Black Forest Pudding Cups.

Inspired by something we currently have on our menu at work. Retro flavours work well for Christmas entertainment ideas. As usual, these are super easy to make and my advise is to make it in the morning and serve in the evening. Allow the cups to stand out of the fridge for about 10-15 min. before serving. Alcohol is purely optional, I used a small shot of whiskey for the chocolate and Creme de Cassis liqueur for the cherry compote.Decorate with mini meringues,macaroons or just a little whipped cream.I made 5 cups, but my desserts are super generous in size!
100 gr dark chocolate
30 gr unsalted butter
200 ml double cream
about 100 gr cherry compote or 1tbsp of cherry jam per cup
Creme de Cassis
a splash of whiskey or rum or brandy
1 heaped tbsp of icing sugar
a small packet of biscuits of your choice

Melt the butter and chocolate over the boiling water.

 

If you are using alcohol, at this time add a shot of whiskey to the chocolate.

Set the melted chocolate aside, allow it to cool down. 

Whip the cream with the icing sugar.

 

When the chocolate has cooled down, start pouring it gently into the whipped cream, whisking slowly as you do.

The chocolate mousse is ready. 

Now assemble the desserts.

 

I used different biscuits for the base, use the ones you prefer. Basically you need to layer: biscuits, cherry compote (with or without a splash of Creme de Cassis), chocolate mousse.

 Here you can see different stages of dessert construction.

 When all dessert cups are ready, cover with clingfilm and refrigerate for a couple of hours or , if desired , overnight.

 Take it out of the fridge a few minutes before serving, and decorate to your liking. I went to town with the edible glitter here!

Enjoy!