In a small bowl, dissolve 1 teaspoon of cornstarch in a tablespoon of water. Add this mixture to the cherries and cook for another 1-2 minutes, stirring constantly, until the cherry mixture thickens into a jam-like consistency.
Cool the confit:
Once thickened, remove the confit from the heat and let it cool completely. Set it aside for later assembly.
Step 3: Prepare the Rocher Chocolate Glaze
Melt the chocolate:
In a heatproof bowl, melt 250 g of chocolate over a double boiler or in the microwave in 30-second intervals, stirring between each interval, until smooth and fully melted.
Add the oil:
Stir in 70 g of vegetable oil into the melted chocolate. This will give the glaze a smooth, glossy finish and help it harden with a perfect snap when chilled.
Add texture:
For a classic Rocher texture, stir in crushed nuts (such as hazelnuts, almonds, or walnuts) or freeze-dried berries into the chocolate glaze. Mix until the added ingredients are evenly distributed throughout the glaze.
Step 4: Assemble the Cheesecake
Spread the cherry confit:
Once the cheesecake has set and the confit is cooled, carefully spread the cherry confit over the top of the cheesecake in an even layer. Make sure the confit is evenly distributed.
Glaze the cheesecake:
see next page 💕👇