Ingredients:

• 3 tbsp – cocoa powder
• 2 tbsp – Corn flour
• 8 tbsp – Sugar
• 4 cups – Milk
• 1.5 cups – Cream
• 2 tbsp – sweetened whipped Cream (chilled)
• 3 tsp – gelatine
• 6 – Cherries (glaced, blanched, canned, fresh, any)

Method:

1. Put 3 tbsp of water in a small saucepan. Sprinkle gelatine over it. Do not stir. Keep aside.
2. Mix cocoa and corn flour in 1/2 cup of milk.
3. Boil the remaining milk with sugar for 5 minutes.
4. Add cocoa paste gradually, stirring continuously.
5. Cool for 3 to 4 minutes. Cool a little.
6. Warm the soaked gelatine over very low flame and keep stirring. Do not boil.
7. Mix into the milk and stir. Chill till thick, but not set.
8. Beat it with a hand beater till smooth. Gently mix in cream.
9. Pour in individual mousse cups. Set in freezer.
10. Once set, transfer to the fridge compartment.
11. 15 minutes prior to serving, ice a swirl of whipped cream on each with an icing gun.
12. Sprinkle a pinch of cocoa powder. Top with a cherry.
13. Transfer to freezer.

Recipe courtesy of Saroj Kering