ingredients
makes about 24
glossy contact paper
6 1/2 ounce dark chocolate melts or buttons
3/4 cup stoneless black cherries, well drained
chocolate mousse
2 ounce dark cooking chocolate, melted
1 tablespoon cream
1 egg yolk
1/2 teaspoon gelatine
1/3 cup cream, extra
1 egg white
method
1. Cut glossy contact into 24 rectangles 1 1/2 x 4 1/2 inches. Line a tray with baking paper.
2. Place the chocolate melts in a small heatproof bowl. Bring a small pan of water to the boil and remove from the heat. Sit the bowl over the pan, making sure the bowl does not touch the water. Stir occasionally until the chocolate has melted and the mixture is smooth. Using a palette or flat bladed knife, spread a little of the chocolate over one of the contact rectangles. Just before the chocolate starts to set, bring the short edges together to form a teardrop shape. (Leave the contact attached.) Hold together with your . fingers until the shape holds by itself and will stand up. Repeat with some of the remaining chocolate and rectangles. (The chocolate will need to be re-melted several times. To do this, place the bowl over steaming water again.)
3. Spoon about 1 1/2 teaspoons of the remaining chocolate on the tray and spread into an oval about 2 inches long. Sit a teardrop in the centre of it and press down gently. Repeat with the remaining teardrops. Allow to almost set.
4. Using a sharp small knife or scalpel, cut around the outer edge of each teardrop. Allow the cups to set completely before lifting away from the baking paper. Carefully break away the excess chocolate from the bases to form a neat edge on the base. Carefully peel away the contact. Set the cups aside. Cut the cherries into quarters and drain on crumpled paper towels.
5. For the mousse, mix the chocolate, cream and yolk in a bowl until smooth. Sprinkle the gelatine in an even layer over 2 teaspoons water in a small heatproof bowl and leave until spongy. Bring a small pan of water to the boil, remove from the heat and place the bowl over the pan. The water should come halfway up the side of the bowl. Stir the gelatine until clear and dissolved. Stir into the chocolate mixture.
6. Working quickly, so the gelatine does not set, beat the extra cream with electric beaters until soft peaks form; fold into the chocolate. Using electric beaters, beat the egg white in a clean dry bowl until soft peaks form. Fold into the chocolate.
7. Place a few pieces of cherry inside each teardrop cup. Spoon the chocolate mousse over the cherries. (Fill to slightly over the brim as the mousse will drop during setting.) Chill until set.
