Sonia El-Nawal, Pastry Chef, Theo - New York City
Adapted by StarChefs
cup sugar syrup
pound 1 1/2 ounces dark chocolate
quart whipped cream
the yolks over a double boiler with hot sugar syrup, transfer
into a kitchen aid bowl and whip until fluffy and cool. Mix in
chocolate and fold in whip cream. Refrigerate to set.
a jar of French pitted cherries.
1/2 cups heavy cream
cream, butter and sugar, mix in the chocolate off the fire, transfer
into a container.
assembly, spoon mousse in the bottom, cut a thin layer of cake,
add 1 cherry cut in half and spoon Ganache over it to cover the
cherries. Refrigerate. Before serving, fill the rest of cup with
Pistachio Ice Cream bought from store.