- For the crust: Add the graham cracker crumbs, melted butter and cocoa powder to a mixing bowl and mix together well.
- Press mixture firmly into the bottom and around the edges of a tart tin (rectangle 13 3/4 x 4 1/2 inches or circle 9 1/2 inches). Place in the fridge to chill.
- Chop the unsweetened chocolate bar into small chunks and combine with chocolate chips in a bowl. Set aside.
- Heat 1 cup heavy cream and 2 tablespoons confectioners' sugar gently in a saucepan until just hot, but not boiling. Pour over the chocolate bowl and leave for a couple of minutes to melt, then stir gently until the chocolate has dissolved.
- Remove crust from fridge and spoon the drained morello cherries all over the base.
- Pour the chocolate on top and smooth down. Place back in the fridge to set for 2 hours.
- Once chilled you can slice and serve with a spoonful of the whipped cream, and decorate each slice with a few fresh cherries.