Nigella's Chocolate Cherry Mousse For Two

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Recipe from nigella lawson. Nytimes.com. Originally published with at my table; in defense of poor, maligned chocolate by nigella lawson, february 2, 2005

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Steps

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In a heavy-based saucepan , combine chocolate , cherry brandy or kirsch , butter and corn syrup.

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Add 2 tablespoons sugar if using cherry brandy , 3 tablespoons sugar if using kirsch.

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Melt over very low heat , then scrape into a bowl and allow to cool a little.

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Separate eggs , and whisk whites until soft peaks form.

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Beat yolks into cooled chocolate mixture , then gently mix in a dollop of egg whites to lighten mixture.

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Carefully fold remaining whites into chocolate mixture , taking care to keep mousse airy.

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Spoon mousse into two wine glasses.

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Cover with plastic wrap , and refrigerate for at least 2 hours and up to 6 hours before serving.

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Yield 2 servings.

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Ingredients

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bittersweet chocolate, cherry brandy, butter, light corn syrup, sugar, eggs