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https://www.lifestylefood.com.au/recipes/18429/cherries-chocolate-and-cream

LifestyleFOOD.com.au

This is a great pud to make during the all-too-short cherry season. If, like me, you view a couple of bars of good-quality dark chocolate as storecupboard staples, you can knock up this chocolate mousse, almost certainly to loud applause, at the drop of a hat. Combine it with a little cloud of whipped cream and briefly cooked fresh cherries, and you have a very sophisticated and indulgent pudding.

Ingredients

  • 500g ripe cherries, halved

  • and stoned

  • 25g caster sugar

  • For the chocolate mousse

  • 150g dark chocolate, broken

  • into small chunks

  • 30g unsalted butter, cut into

  • small cubes

  • 3 large eggs, separated

  • 20g caster sugar

  • To finish

  • 200ml double cream

Method

  • 1.

    Put the cherries into a pan with the sugar. Cook over a very gentle heat, stirring occasionally, for a few minutes until the cherries are starting to soften and release some of their deep red juices. Set aside to cool.

  • 2.

    To make the mousse, put the chocolate and butter into a heatproof bowl and place over a pan of barely simmering water. Leave to melt, stirring once or twice. Set aside to cool a little, then stir in the egg yolks.

  • 3.

    In a large, clean bowl, whisk the egg whites with the sugar for a few minutes, until they form a soft meringue. Fold this into the chocolate mixture. Spoon into glasses and chill for an hour or so.

  • 4.

    Lightly whip the cream until it just holds soft peaks. Put a dollop of cream on each mousse, add the cherries and serve.

  • 5.

    Swaps: Instead of poached cherries, use fresh strawberries hulled, thickly sliced and briefly tossed in a little caster sugar. Or raspberries, again with a sprinkling of caster sugar, and very lightly crushed until the juices run.

Notes

This recipe is from Hugh’s Three Good Things, RRP $49.99, published by Bloomsbury.


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Posted by Wendy1308 •16h ago • Report
Light, easy to prepare & totally delicious. I added a teaspoon of Chambord to the cherry mixture too. Thanks Hugh, it’s a keeper!