A fairly elegant little thing, but really, very easy. The chocolate mousse is from Roy Fares' cookbook Sweet, and while certainly tasty, a pretty basic mousse. The cherry compote was largely improvised and I'm sorry, I didn't write down the exact measurements, but all I did was take 200 g frozen cherries, add a few spoons of sugar, a vanilla bean, and the juice of a lemon. I let that simmer until the cherries were nicely soft, then added a little corn starch to thicken. I let it cool completely.
The cookie crumbles are just these chocolate cookies, bashed in a pestle and mortar. Use any chocolate cookie!
Chocolate Mousse, Cherry Compote, Chocolate Crumble
serves 8
120 g dark chocolate, finely chopped
100 ml cream (full-fat)
4 egg yolks
25 g sugar
25 g water
200 ml cream (full-fat)
Place the chocolate in a bowl. Heat the first amount of cream, 100 ml, and pour over the chocolate. Let it sit for a minute, then stir until smooth.
Place the egg yolks in a bowl. Combine sugar and water in a small saucepan, and bring to a boil. While using handheld electrical beaters, beat the egg yolks on full speed and slowly add the sugar solution. It should become thick and foamy.
Add the chocolate truffle to the egg foam, and stir well to combine.
Beat the remaining cream until light and fluffy. Fold into the other ingredients. Divide between eight little glasses or bowls and set in the fridge for at least two hours.
When ready to serve, add a spoonful of cherry compote to each glass, and top with some chocolate cookie crumble.
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