This next dish isn’t strictly speaking ‘British’ but it does offer a unique twist on one of the nation’s favourite desserts: trifle.
200g 70% dark chocolate, reserving 2 squares for grating
3 egg whites
1 tbsp sugar
200ml double cream
250g fresh or frozen and thawed cherries, pitted and halved
1 tbsp kirsch or brandy (optional)
150g chocolate cake or chocolate brownies, cut into 1cm cubes
100ml crème fraîche
- Place the chocolate in a bowl set over a pan of gently simmering water. Allow it to melt slowly then remove from the heat. Whisk the egg whites until they form stiff peaks, then whisk in the sugar. Whisk the cream in a separate bowl until this stiffens.
- Once the chocolate has cooled slightly, fold in the cream followed by the egg whites. Divide the mixture between 4 larger or 6 smaller glasses. At this stage you can pop these in the fridge to chill and take them out 20 mins before serving to finish off assembling the trifles.
- Mix together the cherries and the booze, if using. When you are ready to serve, top the chocolate mousse with some of the cake cubes, the cherries, and a dollop of the crème fraîche and finish it all off with a cherry half and a grating of dark chocolate.
- Make the mousse the day before, then take it out of the fridge 20 mins ahead to bring it to room temperature and soften it.
- Add a little orange zest for extra zing, and/or a tablespoon of strong coffee to the melted chocolate and simply change the cherries for raspberries or strawberries – or even some orange segments if you fancy.
Good Food, Sorted by Chris Bavin is published by DK