Chocolate and cherry teardrops

  • Portion size: Serves 6
  • Takes about 1 hour to make, plus chilling
  • Difficulty: medium

You’ll need patience and will power to wait for these stunning chocolate mousse parcels to set.

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Ingredients

  • 155g Lindt 70% cocoa plain chocolate
  • 200g bought chocolate sponge cake
  • 4 large free-range egg yolks
  • 135g caster sugar
  • 160g unsalted butter
  • 75g cocoa powder
  • 275ml double cream
  • 390g jar cherries in Kirsch (from Sainsbury’s, or use Opie’s from Waitrose), drained
  • Cherries with stalks (or use cherries from a jar) and edible silver leaf, to decorate
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Method

  1. Place 80g of the chocolate in a bowl set over a pan of simmering water, and melt gently. Cut the acetate into 6 x 30cm x 5cm strips, and with a sharp knife cut 6 teardrop shapes (about 1.5cm thick) out of the chocolate sponge (large enough for the acetate to wrap around). Brush 1 side of each strip thickly with the chocolate. Shape around the sponge teardrops (with the chocolate on the inside); secure with a paperclip. Leave to set in the fridge.
  2. Whisk the egg yolks and sugar until thick and pale. Melt the butter with the cocoa and remaining chocolate in a bowl set over a pan of simmering water, stirring occasionally. Fold the melted chocolate mixture into the egg mixture. Lightly whisk the cream in a bowl, then fold it into the chocolate mixture to make a mousse.
  3. Spoon a layer of cherries into the teardrops (on top of the sponge) and pipe or spoon the mousse on top. Chill for 1 hour, then carefully unpeel the acetate from the teardrops. Decorate with more cherries and dust with the silver leaf.
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Nutrition

  • 927kcals Calories
  • 69.4g (38.6g saturated) Fat
  • 8.8g Protein
  • 69g (57.1g sugar) Carbs
  • 0.6g Salt

Quick wins & tips

These will keep in the fridge for up to 8 hours.
To make the sturdy chocolate teardrops for this recipe, you’ll need acetate strips (5cm wide). They are available from squires-shop.com at 50p per metre.
If you find the chocolate mould a bit tricky, simply serve the delicious mousse layered in glasses with the sponge and cherries.

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