3 tbsp cocoa
2 tbsp cornflour
8 tbsp sugar
4 cups milk
1 1/2 cups cream
2 tbsp sweetened whipped cream (chilled)
3 tsp gelatine
6 cherries (glaced, blanched, canned, fresh,
- Put 3 tbsp water
in a small saucepan. Sprinkle gelatine over it.
- Do not stir.
- Mix coco and
cornflour in 1/2 cup milk.
- Boil remaining
milk with sugar, for 5 minutes.
- Add cocoa paste
gradually, stirring continuously.
- Cool for 3-4
minutes. Cool a little.
- Warm the soaked
gelatine over very low flame, stirring. Do not
- Mix into the
milk and stir. Chill till thick but not set.
- Beat with hand
beater till smooth. Gently mix in cream.
- Pour in
individual mousse cups. Set in freezer.
- Once set
transfer to fridge compartment.
- 15 minutes prior
to serving, ice a swirl of whipped cream on each
with an icing gun.
- Sprinkle a pinch
of cocoa powder. Top with a cherry.
- Transfer to
45 minutes (excluding setting time)