Nigella'S Chocolate Cherry Mousse For Two

1. 1

   In a heavy-based saucepan, combine chocolate, cherry brandy or kirsch, butter and corn syrup. Add 2 tablespoons sugar if using cherry brandy, 3 tablespoons sugar if using kirsch. Melt over very low heat, then scrape into a bowl and allow to cool a little.

2. 2

   Separate eggs, and whisk whites until soft peaks form. Beat yolks into cooled chocolate mixture, then gently mix in a dollop of egg whites to lighten mixture. Carefully fold remaining whites into chocolate mixture, taking care to keep mousse airy.

3. 3

   Spoon mousse into two wine glasses. Cover with plastic wrap, and refrigerate for at least 2 hours and up to 6 hours before serving. YIELD 2 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.