Following on from his chocolate mousse recipe, Ming Tsai creates an indulgent sundae in episode 18 of Simply Ming, series 7.


  • 2 cups Chocolate Mousse

  • 1 cup warm chocolate ganache or syrup

  • 1 cup whipped cream

  • 1 cup toasted almond slices

  • Maraschino cherries


  • 1.

    Using an ice cream scoop, form balls of mousse and place on parchment-lined cookie sheet. Freeze for at least 1 hour. Transfer scoops to a sundae dish, top with syrup, whipped cream, almonds and cherries. Enjoy!

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