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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

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• 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!

  Flag as inappropriate

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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

Preperation 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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