Chocolate Ganache Tartlets with Sweet Cherries

• 3/4 cup plus 2/3 cup well chilled heavy cream
• 6 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
• 6 Cocoa Tartlet Shells
• Accompaniment: 24 to 30 dark sweet cherries, pitted, halved, and tossed with 2 tablespoons sugar

1. In a small saucepan bring 3/4 cup cream just to a boil.
2. Reduce heat to low and add chocolate, stirring until chocolate is melted and mixture is smooth.
3. Pour 3/4 cup mixture into a bowl, reserving remainder in pan for glazing tartlets.
4. Add 1/3 cup cream to mixture in bowl, stirring until ganache is combined well.
5. Chill ganache until thick and cold, about 1 hour.
6. In a small bowl whisk remaining 1/3 cup cream until just stiff.
7. With an electric mixer beat chilled ganache until light and fluffy, about 30 seconds (do not overbeat or it will become grainy).
8. Remove tartlet shells from tartlet pans (use a thin, flexible knife to help remove shells if necessary).
9. Fold whipped cream into ganache until combined well and spread in tartlet shells, smoothing tops.
10. Heat reserved chocolate mixture over low heat, stirring, until melted and just warm.
11. Working quickly, with 1 tartlet at a time, spoon about 1 tablespoon glaze onto top, tilting tartlet to allow glaze to completely cover filling.
12. Chill tartlets until glaze is set, about 30 minutes.
13. Tartlets may be made 2 days ahead and chilled, wrapped in plastic wrap.
14. Serve tartlets with cherries.

bittersweet chocolate, cocoa, accompaniment

Taken from www.epicurious.com/recipes/food/views/chocolate-ganache-tartlets-with-sweet-cherries-12414 (may not work)