Chocolate and cherries are a match made in heaven, and although you can skip the sauce if you’re short of time, it’s well worth the minimal effort required to take this tasty chocolate mousse to the next level.
Cooking / cooling time
1 hour 15 mins
For the chocolate mousse
300g dark chocolate, roughly chopped
¼ cup caster sugar
1 tbsp cocoa powder, sifted
300 ml thickened cream
For the topping
2 cups Australian Grown cherries
The juice and zest of 1 lemon
½ cup caster sugar
Handful of almond flakes to sprinkle
Optional: Handful of dried cherries to sprinkle
To make the chocolate mousse
- Place the chocolate in a heatproof bowl over a saucepan with a small amount of gently simmering water. Stir until melted, then set aside to cool slightly.
- Place the eggs and the ¾ cup of sugar in a large bowl and beat with an electric mixer for 5 minutes, or until mixture is pale, thick and doubled in volume.
- Fold in cooled chocolate and cocoa powder until just combined.
- In a separate bowl, whip the cream until it has thickened and fold it carefully into the chocolate mixture, being careful not to overwork the mixture.
- Spoon the mixture into 6 serving glasses and chill them in the fridge for at least 1 hour.
To make the topping
- Meanwhile, pit your cherries, set a small handful of them aside and simmer the remainder in a small saucepan with the lemon juice and zest for approximately 10 minutes, or until wilted and soft.
- Stir in the ½ cup sugar and allow it to melt.
- Mix in the small handful of cherries you set aside (and the dried cherries, if you decide to add them too), and taste the sauce to make sure it’s as sweet as you’d like it to be. Adjust if required and then allow the mixture to cool.
- Dry roast your almond flakes in a separate pan for a few minutes, then set them aside to cool too.
- As soon as your mousses have set, you can top them with a generous layer of your sauce.
- Remove mousse from the fridge 15 minutes before serving and sprinkle with roasted almond flakes just before serving.