Black Forest Chocolate Muffins

First, prepare the white chocolate cream. Melt the white chocolate in a heatproof bowl set over a small saucepan of simmering water. Place 90ml of the cream in a second small saucepan and bring to the boil. Remove from the heat and pour the hot cream over the melted chocolate,
stirring briskly. Pour the remaining cold cream into the chocolate, add 2 tablespoons of cherry syrup and stir
thoroughly. Cover with clingfilm and place in the fridge for 2 hours.

Using a melon baller or very small spoon, scoop out a cherry-sized hole in the centre of each muffin. Place
a tinned black cherry in each hole.

Next, prepare the ganache. Melt the dark and milk chocolate with the butter in a heatproof bowl set over
a small saucepan of simmering water. Remove from the heat and stir until the consistency is smooth and slightly
thick. Stir in the crushed cherries and leave to cool for a few minutes. Drizzle over the muffins and leave to set for 20 minutes.

In the meantime, whip the white chocolate cream and place in a piping bag with a star nozzle. Pipe
the white chocolate topping over the muffins and decorate with a tinned black cherry. Sprinkle with grated dark chocolate.