Ingredients:
4 ounces bittersweet chocolate, finely chopped
2 tablespoons (1 ounce) unsalted butter, diced
2 tablespoons hot water
1 cup cold heavy cream
3 large eggs, separated (whites and yolks)
1 tablespoon powdered sugar/ Castor sugar
Preparation
- Combine the chocolate and butter in a double boiler over hot, but not simmering, water, stirring frequently until smooth.
- Remove from the heat and let cool until the chocolate is slightly warm. If it is too cool, the mixture will seize when the other ingredients are added.
- Whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
- Now stir in the yolks. Gently stir in the whipped cream. Fold in the stiffly beaten egg whites(meringue) .
- Spoon or pipe the mousse into a serving bowl or individual dishes. Refrigerate for at least 8 hours.
- Garnish with whipped cream and cherry.
