Chocolate and cherry teardrops

Chocolate and cherry teardrops
  • Serves icon Serves 6
  • Time icon 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.

Nutrition: per serving

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

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

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.

delicious. tips

  1. 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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Vegan Christmas recipes

Hazelnut and ginger chocolate fudge bark

It’s guaranteed to be love at first bite when you try Vladia Cobrdova’s chocolate date...

Save recipe icon Save recipe icon Save recipe

Christmas gift recipes

Double chocolate macaroons

Eric Lanlard’s rich, decadent take on classic French macarons are just as good with your...

Save recipe icon Save recipe icon Save recipe

Make-ahead Christmas dessert recipes

Eric Lanlard’s triple chocolate verrines

Eric Lanlard’s triple chocolate recipe proves that good things come in threes – layers of...

Subscribe to our magazine

Subscribe to delicious. magazine this month and get 6 issues half price!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine