Courtesy of Chefs Donna Dooher and Steve Song of Mildred Pierce, Toronto.
Whipped Milk Chocolate Ganache
Crispy Phyllo Cups
Place chocolate in bowl. In small saucepan, bring cream to boil; pour over chocolate. Whisk until the chocolate is smooth. Let cool completely. Cover and refrigerate for at least 24 hours. Whip ganache until it stiffens and holds its shape like very thick whipped cream. Do not overbeat or it will become granular.
In saucepan, bring water, sugar, vanilla and liqueur to boil over medium heat. Pour mixture over cherries in bowl and let stand at room temperature for 24 hours.
In saucepan, melt butter; add sugar, water and corn syrup, stirring to combine. Bring mixture to boil and cook, brushing down the sides of the pan with water occasionally until temperature on candy thermometer reaches 3000 F. Pour onto well greased baking sheet; let cool completely. Chop buttercrunch into tiny pieces or pulse in food processor.
Lightly brush one sheet of phyllo with butter. Sprinkle with icing sugar. Place two sheets of phyllo on top, buttering and sprinkling each. Top with one more sheet of phyllo, and brush with butter only. Cut out five 5-inch circles. Repeat with remaining phyllo. Gently place phyllo circles into ungreased muffin tin and bake in 3000 F oven for 6 to 7 minutes, or until golden brown. Let cool.
Place Drunken Cherries into Crispy Phyllo Cups. Pipe Whipped Chocolate Ganache on top of cherries and sprinkle with Buttercrunch.