Using a planetary mixer combine the Satin Vegan Chocolate complete, oil and water. Mix for 2 minutes on a slow speed and for 3 minutes on a medium speed.
Deposit into a lined 18x15 baking tray. Bake at 180°c for 20 minutes.
Once cooled cut into 2cm cubes.
Add 4 cubes to a verrine and top with 4 Morello cherries with some of the liqueur.
White Chocolate Mousse
Heat the 1st plant-based cream to 85°c and pour onto the Belcolade Selection W. Plant-Based Cacao-Trace chocolate.
Mix with a spatula to form a ganache. When the ganache reaches 35°c and the 2nd plant-based cream is whipped to soft peaks, blend to combine.
Pipe 40g of mousse over the cherry layer in each verrine.
Finish with a generous dusting of cocoa powder and a Belcolade Selection W. chocolate seal.