Chocolate Cherry Mousse
Serves 60
INGREDIENTS:
2 ½ kg good quality dark chocolate
20 tbsps cocoa powder
60 egg whites
1 litre cream
600g caster sugar
10 x 400g tins of black pitted cherries in syrup
60 x maraschino cherries
METHOD
1. Break the chocolate into a glass bowlsuspended over a saucepan of simmering water. Stir often to make sure that nolumps form then in take it off the heat and stir in the cream, and orange blossom water. In a clean bowl whisk the eggs whites and once youhave reached a soft peak fold in the caster sugar, and continue to whisk again until you have stiff peaks.
2. Whisk one third of the egg whites into the orange blossom chocolate and fold in the remaining egg whites using a spatula. Be careful not to over mix as it will make the mousse to thick and dense.
3. Pour the chocolatemixture into individual glasses or cups and place in a fridge for one hour or until they are set.
