Mousse dessert

6 servings
30 min

It's a very simple and quick dessert. It's so easy to cook (with an excellent result! ) that it's sure to take its rightful place in any sweet tooth's cookbook. We'll start by laying out the defrosting cherries. We squeeze the juice out of it slightly, put the cherries on a paper towel so that excess moisture is absorbed. Cherries need to be taken without seeds. Now we will cook chocolate mousse. There is nowhere easier to do it! We prepare all the ingredients, break the chocolate into pieces. We put a small saucepan on fire (medium heating), put chocolate in it, pour out sugar and pour water over everything. We pour rum. We cook mousse, stirring. It is important not to overexpose chocolate so that it is not with lumps, but remains in a liquid state. Therefore, we do not stop stirring. You also need to prepare a bowl of ice water in advance, where the saute pan will fit. As soon as the chocolate mass has become homogeneous in consistency, we lower the saucepan into icy water. We take out a mixer and begin to beat the future mousse. Beat for at least 7-8 minutes until thickened. The degree of density must be determined independently to your taste. Mousse is ready. Go to whipping cream. Beat them at medium speed, gradually increasing it, to soft peaks, after which we pour rum and beat for another half a minute. We start serving the finished dessert! It is very interesting to do this - a complete aesthetic pleasure! We lay out whipped cream, then chocolate mousse, then cherry on the bottom of the creamanques. We continue to alternate layers to the top of the cremanca. Dark chocolate to three on a coarse grater and sprinkle desserts on top. You can already serve and enjoy!