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Cherry Chocolate Mousse

Cherry Chocolate Mousse

This Cherry Chocolate Mousse is a layer of light creamy dark chocolate mousse topped with cherry compote and finished off with fresh whipped cream. 
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Servings: 3 Servings
Calories: 608
Ingredients Method

Ingredients
  

Cherry Compote
  • 400 grams (14 oz) cherries (fresh or thawed frozen), pitted
  • 2 tablespoons granulated sugar
  • 2 tablespoons water
  • 1 tablespoon lemon juice
Chocolate Mousse
  • 100 grams (3.5 oz) dark chocolate, 70%
  • 2 teaspoons unsalted butter
  • 100 ml (⅓ cup + 4 teaspoons) double or heavy cream, cold
  • 2 large eggs
  • 1 tablespoon caster or granulated sugar
  • ¼ teaspoon cream of tartar
Whipped cream
  • 60 grams (¼ cup) double or heavy cream, cold
  • 2 teaspoons icing sugar

Method
 

Cherry Compote
  1. Wash he cherries well then drain in a colander. Pull the stems off the cherries. Use a cherry pitter to remove the pits. If you don't have a cherry pitter, insert a straw into the spot where the stem attaches to the cherry and push out the pit.
  2. Add the cherries, sugar and water to a saucepan and cook over medium heat for 10 minutes, stirring often until the cherries release their juices and the sugar dissolves.
  3. Remove from heat and pour into a sterilised jar. Let cool to room temperature, cover and refrigerate until ready to use. It will keep in the fridge for up to 2 weeks.
Chocolate Mousse
  1. Whip cream to soft peaks and chill.
  2. Add chocolate and butter to a heatproof bowl. Place the bowl over a pan of gently simmering water and melt , stirring frequently until smooth.
  3. Remove the chocolate mixture from the heat and let it cool for 10 minutes or until warm to touch.
  4. Separate the eggs. Add the yolks to the cooled chocolate.
  5. Add egg whites to a grease free bowl. Whip the egg whites until foamy, then add in cream of tartar. Sprinkle in the sugar and whip until stiff peaks form.
  6. Fold in half of the whipped cream into the chocolate, then gently fold half the whipped egg whites with a spatula. Fold in remaining whipped cream and finally fold in remaining egg whites.
  7. Spoon into serving glasses or bowls. Chill in the fridge for 8 hours.
To Serve
  1. Whip the remaining cream with icing sugar until stiff peals form.
  2. Remove the chocolate mousses from the fridge. Layer the chocolate with cherry compote. Finish off by piping a swirl of whipped cream on top and garnish with a fresh cherry.