Chocolate Dome with Wine Cherries                                                   Dessert


Serves 4


Red wine cherries:

100 g                       sugar

125 ml                    red wine

125 ml                    port wine

125 g                       Cassis puree

250 g                       sweet cherries

White chocolate mousse:

250 g                       white baking chocolate

2  sheets                  gelatin

2                               eggs

30 g                          sugar

2 tbsp                       kirsch

1 tbsp                       Grand Marnier

250 g                        whipped cream

4                                red wine cherries

Chocolate mousse:

125 g                       semisweet baking chocolate

2                                egg whites

30 g                          sugar

250 g                       whipped cream

Coffee sauce:

50 g                          white chocolate mousse

100 ml                     cold espresso

50 g                          whipped cream

etwas                      sugar

Cocoa for dusting

4                                dome molds (available in art supply stores)






For the red wine cherries, combine sugar with 2 tablespoons of water in a pot and caramelize. Once it turns yellow, add red wine, port wine and Cassis puree. Reduce to half of the original volume and pass through a fine sieve. Add sweet cherries, cover and let cool.

For the white chocolate mousse, slowly melt baking chocolate in a bowl over a hot water bath. Pre-soak gelatin in cold water. Blend eggs and sugar in food processor until mixture is very light. Then dissolve gelatin in hot kirsch and Grand marnier and pour into whipped egg mixture. Now carefully and slowly blend in warm chocolate. As a final step, fold in whipped cream- Put 2 tablespoons of mixture into each dome mold. Place a red wine cherry in the center.

For the chocolate mousse, melt baking chocolate. Beat egg whites and sugar until stiff and fold into melted chocolate. finish by adding whipped cream. Fill dome molds with dark mousse and smooth the top. Put molds into freezer for 3-4 hours.

for the coffee sauce, mix white chocolate mousse with espresso and whipped cream and add sugar.

To finish:

remove dome from mold (briefly set in hot water to make it easier to remove the mold) and place on a tray. Evenly dust with cocoa and refrigerate until just before serving. Place dome on a plate, pour some coffee sauce onto plate and set red wine cherries in the coffee sauce.