Cherries on Two-Tone Chocolate


Preparation info

  • Makes


    • Difficulty


Appears in

Book of Tarts

Book of Tarts

By Maury Rubin

Published 1995

  • About

Keeping the stems on the cherries lets you pull the cherries out of the tart one by one, predipped in the “two-tone” chocolate—translated, white chocolate and dark chocolate cream side by side.


  • 2 ounces white chocolate, finely chopped
  • ¾ cup plus cup


  1. Place the white chocolate in a medium bowl. Pour ¾ cup of the cream into a small saucepan and bring to a boil over medium heat. Pour the hot cream all at once on top of the white chocolate. Let sit for 1 minute, then whisk until smooth. Strain into a small bowl, cover with plast