Chocolate and cherry teardrops
- December 2008
- Serves 6
- Takes about 1 hour to make, plus chilling
You’ll need patience and will power to wait for these stunning chocolate mousse parcels to set.
- 69.4g (38.6g saturated)
- 69g (57.1g sugar)
- 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
- 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.
- 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.
- 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.
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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