Cherry Chocolate Mousse
|200g||dark chocolate (70%)|
|1 x 400g||tin of black pitted cherries in syrup|
|2 tbsp||golden caster sugar|
You will need a heatproof bowl.
Melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove to cool for 10 minutes. Meanwhile, simmer the cherries and their syrup in a non-stick frying pan on a medium heat until thick, then remove.
Whip the cream to very soft peaks. Separate the eggs, add the yolks to the cream with the sugar, and whisk to combine. Add a pinch of sea salt to the whites and, with a clean whisk, beat until super-stiff. Fold the cooled chocolate into the cream, then very gently fold that through the egg whites with a spatula.
Divvy up the mousse between six glasses or bowls, interspersing the cherries and syrup throughout, and finishing with a few nice cherries on top.
CALORIES 406kcal FAT 25.4g SAT FAT 14.8g PROTEIN 7.6g CARBS 40g SUGAR 39.7g SALT 0.5g FIBRE 0.5g
5 Ingredients by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited. Photographer: David Loftus