Spätburgunder Red Sparkling Wine – dry

Ingredients

• 200 gDark chocolate (min. 70% cocoa solids)
• 3 piecesEggs (size M)
• 250 mlHeavy cream
• 40 gCaster sugar
• 1 pinchSalt
• 350 gSour cherries (pitted, jarred)
• 100 mlCherry juice
• 1 tspCornstarch

Preparation

1. 1Roughly chop the dark chocolate and melt it slowly over a warm water bath, then let it cool slightly.
2. 2Separate the eggs. Beat the egg whites with a pinch of salt until very stiff.
3. 3In a separate bowl, whip the heavy cream until firm.
4. 4In a mixing bowl, beat the egg yolks with the sugar until light and frothy.
5. 5Gently fold the melted chocolate into the egg yolk mixture.
6. 6Carefully fold in the whipped cream and then the beaten egg whites, ensuring the mixture remains airy.
7. 7Divide the mousse into glasses and chill in the refrigerator for at least 4 hours.
8. 8For the compote, whisk the cornstarch with two tablespoons of the cold cherry juice until smooth.
9. 9Heat the remaining juice and the sour cherries in a saucepan, stir in the starch mixture, and bring to a brief boil until the liquid thickens.
10. 10Allow the cherry compote to cool and spoon generously over the set mousse before serving.