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Cherry Chocolate Mousse |
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| Makes 6 portions |
Prep 15 mins |
Cooking 15 mins |
Easy |
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My rating |
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Ingredients |
200 g quality dark chocolate , (70%)
1 x 400 g tin of black pitted cherries in syrup
200 ml double cream
4 large free-range eggs
2 tablespoons golden caster sugar
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This is a very rich dessert, so you can make smaller portions and feed
more people! |
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Melt the chocolate in a
heatproof bowl over a pan of gently simmering water, then
remove to cool for 10 minutes. Meanwhile, simmer the
cherries and their syrup in a non-stick frying pan on a
medium heat until thick, then remove.
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Whip the cream to very soft
peaks. Separate the eggs, add the yolks to the cream with
the sugar, and whisk to combine. Add a pinch of sea salt
to the whites and, with a clean whisk, beat until
super-stiff. Fold the cooled chocolate into the cream,
then very gently fold that through the egg whites with a
spatula.
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Divide up the mousse between
six glasses or bowls, interspersing the cherries and syrup
throughout, and finishing with a few nice cherries on top.
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