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Chef's Corner
Chef's Corner
Head Chef Jamie Sibbald and his proud team produce mouth watering dishes daily for guests dining in our Restaurant.
Why not try and replicate one of Jamie’s indulgent home made desserts…
CHOCOLATE & CHERRY MOUSSE
(Serves 8)
You will need…
250g good quality dark chocolate (minimum 70% cocoa solids)
4tbsp water
30 ml kirsch
25g butter
4 free range eggs separated
90ml double cream
¼ tbsp cream of tartar
40g caster sugar
Time to cook…
Melt the chocolate with the water in a bowl set over a simmering pan, stir occasionally until the chocolate has melted
Remove your pan from the heat, whisk in kirsch and butter until smooth
In a separate bowl whisk egg yolks until thick and creamy then beat into the chocolate
In a separate bowl whip the cream until the whisk leaves a trail in the cream, fold chocolate mixture into cream
In a separate bowl whisk the egg whites until frothy add cream of tartar and whisk to soft peak, add sugar and whisk again to peak
Fold ¼ of egg white mixture into chocolate mixture with a metal spoon
Fold in rest of egg white mixture
Pour into moulds and chill in fridge for 2 hours