To celebrate national chocolate week (see thechocolateshow.co.uk), here’s an exciting way to serve chocolate mousse. There they spoon mousse (the recipe from The Prawn Cocktail Years) over lemony crème fraiche, adding a tumble of Griottines and crisp, caramelised almonds. Griottines are morello cherries marinated in eau de vie or kirsch and are fearsomely expensive. Serves 6Prep 15 min, plus chilling timeCook 10 minIngredients 400g can stoneless black cherries3 (or more) tbsp eau de vie or kirsch200g dark chocolate, 70% cocoa solids3 tbsp strong espresso coffee25g butter3 large eggsTo serve1 tbsp sugar2 tbsp butter3 tbsp split blanched almonds250g crème fraicheMethodDrain the cherries and macerate them in the alcohol. Break the chocolate into pieces into a bowl with the coffee…

Source: The Times October 13, 2016 16:07 UTC