Black Forest mousse cups
SERVES 6 PREP AND COOK TIME 15 MINUTES (+ COOLING AND REFRIGERATION TIME)
Using bottled cherries and cherry jam eliminates the need for you to make your own compote, and you can also make this dessert even if it’s not cherry season. If you want this dessert with the traditional Black Forest addition of kirsch, you can use it in place of the orange liqueur.
200g dark chocolate
600ml cream
¼ cup (55g) caster sugar
2 tablespoons orange-flavoured liqueur (see Julie’s tip)
670g jar bottled morello cherries
½ cup (160g) cherry jam
30g Flake chocolate bar
1 Melt the dark chocolate in a bowl over a saucepan of barely simmering water. Remove from heat and cool for 5 minutes.
2 Whip the cream, sugar and liqueur in a bowl with an electric mixer until soft peaks form.
3 Reserve ¼ of the cream mixture for decoration; refrigerate. Stir a quarter of the remaining cream mixture into the chocolate, then fold chocolate mixture through cream mixture. Refrigerate for at least 1 hour.
4 Stir the cherries and jam in a small bowl. Spoon half the mousse into bases of four serving glasses. Top with half the cherry mixture. Repeat layers. Decorate with reserved cream; crumble Flake over top.
Not suitable to freeze. Suitable to microwave.