150g Dark Chocolate (I used a 64%) - chopped
4 Eggs, separated
3 tbsp golden caster sugar
4-5 Whole Cherries in Kirsch per portion plus 2 tbsp of the kirsch (If you cannot source the cherries then use Cointreau or Tia Maria instead.
- Divide the cherries between 6 ramekin dishes.
- Place the chocolate and butter in a stainless steel bowl and melt very gently together over a pan of hot water....do not boil the water!
- Add the separated egg yolks and the kirsch to the mix and stir gently.
- Whisk the egg whites until stiff.
- Add the sugar and continue whisking until the mix is shiny and stiff.
- Fold the egg whites into the chocolate mix starting initially with two large spoonfuls to slacken the mix before adding the remaining egg whites. Do not over stir the mix otherwise you will lose all the air, but make sure that all the egg whites are incorporated.
- Divide the mousse between the ramekins and chill for at least two hours. Top Tip: Put the ramekins in an air tight container before placing in the fridge rather than messing up the surface of each mousse with cling film.
- Serve with biscuits, see recipe.
Preparation Time: 15 minutes, plus chilling (2 hours)