Chocolate and cherry teardrops

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

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

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.

Method

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.

delicious. 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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