As the British summertime hits its stride in June, there’s one fruit that steals the show: cherries. Bursting with deep, tangy sweetness, they’re perfect for desserts that celebrate the season. Whether you’ve been inspired by a trip to the local market or perhaps lucky enough to forage from a fruit-laden tree, this recipe is a must-try.
Taking inspiration from BBC Good Food’s kitchen, we’ve given this classic combination of cherries and chocolate a Salcombe Dairy twist, using our finest bean-to-bar dark chocolate for a rich yet perfectly balanced dessert. This silky chocolate mousse meets a bright, boozy cherry compote, crowned with a cloud of vanilla-scented cream. Give it a try and let us know what you think.
Ingredients
For the Chocolate Pots:
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200g Salcombe Dairy Bean-to-Bar Dark Chocolate (70% cocoa)
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50g unsalted butter, cubed
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4 eggs, separated
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80g caster sugar
For the Cherry Compote:
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200g fresh or frozen cherries (pitted)
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75g granulated sugar
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25ml brandy (or cherry liqueur for an extra hit)
For the Cream Topping:
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100ml double cream
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1 tbsp icing sugar
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1 tsp vanilla extract
Method
1. Start with the compote
Place the cherries into a shallow pan with a splash of water. Warm over medium heat until they begin to soften and release their juices. Sprinkle in the sugar and pour in the brandy, stirring gently. Simmer for around 15-20 minutes until thick and syrupy. Once done, transfer to a bowl or jar to cool completely.
2. Melt the chocolate
Gently melt the dark chocolate, butter, and a tablespoon of water together. You can do this by placing a heatproof bowl over a pan of simmering water, ensuring the bowl doesn't touch the water, or use short microwave bursts. Stir until glossy and smooth, then set aside to cool slightly.
3. Make the mousse base
Whisk the egg yolks with 60g of caster sugar until light and fluffy. Fold this into the warm, melted chocolate mixture to create a rich, velvety base.
4. Whip the egg whites
In a separate bowl (make sure it’s spotless), whisk the egg whites until they form soft peaks, adding in the remaining 20g of caster sugar gradually. Once glossy, gently fold this into the chocolate mixture, keeping as much air in as possible.
5. Assemble and chill
Spoon the chocolate mousse into six small dessert glasses or ramekins. Refrigerate for a minimum of 2 hours until set and luxurious.
6. Finish with cream and cherries
Just before serving, whip the double cream with icing sugar and vanilla until soft and pillowy. Top each chocolate pot with a generous dollop of cream and a spoonful of cherry compote for a show-stopping finish.
For the ultimate summer indulgence, replace the cream and serve with a scoop of our Madagascan Vanilla Ice Cream. The creamy sweetness pairs beautifully with the tangy cherries and intense chocolate, making it a extra special dessert.
