Step 1
Add the Chocolate Butter and broken chunks of the dark chocolate to a mixing bowl. Melt on a medium heat, stirring constantly.
Step 2
In 2 new bowls, separate the egg yokes from the egg whites. Whisk the egg yolks, then add them to the melted chocolate mixture in the mixing bowl. Stir together until combined.
Step 3
Whisk the egg whites in a large mixing bowl, until it has become light, airy and fluffy.
Step 4
Gently fold in the whisked egg whites to the chocolate mixture, slowly mixing until combined. Do not over mix, as this will remove the airy and fluffy quality of the mousse.
Step 5
Add to a glass dish, and refrigerate for 1-2 hours, or until the mixture has cooled, becoming slightly more firm and stiff, while remaining airy.
Step 6
Carefully remove the pips from the cherries with a knife or pip remover, and mix with the sugar, lemon zest and lemon juice. Stir well until ingredients are completely mixed, and the lemon juice turns slightly red.
Step 7
Plate up a generous serving of the chocolate mouse and top with the cherries, cherry sauce, and crumbled pistachios (optional). Enjoy!
