Chocolate Cherry Cordial Tart
 
Wonderful as an afternoon treat with coffee or tea.
Add a scoop of vanilla bean ice cream and you have a perfect dessert.
 
Serves 8
 
4 cups fresh sweet Bing cherries, pitted
1/2  cup sugar
1/4 cup port wine
1 tablespoon chocolate balsamic
vinegar (I use Fiore), but if not
available, use an aged Balsamic
1 teaspoon arrow root powder
(dissolved in a couple
tablespoons of the port)
2 teaspoons cocoa powder
1 sheet frozen puff pastry,
thawed
4 ounces softened cream cheese
4 ounces shaved chocolate (or
Chips)
 
1. Preheat the oven to 375 degrees.
 
2. Mix the pitted cherries with the sugar, port,
balsamic, dissolved arrow root powder, and cocoa
and put into medium saucepan. Cook over medium
heat until sauce comes to a boil. Remove cherries and boil
sauce 2 to 3 minutes longer to thicken. Remove from heat and
place cherries back into sauce and allow to rest.
 
3. Press the puff pastry sheet into a 9-inch shallow and greased baking dish or tart
pan.
 
4. Spread the softened cream cheese on the pastry. Spread the chocolate shavings
(or chips) evenly over the cream cheese. And using a slotted spoon, place the
cherries in a single layer over chocolate.
 
5. Bake for 35 minutes. Allow to cool at least 20 minutes before serving.

These Chocolate Truffles are rolled in a variety of coatings, from crushed or toasted almonds to nonpareils, mini-chips, powdered sugar or cocoa.

This recipe makes about 50.

Ingredients
2 cups plus 2 tablespoons of dark chocolate, chopped (or chips) 
2/3 cups heavy cream
2 tablespoons Grand Marnier, Kahlua or Amaretto

Place cream in small saucepan and bring to low boil. Remove from heat and add liquor and chocolate, Stir until completely melted. Refrigerate until set (an hour to two).

Scoop out about a tablespoon of the chocolate and roll, then drop into a small bowl of your favorite coating (or do some of each) and set on wax paper lined tray. Keep refrigerated and let sit at room temperature about 15 minutes before serving.

Add to 2 cups of pure maple syrup: 1/8 cup Cointreau or Grand Marnier and the juice and zest of 1 orange.