Cherry Shell Mini-Cakes

Combine cherry puree and berries, sugar, glucose syrup, and starch in a heavy-bottomed saucepan, simmer until thickened, and freeze in 4 cm dome molds.

Combine cherry puree and glucose syrup, heat to 80°C, pour over the chocolate, and blend with an immersion blender.

While continuing to blend, pour in the cold heavy cream in a thin stream, add vanilla extract, and cover with plastic wrap directly touching the surface.

Refrigerate for 8 hours.

Whip until light and fluffy, transfer to a piping bag, and fill the molds two-thirds full.

Submerge the frozen filling into the ganache, optionally top with a layer of chocolate sponge cake, and freeze.

Melt the chocolate and cocoa butter, heat to 45–50°C, add food coloring, and blend.