Chocolate Mousse with Macerated Cherries and Pistachio

There are few desserts better than a really good chocolate mousse. It should be rich and intensely chocolatey, but still light enough that you don’t feel like you’ve eaten a brick afterwards. Before we start, when it comes to a simple chocolate mousse, like most recipes, you need to use the best quality ingredients. For example i love the Estate Dairy for my cream and butter. Small changes make the most difference! The important thing here is also keeping as much air in the mixture as possible. We are going to get that from both the whipped egg whites and the cream, so when I say fold gently, I really do mean gently. You’ve gone to all that effort whipping air into them, so please don’t immediately beat it all back out again. The cherries are there to cut through all that richness. A little sugar draws out their juices while the lemon keeps everything lovely and sharp.