Heat chocolate chips with milk in heatproof bowl set over saucepan of hot, not boiling, water until melted and smooth. Let cool. Fold cooled chocolate mixture into yogurt. Refrigerate.
Meanwhile, in saucepan, heat together cherries, brown sugar, coconut oil and 1/4 cup (50 mL) water over medium heat; bring to boil. Reduce heat and simmer for about 20 minutes or until cherries are tender and sauce is slightly thickened.
Scoop chilled yogurt mixture into Mason jars or glasses. Top with cherries and granola.
Tip: Use fresh cherries when in season; however, frozen cherries can be substituted easily.
Various coatings such as toasted chopped pecans, coconut, powdered sugar, HERSHEY'S Cocoa or small candy pieces
WHAT YOU DO:
Combine chocolate chips and cream in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
Refrigerate 3 hours or until firm. Roll mixture into 1-inch (2.5 cm) balls. Roll each ball in coating. Cover; store in refrigerator.
3/4 cup butter or margarine, softened (175 mL or 1 1/2 sticks)
1 cup packed light brown sugar (250 mL)
1 cup granulated sugar (250 mL)
1 tsp vanilla extract (5 mL)
2 egg yolks
1 2/3 cups all-purpose flour (400 mL)
3/4 cup HERSHEY'S Cocoa (175 mL)
1 tsp baking soda (5 mL)
3/4 tsp salt (4 mL)
1 1/3 cups milk (325 mL)
Sea salt caramel ganache (recipe follows)
Additional HERSHEY'S Cocoa for dusting
WHAT YOU DO:
Heat oven to 350°F (180°C). Grease and flour three 8-inch (20 cm) round baking pans.
Beat butter, brown sugar, granulated sugar, vanilla, eggs and egg yolks in large bowl until combined. Add flour, cocoa, baking soda, salt and milk, beating until blended. Divide batter evenly into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in centre comes out clean. Cool 10 minutes. Remove from pans to wire racks. Cool completely.
Prepare SEA SALT CARAMEL GANACHE. Place one cake layer on serving plate; carefully spread heaping 1/3 cup (75 mL) ganache over top of layer. Place second layer on top; repeat layering procedure with remaining ganache and cake layer.*
Garnish with cocoa sifted on top of torte and sprinkle with chopped caramel chips reserved from ganache.
Coarsely chop 1 tbsp (15 mL) caramel chips; set aside. Place remaining caramel chips and whipping cream in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted when stirred. Cool in refrigerator 30 minutes, stirring occasionally or until desired spreading consistency.