A heavenly taste and hellishly good!
Tempting! Especially on hot days - as the culmination to a summer menu, an extremely special dessert.
A recipe suggestion from Claudia Wittmann.
Ingredients for the mousse:
80 g dark chocolate coating
250 ml whipping cream
5 tbsp. Sahne Muh-Muhs Liqueur
For the cherries:
1 jar of cherries
A little sugar
1 tbsp. cornflour
50 g almond flakes
1 tbsp. sugar
1 chocolate sponge base
Finely chop the dark chocolate coating. Bring the whipping cream to the boil. Remove from the heat and allow the chocolate coating to melt in the hot cream whilst stirring. Add the liqueur and mix using the hand-held blender. Chill the cream mixture overnight (important!).
Heat the cherries in a pot with the juice and sugar, mix the cornflour to a smooth paste, mix into the cherries and boil until the juice thickens. Leave to cool.
Melt the sugar in a pan and caramelise the almond flakes in it.
Break up the sponge base into crumbs, and make round cut-outs so that you can take individual pieces from the base.
Whip the cold cream mixture with the hand-held mixer until stiff. Place sponge base, cherries and cream in layers into small glasses and sprinkle with almond flakes.