Time: 1 1/2 hours plus chilling overnight
Serves: 12 - 16 depending on how large you like your slices
· 154g Oreos (1 packet)
· 50g Butter Melted salted or unsalted)
· 300g Frozen dark sweet cherries *
· 50g Caster sugar
· 180g 70% chocolate
· 180g Good quality milk chocolate (see note)
· 2 Egg yolks (large eggs)
· 1 tsp Vanilla extract
· 25g Caster sugar
· 280ml Single cream
· 400ml Double cream
· 300ml Double cream for decoration
· 2 tbs Caster sugar
· 1 tsp Vanilla
· 16 Fresh cherries with stalks on
20cm (8 inch) loose bottom sandwich tin 40mm deep (1 ¾ inches) base lined
NOTE: You can use all 70% dark chocolate if you prefer something a little less sweet, I find mixing the chocolates mean it’s loved by young and old alike.
* You can use a jar of really good cherry compote instead of cooking the cherries
1.Blitz the Oreos in a food processor or place in a plastic bag and smash with a rolling pin until mixture resembles breadcrumbs. Stir in the melted butter and press into the base of the prepared tin. Firm the mixture well and it will be easier to serve. Chill until needed.
2. In a medium saucepan place the cherries and the sugar, heat gently until the sugar has dissolved and the cherries have defrosted. Increase the heat to medium and simmer until the cherries are soft and syrupy. Place in a bowl and set aside to cool.
3. Break the two types of chocolate into a large heatproof bowl and place over a pan of barely simmering water to melt. Do not let the bowl touch the water. You can melt the chocolate in a microwave on medium heat, use 1 minute bursts, stirring regularly. Remove when almost melted and stir until smooth.
4. In a small bowl mix together the egg yolks, vanilla and caster sugar, add to a saucepan with the single cream and stir well. Heat very gently stirring constantly until the custard thickens and coats the back of a spoon. Remove from the heat and sieve into a bowl.
5. Gradually add the custard to the melted chocolate, beating it in a little at a time, ensure mixture is very smooth. You can sieve or blitz with a hand blender if you are worried its not smooth enough. Allow to cool but not set. It shouldn’t feel warm to the touch but you do not want it very cold.
6. Lightly whip the double cream so that it is soft and just holding its shape. Fold into the cooled chocolate mixture until combined.
7. Assemble by adding a generous layer of cooked cherries to the Oreo lined tin. Gently pour in the chocolate mixture and smooth the top. Chill for at least 8 hours before decorating.
8. When you are ready to serve remove the chocolate mousse dessert from the tin by running a hot knife around the edge to release from the tin. Transfer to a serving plate. A little of the cherry juice with leak out, I think that is part of its charm.
9. Whip the double cream with the caster sugar and vanilla until it is a good piping consistency.
10. Place the cream in a piping bag fitted with a star nozzle and pipe 16 rosettes around the outside edge. Top each one with a fresh cherry.
11. Chill until needed. This will last 3 days in the fridge.