Chef's Corner - Chocolate Mousse Spiced Cherries and Anzac Biscuits

With Easter coming up, chocolate is on our minds and we have created an Australian inspired dessert to share with you and satisfy your sweet tooth. Fittingly named “Cherry Ripe” in favour of its Australian influence, this dessert is a dark chocolate mousse with Anzac biscuit crumbs and spiced cherries.

Chocolate mousse
270ml Thickened cream
200g Dark chocolate buttons
90g Egg whites, plain frozen
84g Castor sugar
36g Glucose liquid
1.2 Gelatine sheets
 
Melt chocolate in a heat proof bowl over a pan of gently simmering water (don’t let the bowl touch the water). Remove from heat and cool slightly.
Place eggs, sugar and glucose in a bowl and beat with electric beaters until mixture is pale, thick and doubled in volume.
Heat a little bit of cream in a pot with the gelatine sheets, stir until dissolved.
In a separate bowl whip cream until thickened.
Fold in half the whipped cream with the cooled chocolate and gelatine mixture and combine.
Fold egg mixture into chocolate mixture carefully trying to keep as light as possible. Add in remaining whipped cream and combine.
Spoon into moulds and place in refrigerator for at least one hour.
 
Anzac biscuit
2tsp Bicarbonate of soda
350g Plain flour
180g Rolled oats
170g Coconut
310g Brown sugar
250g Butter, melted
4tbsp Golden Syrup
 
Combine flour, oats, coconut and brown sugar in large bowl.  Melt butter, golden syrup and some water over medium heat, add bicarbonate of soda.  Add to oat mixture and combine. Roll teaspoons of mixture into balls and place on lined baking tray, flatten until 1cm thick.  Bake in oven at 160 degrees for 15minutes or until light golden brown. Allow to cool and crumble into pieces.
 
Spiced cherries
Equal parts sugar, water, vinegar.  Add some Star Anise to spice it up.
Poach cherries in mixture until soft.