De-stone the cherries and cut into halves. Place in a saucepan with the caster sugar and cook over a low heat until softened. Set aside to cool.
Once cool, blend in a food processor until you have a smooth puree.
Break your chocolate into tiny pieces (alternatively, place it in a sandwich bag and crush gently with a rolling pin if easier).
In a large measuring jug, add the milk, cream, sugar and cherry puree and mix gently until combined.
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