To make the mousse, place eggs in the bowl of a stand mixer with
the whisk attachment. Set aside.
Place sugar in a small saucepan with 2 tbs (40ml) water and bring
to the boil.
At this point, start whisking eggs on high. Cook sugar
syrup for 3 minutes or until starting to thicken. With the motor
running, gently pour syrup into eggs in a steady stream where the
edge of the bowl and egg meet.
Continue whisking for 5
minutes on high speed (this incorporates air and will make your
mousse light and fluffy). Once egg mixture has tripled in volume,
transfer to a large clean bowl, scraping out all the mixture.
Quickly add the chocolate and whisk until the
chocolate is emulsified (work quickly to prevent it setting before
it’s all incorporated). Fold in the cream, scraping the sides with
a spatula if necessary. Continue folding until the mixture is
glossy and smooth, and there are no cream or egg pockets.
Divide mousse mixture evenly among 4 x 300ml glasses, leaving some
space for the cherry garnish. Chill for 2 hours to set.
Meanwhile, for the coulis, place raspberries and sugar in a small
saucepan over medium heat and cook for 8-10 minutes until
raspberries break down slightly. Remove from heat and mash until
smooth. Chill until cold.
For the cherry ripe truffles, place cherries and coconut in a food
processor and whiz until mixture comes together. Roll 2 tsp
portions of mixture into balls and place on a lined tray. Chill
for 20 minutes to firm up.
Place cocoa in a shallow bowl and, one at a time, roll truffles in
cocoa until completely coated. Remove any excess by giving them a
gentle toss between your hands, then chill until required.
To serve, pour raspberry coulis over the mousse, and top each with
cherry ripe truffles.
