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Cherry and White Chocolate Mousse


(for 6)

225g (8oz.) Fresh Cherries
1 Tablespoon Caster Sugar
200g (7 oz.) White Chocolate
175g ( 6 oz.) Unsalted Butter
1 Teaspoon Vanilla Extract.
2 Egg Yolks

Stone the Cherries (keep six aside for decoration) and cook them for about 5 minutes in a pot with the sugar until soft.
Let them cool.

Break the chocolate and the butter into small pieces and melt them , with the vanilla, at low in a microwave until melted then stir together..

(or put in a bowl over barely simmering water until melted)

Divide the Cherries between 6 glasses, either wine glasses or little orange juice ones.

Whip the two egg yolks together then stir into the melted chocolate.

Now spoon the chocolate over the cherries in the glasses.
Let these set for several hours in the fridge and then serve with a cherry on top.



June 15, 2010 11:48 AM | 0 Comments
  Martin Dwyer
Consultant Chef