Cherry Brandy and Chocolate Mousse

Cherry Brandy and Chocolate Mousse

Dish type: Dessert

A favourite dessert with a grown up twist. Soak the cherries in a little brandy or cherry brandy the day before you plan to serve this dessert.

 

Serves 6   

Preparation time: 25 minutes 

Soaking time: overnight 

Cooking time: 10 minutes 

Chilling time: 4 hours   

Ingredients

400 g (14 oz) British cherries, reserve 6 on stalks for decoration, remove stalks and stones from the rest 

3 tablespoons brandy or cherry brandy 

200 g (7 oz) dark chocolate, broken into pieces 

15 g (½ oz) butter 

4 medium eggs, separated 

2 tablespoons icing sugar 

5 tablespoons double cream   

 

To decorate 

120 ml (4 fl oz) double cream 

25 g (1 oz) dark chocolate, melted, optional 

Little dusting of cocoa

 

Method 

1. Soak the stoned cherries in brandy in a small bowl tightly covered with cling film in the fridge overnight.

2. Next day, add the chocolate and butter to a large bowl and set this over a saucepan of very gently simmering water making sure that the base of the bowl is not touching the water then leave for 5 minutes or so until the chocolate has melted. 

3. Stir the egg yolks one at a time into the warm chocolate then take the bowl off the heat and stir in the sugar and cream until smooth. Whisk the egg whites in a separate bowl until they form soft peaks. Fold a spoonful into the chocolate mix to loosen the mixture then gently fold in the remainder. 

4. Drain off any excess brandy from the cherries into the chocolate mousse then divide the cherries between small champagne, wine or liqueur glasses. Pour the chocolate mousse into the assorted glasses then chill for 4 hours or until set. 

5. To decorate, softly whip the cream then spoon over the glasses and dust lightly with a little sifted cocoa. Dip the reserved cherries on stalks into the melted chocolate if using and arrange on top of the cream. Chill until ready to serve.