2 large double chocolate muffins (250g) (See Tip)
300ml tub thickened cream
Cocoa powder and chopped Cadbury Cherry Ripe chocolate bars, to decorate
200g block dark cooking chocolate, chopped
3 eggs, separated
600ml tub thickened cream
2 tablespoons icing sugar mixture
2 teaspoons vanilla extract
415g can stoneless black cherries, drained
3 x 52g Cadbury Cherry Ripe chocolate bars, cut into 1cm pieces
Invert base of a 22.5cm round springform pan (base measuring 21cm). Grease and line base and side with baking paper.
Process muffins in a food processor to form fine crumbs. Add 1 tablespoon of the cream, reserving remaining cream for decoration. Process until combined. Press firmly over base of prepared pan. Refrigerate while making mousse.
To make mousse, place chocolate in a large, heatproof bowl. Sit bowl over a large saucepan of simmering water. Stir until melted. Remove bowl from heat. Stir in 2 tablespoons boiling water, then stir in egg yolks until smooth and glossy. Stand for 10 minutes.
Beat cream with sugar and vanilla in small bowl of an electric mixer until soft peaks form. Add to cooled chocolate mixture. Gently fold with a whisk until combined.
Beat egg whites in same, clean bowl of electric mixer until soft peaks form. Fold into chocolate mixture. Gently fold in cherries and chocolate bars until combined. Pour into pan. Smooth over top. Freeze, covered, overnight.
To serve, beat reserved cream in a small bowl of an electric mixer until soft peaks form. Transfer mousse cake to a serving plate. Dust with sifted cocoa. Decorate with whipped cream and chocolate bars. Cut into wedges.
TIP! The muffins we used are available in a pack of four from the bakery section of major supermarkets. Before serving, stand frozen mousse cake at room temperature for about 15 minutes so it is easier to cut.