Chocolate fondant with cherries and almonds

For 36 pieces :

1. In a saucepan, heat over medium 500 g of sugar, 150 g of condensed milk and 125 g of butter. Mix until the butter is melted and the mixture comes to a boil.

2. Continue cooking for 5 minutes, stirring constantly, then remove from heat. Gradually stir in 360 g of chocolate until melted.

3. Pour 210 g of marshmallow cream and mix until smooth. Stir in 1 teaspoon of vanilla, 250g of toasted almonds and dried cherries.

4.  Pour the mixture into a buttered pan, smooth the top. Decorate with 175 g of toasted blanched almonds, spacing them and pressing gently. Place in the fridge for 2 to 3 hours.

5. Cut the chocolate fondant into squares. Arrange them on a serving dish. Let cool to room temperature before serving.

Photo credit: Sucré Salé