Dark Chocolate Mousse with Cherry Compote

Ingredients:

For the Mousse

200g dark chocolate

30g butter

300ml cream

3 egg whites

2 tbsp castor sugar 


For the Cherry Compote

1 cup cherries, halved and pitted

1 cup blackberries (fresh or frozen)

2–3 tbsp castor sugar

¼ tsp cinnamon

1–2 tbsp cherry liqueur (or orange juice as a non-alcoholic option)

Extra whipped cream to serve

Method:

Make the Mousse


Melt the dark chocolate and butter together in a heatproof bowl over gently simmering water (or in short bursts in the microwave). Stir until smooth and glossy.

Whip the cream until soft peaks form.

In a separate bowl, whisk the egg whites until stiff peaks form. Add the castor sugar if you’d like a slightly sweeter mousse.

Fold the melted chocolate into the whipped cream. Gently fold through the egg whites, keeping the mixture light and airy.

Spoon the mousse into glasses and refrigerate for at least 2 hours or until set.

Make the Compote

In a small saucepan, add the cherries, blackberries, castor sugar, cinnamon, and cherry liqueur.

Simmer on low heat for 5–8 minutes until the fruit softens, and the liquid thickens into a syrup.

Set aside to cool completely.

To serve Top each chilled mousse with a spoonful of the cooled compote, then finish with a small dollop of whipped cream. Rich, fruity, festive and dangerously easy to devour. Enjoy!