Making an amazing choc-tastic chocolate mousse, with cherry brandy and morello cherry jelly

We have just finished making 60 “individual chocolate mousses on top of fresh raspberry, morello cherries, and cherry brandy jelly” The jelly base was made from the juices from the morello cherries and about half a bottle of Cherry brandy – in that mixture we have added fresh raspberries and morello cherries – so a very fruity and adult flavoured jelly base – with home made chocolate mousse on top. Takes 3 blocks of chocolate for very 12 servings of Mousse.

Morello and raspberries in cherry brandy and sugar waiting to go into our mousse dessert

Morello and raspberries in cherry brandy and sugar waiting to go into our mousse dessert

Melting the chocolate

Melting the chocolate

Adding egg white to the chocolate, egg yolk and cream mixture

Adding egg white to the chocolate, egg yolk and cream mixture

The end result - Chocolate mousse over a morello cherry and cherry brandy jelly studded with fruit.

The end result – Chocolate mousse over a morello cherry and cherry brandy jelly studded with fruit.

Chocolate fudge sauce making – part of our sauce collection for our “Ice Cream Bar”

A bowl full of 70 percent chocolate over the double boiler.

A bowl full of 70 percent chocolate over the double boiler.

Spent the last hour making our chocolate fudge sauce for our “Ice Cream Bar” next Saturday. To make it fudge we melt 70% coco solid free trade chocolate with a little bit of evaporated milk and a drop or two of cream. We thought we may be able to find a very good quality commercial sauce – but it seems all the chocolate sauces available in the UK are made to a budget. Some where OK but most tasted more of sugar than chocolate. So we felt we really had to make our own. The difference using pure high grade chocolate with no preservatives or additives is worth the extra 20 minutes it takes to make.

Chocolate saucecooling down after being made.

Chocolate saucecooling down after being made.