200 g quality dark chocolate , (70%)
1 x 400 g tin of black pitted cherries in syrup
200 ml double cream
4 large free-range eggs
2 tablespoons golden caster sugar

Melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove to cool for 10 minutes.

Meanwhile, simmer the cherries and their syrup in a non-stick frying pan on a medium heat until thick, then remove.

Whip the cream to very soft peaks.

Separate the eggs, add the yolks to the cream with the sugar, and whisk to combine.

Add a pinch of sea salt to the whites and, with a clean whisk, beat until super-stiff.

Fold the cooled chocolate into the cream, then very gently fold that through the egg whites with a spatula.

Divvy up the mousse between six glasses or bowls, interspersing the cherries and syrup throughout, and finishing with a few nice cherries on top.