Cherry Brandy and Chocolate Mousses

method:

• Soak the stoned cherries in brandy in a small bowl tightly covered with clingfilm in the fridge overnight.
• Next day, place the chocolate and butter in a large bowl and set this over a saucepan of very gently simmering water, making sure that the base of the bowl is not touching the water. Leave for five minutes or so until the chocolate has melted.
• Stir the egg yolks one at a time into the warm chocolate then take the bowl off the heat and stir in the sugar and cream until smooth. Whisk the egg whites in a separate bowl until they form soft peaks. Fold a spoonful into the chocolate mix to loosen it, then gently fold in the remainder.
• Drain any excess brandy from the cherries into the mousse then divide the cherries between small Champagne or liqueur glasses. Pour the mousse into the glasses and chill for four hours or until set.
• Softly whip the cream, spoon into the glasses and dust lightly with a little sifted cocoa. Dip the reserved cherries into the melted chocolate (if using) and arrange on top. Chill until ready to serve.