Tana Ramsay's Cherry and Chocolate Mousse

Name: Tana Ramsay's Cherry and Chocolate Mousse
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Cuisine: French
Ingredients: 150g granulated sugar; 400g cherries halved and stoned (or use 2 x 425g cans of cherries drained); 140g dark chocolate plus extra to grate on top; 500ml low-fat creme fraiche; 250ml double cream whipped to soft peaks

Over a year ago 3,734 views

Prep: 5 mins

Cook: 10 mins

Serves: 6

French Dessert

Ingredients

150g granulated sugar
400g cherries halved and stoned (or use 2 x 425g cans of cherries drained)
140g dark chocolate plus extra to grate on top
500ml low-fat creme fraiche
250ml double cream whipped to soft peaks

Accompaniment

Method

1
Put the sugar in a pan with 125ml cold water. Place over low heat until all the sugar has dissolved. Toss in the cherries, increase the heat and boil for about 5 minutes, or until the juices are syrupy and they coat the cherries.

Transfer the cherries and juices to a bowl and set aside to cool completely.

Meanwhile, melt the chocolate (follow the instructions in the secret, below left), then allow it to cool slightly. Gently stir in the crème fraîche and whipped double cream.

Divide the cherry mixture among 6 cocktail glasses. Spoon the chocolate mousse on top of each and refrigerate for at least 30 minutes to chill and slightly set. Grate a little more chocolate on top just before serving.