Dark Chocolate Mousse with Spiced Cherry Soup

Serve with Monster Merlot 2013

Serves 6 People

8 oz dark chocolate

5 eggs

3/4 cup sugar

1/2 cup whipped cream

3 Tbsp brandy

1 2/3 cups warmed cherry juice

1 vanilla bean

1 cinnamon stick

2 star anise

1/2 lemon, juiced

chocolate shavings

cherries, fresh or canned

Mousse

Break the chocolate into small pieces and melt in a brain-marie. Whip the whipping cream into soft peaks. Next, separate the eggs, add a pinch of salt to the egg whites and whisk until stiff, gradually add 1/2 cup of the sugar. Then, whisk egg yolks until frothy and stir in the melted chocolate. Gently fold in the whipped cream to the chocolate mixture. Finally, gently fold in the beaten egg white. Place the mousse in a bowl and leave covered for 3 hours in the refrigerator.

Spiced Cherry Soup

Caramelize the remaining sugar (melt sugar in pan until golden brown), immediately add the Brandy, and warmed cherry juice, bring to a boil, stirring occasionally. Add vanilla, cinnamon, and star anise. Simmer on low heat for about 15 minutes. Pour the cherry soup through a sieve. Add lemon juice to taste.

To Serve

Put the soup in small deep rimmed plates. Place a dollop of the chocolate mousse on top of the soup, scatter with the chocolate shavings and garnish with cherries. Serve.