Tart-sweet sour cherry jam beautifully offsets the creamy white chocolate in this dessert. For the best flavor, search out white chocolate made from cocoa butter, not vegetable fat as is found in some brands.
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I thought it was a bit salty- perhaps only a pinch- it seemed to have masked the white chocolate flavor.
I adore both this and the chocolate hazelnut version. This one is the perfect base for any variation you might fancy. I swirled raspberries sweetened with a bit of powdered sugar and leftover chocolate ganache. The recipe itself contains a little too much sugar for my taste since the chocolate is already sweet- I use callebaut 28% drops and I reduce the sugar by half.
Delicious. Slightly tricky to make but worth the effort. I served it with a sour cherry crostata and my guests loved it.
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