Chocolate Mousse with Cherry Compote

12 servings

Chocolate Mousse:

• 100 g (3.5 oz) egg yolks

• 75 g (2.6 oz) sugar

• 35 g (1.2 oz) glucose

• 200 g (7.0 oz) heavy cream

• 3 sheets of gelatin, soaked

• 400 g (14.0 oz) good dark chocolate

• 100 g (3.5 oz) heavy sour cream

• 150 g (5.0 oz) whipped cream

• 4 g salt

Cherry Compote:

• 700 g (25.0 oz) pitted frozen cherries

• 200 g (7.0 oz) sugar

• ½ dl (0.2 cup) water

• 1 tbsp grated lemon zest

For Garnish:

• Rose petals

Instructions:

Chocolate Mousse:

1. Whisk together egg yolks, sugar, glucose, and heavy cream.

2. Heat to 82°C (179.6°F).

3. Whisk in soaked gelatin.

4. Roughly chop the chocolate and place it in a sturdy glass bowl.

5. Pour the hot egg and cream mixture over the chocolate.

6. Blend with an immersion blender until smooth and creamy.

7. Mix in sour cream and salt when the temperature reaches about 40°C (104°F).

8. Gently fold in whipped cream.

9. Chill the mousse for a few hours.

Cherry Compote:

1. Strain the cherries.

2. Boil cherry juice, sugar, water, and cornstarch while stirring.

3. Add cherries and lemon zest, let steep for five minutes.

4. Chill until ready to serve.

Assembly:

1. To assemble, spoon cherry compote into the bottom of serving bowls.

2. Dip two spoons in hot water and shape mousses into balls, placing them on top of the compote.

3. Garnish with rose petals.