Ingredients:

3 tbsp cocoa powder
2 tbsp cornflour
8 tbsp sugar
4 cups milk
1 1/2 cups cream
2 tbsp sweetened whipped cream (chilled)
3 tsp gelatine
6 cherries (glaced, blanched, canned, fresh, any)

Method:

Put 3 tbsp water in a small saucepan. Sprinkle gelatine over it.

Do not stir. Keep aside.

Mix coco and cornflour in 1/2 cup milk.

Boil remaining milk with sugar, for 5 minutes.

Add cocoa paste gradually, stirring continuously.

Cool for 3-4 minutes. Cool a little.

Warm the soaked gelatine over very low flame, stirring. Do not boil.

Mix into the milk and stir. Chill till thick but not set.

Beat with hand beater till smooth. Gently mix in cream.

Pour in individual mousse cups. Set in freezer.

Once set transfer to fridge compartment.

15 minutes prior to serving, ice a swirl of whipped cream on each with an icing gun.

Sprinkle a pinch of cocoa powder. Top with a cherry.

Transfer to freezer.


Serves: 6
Making time: 45 minutes (excluding setting time)
Shelflife: 1 day