Scoop your spoon right to the bottom to get cream, chocolate and cherry in each mouthful.
Ingredients (serves 6)
500g pitted morello cherries, drained, syrup reserved
300ml thickened cream
2 tsp rum essence
350g bought chocolate mousse
50g-piece dark chocolate, shaved
Place the cherries on a plate lined with paper towel.
Use an electric beater to beat the cream in a bowl until soft peaks form. Add the rum essence. Beat to combine.
Layer the cream mixture, mousse, cherries and a little reserved syrup among serving glasses, finishing with cream mixture. Top with chocolate to serve.
Cook’s tip: To make chocolate shavings, run a vegie peeler along the chocolate.
With a twist: Replace the cherries with a 250g punnet strawberries, thinly sliced. Replace the rum essence with 2 tbs Malibu coconut liqueur.
Replace the cherries with frozen raspberries, thawed. Replace the rum essence with 2 tbs Frangelico liqueur.