1
["For the cherries:", "Add Grand Marnier and cherries to a jam jar or something similar. Refrigerate until needed.", "For the mousse:", "Whisk cream in a large bowl until soft peaks (cream is thick enough to hold its shape but is still soft and smooth).", "Fill a saucepot a quarter of the way up with water, then bring to a very gentle simmer (this is called a water bath or ""bain marie"" in French). Add chocolate and butter to a large heat-proof bowl, then place the bowl over the water bath and stir chocolate as it melts. As soon as chocolate has melted, take bowl off heat and set aside.", "Get another heat-proof bowl and put eggs, Grand Marnier and sugar into it. Put over water bath and whisk away. Once mixture starts to foam and thicken a bit, take bowl off the water bath and keep whisking egg mixture as the bowl cools down. The mixture will become pale and thick.", "Gently fold melted chocolate through the sabayon (souffled egg mixture). Add half of whipped cream and gently fold through, then do the same with remaining half.", "Get something that you can serve this mousse in, such as dessert glasses or ramekins. Fill to the top with chocolate mousse, then set in the fridge for at least 1 hour. Once mousse is set, top with soaked cherries and a sprinkle of crushed pistachios. Enjoy!"]
