Stewed cherry with chocolate mousse

It is cherry season in Aegean region.

June is the peak season for harvesting cherries and the markets are full of beautiful plump cherries.

This is a simple cherry compote with chocolate mousse to enjoy!

  • 700 gr cherries
  • 90 gr sugar
  • 1/2 cup Sherry (preferebly Kirsch)
  • 200 gr good quality dark chocolate (70% cacao)
  • 2 eggs
  • 1 t ground black peppercorns

Wash the cherries. Stone them with a cherry pitter. While stoning, keep the juice into a pan.

Put the cherry and its juice into a wide pan.

Add sugar and black peppercorns. Bring to a boil, let stand for 10 minutes. Add Sherry (kirschwasser) and boil for another 5 minutes.

Take out the peppercorns and let it cool.

Melt the bittersweet chocolate with bain-marie method, or simply put water in a thick bottom pan. Inside this pan place another pan with the couverture chocolate.

Beat egg whites in a small deep bowl and make stiff.

Beat egg yolks with chocolate well.

Fold the egg whites to the chocolate batter.

Use a spatula and mix them well. Refrigerate for 4 hours.

In a serving glass share the stewed cherries.

On top, place the chocolate mousse and serve immediately.

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