4 people:Preparation:20 minutes Cooking:3/5 minutes
250 g liquid cream, 125 g whole milk, 200 g Guarana chocolate (70%) Valrhona,
1 whole egg, 160g frozen pitted sour cherries.
The day before, crush the chocolate and pour it into a terrine.
In a saucepan, pour the milk and cream, bring to a boil, pour over the chocolate, add the whole egg, mix well with a whisk.
Spread the still-frozen cherries into ramekins. Save some.
Fill the ramekins with the still warm ganache, arrange a few cherries and put in the fridge.
Serve when taken.
