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For the Chocolate Mousse:

For the Sour Cherries:

  • Caster sugar 150 g
  • White wine vinegar 40 ml
  • Cherries 240 g
  • Cinnamon Sticks 10 g
  • Star anise 2 g

For the Chantilly Cream:

  • Whipping cream 300 ml
  • Sugar, icing 16 g
  • Vanilla extract 5 ml

To assemble:

  1. For the Chocolate Mousse:

    • Pour the cold milk into a bowl and add the CARTE D’OR Chocolate Mousse.
    • Whisk with an electric mixer for 2 minutes at a low speed followed by 5 minutes at high speed.
    • Place into a piping bag.
  2. For the Sour Cherries:

    • Heat the sugar then vinegar together until a light caramel is achieved.
    • Reduce the heat and add the star anise, cinnamon and cherries.
    • Cover the pan and keep on a low heat for 3-5 minutes until the cherries are cooked.
    • Allow to cool, and keep chilled until needed.
  3. For the Chantilly Cream:

    • Pour the cream into a large mixing bowl then whisk until soft peaks form.
    • Add in the icing sugar and vanilla extract and mix in gently until well incorporated.
    • Set aside.
  4. To assemble:

    • Cut the brownie into small cubes and place at the base of each dessert glass.
    • Pipe the chocolate mousse onto the brownie.
    • Quenelle or pipe some chantilly cream on to each mousse and top with the spiced sour cherries and the cooking liquor.
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