Chocolate Mousse with Frozen Dark Cherry Compote

• 2½ cups
  double cream
• 5 tbsp
  caster sugar
• 2
  large eggs, separated
• 10¼ oz
  chocolate, chopped
• 7 oz
  frozen dark cherries
• 3¼ tbsp
  caster sugar
• 1 tbsp
  lemon juice
• 1 tbsp
  whisky
• ½ tsp
  vanilla
• 1 tsp
  cornflour
• 1 tbsp
  cold water

Instructions

1. 1
   Separate eggs; place yolks in a saucepan with 300ml cream and 2 tbsp caster sugar.
2. 2
   Heat over medium-low, stirring constantly, until steaming and just below a simmer; do not boil.
3. 3
   Break chocolate into a heatproof bowl, pour over warm cream mixture, leave 1 minute, then stir until smooth; cool slightly.
4. 4
   Whip remaining 300ml cream to soft peaks and fold into chocolate mixture.
5. 5
   In a clean bowl, whisk egg whites with remaining 3 tbsp caster sugar until soft, glossy peaks form.
6. 6
   Fold egg whites into chocolate mixture in two or three additions, taking care not to knock out the air.
7. 7
   Divide between 6-8 glasses or jars and refrigerate at least 2-3 hours.
8. 8
   Put frozen cherries, sugar, lemon juice and vanilla in a saucepan.
9. 9
   Cook over medium heat 8-10 minutes, stirring occasionally, until softened and juicy.
10. 10
    Add whisky and cook another minute.
11. 11
    Mix cornflour with cold water, stir in, and cook 30-60 seconds until glossy and thickened.
12. 12
    Cool completely, then spoon over the chocolate mousse.

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