Hot Chocolate Mousse with black cherry sorbet

Serves 8

Ingredients for the mousse:

130g 70% cocoa dark chocolate

20g egg yolk

40g boiling water

20g cocoa powder

200g egg whites

20g caster sugar


  • Melt chocolate in a plastic bowl in the microwave
  • Whisk the boiling water with the cocoa powder to make a paste
  • Whisk egg yolks into the paste
  • Whip your egg whites with the caster sugar until soft peaks form
  • Add the egg yolk mixture onto the melted chocolate and whisk
  • Add ¼ of the whisked egg whites in to the mix and whisk
  • Then fold in the remainder of the egg whites
  • Ladle evenly into ramekins and put into the fridge to set for 2 hours
  • Preheat the oven to 170C – place the ramekins on a heavy based tray and bake for 5-7 minutes
  • Serve with the sorbet


Ingredients for the sorbet:

500g fresh cherry purée – made from fresh black cherries

1 cinnamon stick

Pinch of cracked black pepper

I vanilla pod – scraped and de seeded

2 cardamom pods

10g sugar


Method for the sorbet:

  • Boil the purée and add the sugar and aromatics to infuse for 30 minutes
  • Pass through a fine sieve and churn in an ice cream machine for 30 minutes