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Recipe by olive magazine

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1. Melt the chocolate in the microwave or in a bowl set over a saucepan of simmering water, then cool slightly. Beat together the egg yolks and kirsch and gently mix into the melted chocolate with 4 tbsp of the cream. Whisk the egg whites to firm peaks and fold them through the chocolate mixture.
2. Spoon into 6 shot glasses and chill. Softly whip the remaining cream with a splash of kirsch. Dollop the cream on top of each mousse and push in a cherry to decorate (with stalk).

Per serving

347 kcalories, protein 4.9g, carbohydrate 12.8g, fat 30.3 g, saturated fat 15.8g, fibre 1.5g, salt 0.09 g

Latest comments and suggestions

• bryndis

  31 December 2008

  bryndis rated and commented on this recipe

  

  I used Amaretto in stead of Kirsch and it tasted fine. My children loved it!

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• lfell1985

  28 January 2009

  lfell1985 rated and commented on this recipe

  

  I used Green & Black's white chocolate and Bailey's...tasted amazing! And was an enjoyable break to a traditional pudding on Christmas day

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• clive2442

  05 February 2009

  clive2442 commented on this recipe

  This went down very well, all my family loved it. I mde again and added chocolate flakes to the cream, then added a strewberry. Will make his a lot, woooooooow

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Ingredients

• 150g 70 per cent dark chocolate
• 2 eggs , separated
• 1 tbsp kirsch plus a splash
• 200ml double cream
• 6 cherries with stalks

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 150g 70 per cent dark chocolate
• 2 eggs , separated
• 1 tbsp kirsch plus a splash
• 200ml double cream
• 6 cherries with stalks

Per serving

347 kcalories, protein 4.9g, carbohydrate 12.8g, fat 30.3 g, saturated fat 15.8g, fibre 1.5g, salt 0.09 g

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