Chocolate mousse with vanilla sauce and cherries

Ingredients for 12 servings:

• 2 eggs
• 75 g sugar
• 1 espresso, approx. 50 ml
• 200 g chocolate coating
• 400 ml cream
• 6 tbsp orange juice
• 1 tsp honey
• 1 shot of rum
• 1 pinch of chili powder
• 1 small jar of sour cherries, 350 g
• 1 pack of jelly, cherry flavor
• Sugar
• some salt
• 1 pack of vanilla sauce
• 500 ml milk
• 25 g sugar
• possibly vanilla pod(s), of which the pulp
• 1 pack of chocolate shavings, approx. 200 g

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 45 minutes; Total time approx. 1 day 1 hour 45 minutes

from the iSi Whip

For the mousse, cut the chocolate coating into pieces and place in a bowl. Add a little cream to the chocolate and melt it over a hot water bath. Beat the eggs, sugar, a pinch of salt, and espresso over a hot water bath until fluffy. Beat the egg mixture in a cold water bath (add a few ice cubes to the water) until cold. Stir in the melted chocolate coating and add the remaining cream. Season to taste with orange juice, honey, rum, and chili powder. Pour into the iSi Whip. I use two cartridges for the 1-liter model. Shake briefly and refrigerate for a day, ideally. For decoration, cook the vanilla sauce according to the instructions. Use a little less milk to taste to make the sauce a little thicker. Optionally, simmer the scraped seeds of a vanilla pod in the milk. Refrigerate until ready to serve. Drain the cherries and reserve the juice. Prepare the jelly according to the package instructions. Use the cherry juice and fill it with water up to the amount specified on the package. Divide the cherries among 12 serving glasses and spread the hot pudding evenly over them. Refrigerate until ready to serve. To serve, remove the iSi ice cream cone from the refrigerator approximately 20-30 minutes before serving. Spoon 3-4 tablespoons of vanilla sauce over each cherry jelly. Drizzle with the mousse and garnish with chocolate shavings. Tip: Depending on the season, you can also serve the mousse over a strawberry salad marinated in sugar and lime juice. I omit the vanilla sauce in this case.