
CHERRY & DARK CHOCOLATE MOUSSE – SERVES 4
INGREDIENTS
CHOCOLATE MOUSSE
Dark cooking chocolate 200gm
2 Eggs
2 Egg yolks
4gm Gelatin
280gm thickened cream
SOUR CHERRY COMPOTE
170gm tin Sour cherry
120gm Brown sugar
50g Yellow Pectin Powder (from the baking section of the supermarket)
Cinnamon powder: 2gm
Honey 80gm
METHOD:
SOUR CHERRY
- Mix all ingredients in a sauce pan
- Place on the stove & bring to the boil
- Add the sour cherry & whisk for one minute
- Allow to cool
CHOCOLATE MOUSSE
- Melt chocolate in a sauce pan on low heat or in the microwave oven on medium power (50%) in 30 second bursts, stirring between, until melted
- Place gelatin in cold water & store in the fridge
- Whip 240gm thicken cream in a mixer & leave aside
- Beat eggs & yolk in a mixer full speed
- Boil thickened cream
- Drain the water from the gelatin
- In a bowl add boiled cream, gelatin & chocolate, hand whisk till smooth
- Add eggs, fold in whipped cream
- Chill in fridge
- Layer cherry compote & chocolate mousse, top with your favourite crumbed biscuit