How to make
Melt the chocolate and butter in a water bath. Separate the yolks from the egg whites into two bowls. Beat the egg yolks with the sugar and cocoa powder. Beat the egg whites together with a pinch of salt. In the third bowl, beat the confectionery cream.
Combine the egg yolks and cream. Gradually add the melted chocolate with butter. Finally, add the beaten egg whites with a spatula and light movements to maintain their volume. Cool the finished mousse in the refrigerator.
For the compote, heat the dried cherries along with the water and sugar in a pot on the stove. Add the whiskey. Cook until the alcohol has evaporated and the syrup has reduced.
Serve the chilled chocolate mousse in dessert cups, garnished with dried cherry compote and whiskey.
