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

1. Mix all ingredients in a sauce pan
2. Place on the stove & bring to the boil
3. Add the sour cherry & whisk for one minute
4. Allow to cool

CHOCOLATE MOUSSE

1. 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
2. Place gelatin in cold water & store in the fridge
3. Whip 240gm thicken cream in a mixer & leave aside
4. Beat eggs & yolk in a mixer full speed
5. Boil thickened cream
6. Drain the water from the gelatin
7. In a bowl add boiled cream, gelatin & chocolate, hand whisk till smooth
8. Add eggs, fold in whipped cream
9. Chill in fridge
10. Layer cherry compote & chocolate mousse, top with your favourite crumbed biscuit