Mousse au Chocolat with Cherry Compote
Silky-smooth, velvety chocolate mousse is paired with a burst of vibrant flavour from homemade cherry compote – a match made in dessert heaven.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
For the Cherry Compote
- 350 g cherries, pitted
- 100 mL cherry juice
- 1 tbsp cornflour
- 1 tsp caster sugar
- ½ tsp vanilla extract
For the Mousse
- 200 g Cadbury Old Gold Original Dark Chocolate, roughly chopped
- 50 g unsalted butter
- 4 eggs, separated
- 80 g caster sugar
How do I make it?
- Make the Cherry Compote by combining cornflour, sugar and 2 tablespoons of cherry juice in a small bowl and mixing until smooth. Pour remaining cherry juice into a saucepan and bring to the boil. Add cornflour mixture and stir continuously while the sauce thickens. Once thick, add cherries, then reduce heat and simmer for 5 minutes or until the cherries are soft but still holding their shape. Remove from heat and set aside to cool.
- Meanwhile, make the mousse by melting chocolate and butter in a bowl in the microwave in 20 second bursts. Leave to cool slightly.
- Use an electric mixer to beat egg yolks with 60 g caster sugar until pale and creamy. Fold egg and sugar mixture into the chocolate. In a separate bowl, beat egg whites with remaining sugar to soft peak stage. Gently fold the egg whites into the chocolate mix.
- Divide the cooled cherry compote between serving glasses, then top with mousse. Serve with whipped cream if desired.
