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Chocolate Mousse with Cherry Sauce and Amarettini Crumbs

5 from 3 votes
Prep Time 45 mins
Rest Time 4 hrs
Total Time 4 hrs 45 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 338 kcal

Ingredients
 

Mousse au Chocolat:

  • 250 g Toblerone chocolate
  • 80 g Butter
  • 1 tbsp Cointreau
  • 400 ml Cream
  • 2 Pc. Eggs
  • 2 tbsp Honey

Cherry sauce:

  • 1 Pc. Morello cherries glass
  • 1 tbsp Starch
  • 2 Pc. Vanilla pod
  • 1 Pc. Cinnamon stick

Amarettini crumbs:

  • 90 g Brown sugar
  • 50 g Amarettini almond biscuits
  • 140 g Butter
  • 120 g Flour

Instructions
 

Mousse au Chocolat:

  • Roughly chop the chocolate and melt it in a double boiler with the butter. At the same time, whip the cream until stiff and set aside. Beat the two eggs with the honey in an extra container.
  • When the chocolate and butter mixture has melted, add a spoonful of Cointreau and stir. Now add the egg and honey foam to the chocolate and butter mixture and then fold in the whipped cream.
  • Fill the finished mousse into glasses and place in the refrigerator for at least 4 hours.

Cherry sauce:

  • Put the cherries in a saucepan with juice and bring to a simmer. For the flavor, scrape out 2 vanilla sticks and add the pulp with the pods and the cinnamon stick to the cherries.
  • As soon as the cherries simmer gently, pour the starch into a glass and mix with a little hot cherry juice. Now slowly add the starch liquid to the simmering cherries and stir vigorously so that no lumps are formed.

Amarettini crumbs:

  • Mix all ingredients together and crumble the dough on a baking sheet. Bake the dough at 180 degrees for about 20 minutes. After the baking time, take out the tray and let it cool down. Then you can break the crumbs out of the dough.

Nutrition

Serving: 100gCalories: 338kcalCarbohydrates: 21.1gProtein: 6.2gFat: 25.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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