Black Forest Chocolate Mousse

• 4eggs, separated
• 300 mldouble cream
• 40 gcaster sugar
• 200 gdark chocolate, 70%, broken into pieces
• 2 tbspkirsch, or cherry brandy
• 2 tspcornflour
• 1 tbspicing sugar
• 1 x 400gtin pitted black cherries, drained, juice reserved
• 1pinch fine salt
• 50 gdark chocolate, shaved or grated (optional)

Method

1. 1Melt the 200g dark chocolate in a heatproof bowl set over barely simmering water, stirring occasionally until glossy and smooth. Lift off the heat and let it cool for 5 minutes; it should feel just warm to the touch, not hot, or it will scramble the yolks the moment they go in.
2. 2Beat the egg yolks with the caster sugar and a pinch of fine salt for 2–3 minutes until pale, thick, and ribboning off the whisk. The salt is important here; it sharpens the cocoa and stops the mousse tasting flat. Stir into the cooled chocolate along with the kirsch; the mixture will tighten and turn deep, satiny brown.
3. 3In a spotlessly clean bowl, whisk the egg whites to stiff, glossy peaks that hold their shape when you lift the whisk. In another bowl, whip 200ml of the double cream to soft, billowy peaks. Stop while it still flops gently from the whisk; over-whipped cream folds in as lumps, not clouds.
4. 4Fold the whipped cream into the chocolate mixture until almost combined. Add the egg whites in two additions, folding with a large metal spoon in slow, sweeping strokes from the bottom up.
5. 5Divide between 6 glasses or coupes, smoothing the tops, and refrigerate for at least 2 hours, ideally 4, until set with a soft wobble at the centre.
6. 6For the compote, whisk the reserved cherry juice with the cornflour in a small pan until smooth; no lumps, or you'll get floury streaks. Bring to a gentle simmer over a medium hob, stirring constantly, for 1–2 minutes until thickened and glossy enough to coat the back of a spoon. Off the heat, stir in the drained cherries and leave to cool completely; it should be syrupy and deep ruby.
7. 7Just before serving, whip the remaining 100ml double cream with the icing sugar to soft peaks.
8. 8Top each mousse with the cooled cherry compote and whipped cream. Add the optional chocolate shavings if using.

Per serving

kcal

571

protein

8.9g

fibre

4.4g

carbs

35.1g

fat

41.9g