Ingredients

Steps

1. Melt chocolate and butter in a heatproof bowl, stirring occasionally. Once melted, remove from heat and let it cool slightly.
2. Dissolve the coffee in 1 tbsp of hot water in a small bowl (or use brewed coffee). Stir the coffee into the melted chocolate mixture, ensuring it’s well combined.
3. Whisk the egg whites in a separate bowl with the caster sugar at medium speed until stiff, glossy peaks form.
4. In another bowl whip the double cream until it reaches soft peaks. Then cut the vanilla bean in half, lengthwise with a sharp knife. Use the back of the knife to scrape out the tiny black seeds from inside the pod. Add the scraped vanilla seeds directly into the mousse mixture (typically, the eggs or whipped cream).
5. Gently fold the egg white mixture into the cooled chocolate-coffee blend, taking care to preserve the airiness of the egg whites. Then fold in half of the whipped cream.
6. Transfer the mousse to a clean bowl, cover, and let it set in the fridge for at least an hour.
7. Before serving, top with the remaining whipped cream, chopped cherries and a sprinkle of sea salt.