Ingredients

Title Value
1. Black chocolate 200 gram
2. Butter 90 gram
3. Cherry 40 gram
4. Rum 1 tbsp
5. Sugar 60 gram
6. Egg yolk 2 PC.
7. Chicken Egg Protein 3 PC.
8. Chilli 3 PC.

Cooking

1 . Stage

For this recipe, you need a sour berry. Ideally a cherry, fresh or frozen. But black or red currants would also look good here. Cut the cherries into small pieces and pour the alcohol over them. If the berries are frozen, as I have, they will soon run out of juice, and a spoonful of rum will therefore suffice.

1. Stage. For this recipe, you need a sour berry. Ideally a cherry, fresh or frozen. But black or red currants would also look good here. Cut the cherries into small pieces and pour the alcohol over them. If the berries are frozen, as I have, they will soon run out of juice, and a spoonful of rum will therefore suffice.

2 . Stage

Break the chocolate into small pieces, add the butter and melt in a water bath. The bottom of the bowl should not touch the water. Stir well.

1. Stage. Break the chocolate into small pieces, add the butter and melt in a water bath. The bottom of the bowl should not touch the water. Stir well.

3 . Stage

Add 5 tablespoons of melted chocolate from the main mass to the cherries, mix and place in the fridge or freezer so that the mass hardens and "seizes".

1. Stage. Add 5 tablespoons of melted chocolate from the main mass to the cherries, mix and place in the fridge or freezer so that the mass hardens and

4 . Stage

Take out the chocolate and cherry mixture and make balls the size of walnuts. Since I made half a batch, I ended up with 3. There was a little bit of chocolate and rum flavored cherry juice left in the dish. You can pour it over the already made soufflé. Put the chocolate and cherry balls back in the freezer for about half an hour.

1. Stage. Take out the chocolate and cherry mixture and make balls the size of walnuts. Since I made half a batch, I ended up with 3. There was a little bit of chocolate and rum flavored cherry juice left in the dish. You can pour it over the already made soufflé. Put the chocolate and cherry balls back in the freezer for about half an hour.

5 . Stage

When the chocolate balls are well frozen, we start making the chocolate mousse. In the remaining, already cooled (but still soft) chocolate, pour a pinch of chili (don't worry, it won't be spicy!) and add the yolks. Beat with a mixer on high speed - the mixture will lighten, become airy, more tender and fluffy.

1. Stage. When the chocolate balls are well frozen, we start making the chocolate mousse. In the remaining, already cooled (but still soft) chocolate, pour a pinch of chili (don't worry, it won't be spicy!) and add the yolks. Beat with a mixer on high speed - the mixture will lighten, become airy, more tender and fluffy.

6 . Stage

Separately, whip the cold whites with a pinch of salt, adding the fine sugar or powdered sugar gradually until stiff. In batches, add the whites to the chocolate mixture and mix with a spatula, folding in and out with a spatula, trying to maintain a mousse-like, airy texture.

1. Stage. Separately, whip the cold whites with a pinch of salt, adding the fine sugar or powdered sugar gradually until stiff. In batches, add the whites to the chocolate mixture and mix with a spatula, folding in and out with a spatula, trying to maintain a mousse-like, airy texture.

7 . Stage

Grease the molds with butter and sprinkle with sugar. This, by the way, is best done in advance, before you start beating the chocolate and whites.

1. Stage. Grease the molds with butter and sprinkle with sugar. This, by the way, is best done in advance, before you start beating the chocolate and whites.

8 . Stage

Place half of the mousse in the molds, then place the frozen cherry-chocolate balls.

1. Stage. Place half of the mousse in the molds, then place the frozen cherry-chocolate balls.

9 . Stage

And cover them with the remaining half of the chocolate mousse. Put the molds in the freezer for at least 3 hours. If you store for longer (up to 2-3 days), cover the molds with clingfilm to prevent them from getting weathered and absorbing foreign odors. Bake in a preheated 200 degree oven for 10-13 minutes. Let stand for 3 minutes and only then you can take a sample. Z.U. The volume of my pots - 90 ml, besides they have thick walls and they are deep enough. The baking time is for this size. If your ramekins are smaller or larger, reduce or increase the baking time, the main thing is not to dry out the dessert. This is a case where it is better to underbake than overbake.

1. Stage. And cover them with the remaining half of the chocolate mousse. Put the molds in the freezer for at least 3 hours. If you store for longer (up to 2-3 days), cover the molds with clingfilm to prevent them from getting weathered and absorbing foreign odors. Bake in a preheated 200 degree oven for 10-13 minutes. Let stand for 3 minutes and only then you can take a sample. Z.U. The volume of my pots - 90 ml, besides they have thick walls and they are deep enough. The baking time is for this size. If your ramekins are smaller or larger, reduce or increase the baking time, the main thing is not to dry out the dessert. This is a case where it is better to underbake than overbake.