Chocolate fondant with Griottines

Many of you asked for my recipes, so I'm putting them up here. I'll start with the desserts since these were the most requested...

Chocolate fondant with Griottines
from Larousse du Chocolat by Pierre Hermé

150 g dark chocolate 70%
4 egg yolks
150 g castor sugar
200 g soft butter
100 g cocoa powder
30 cl cream
150 g Griottines, plus some for decoration

Break the dark chocolate into little pieces and melt over a bain-marie. Beat the egg yolks and sugar together until pale. Then beat the egg-sugar mixture into the chocolate.

Sift the cocoa powder. Beat the cocoa powder with the butter. Mix into the chocolate mixture.

Whip the cream until stiff. Fold into the chocolate mixture, and then fold in the drained Griottines.

Line a loaf tin with clingfilm. Pour the mixture into the tin, cover with more clingfilm, and refrigerate for at least 3 hours.

To serve, turn out the fondant onto a serving plate and decorate with more Griottines.

NB: Griottines are cherries macerated in a syrup of alcohol and Kirsch.