Pistachio Jubilee

From Sonia El-Nawal, Pastry Chef, Theo - New York City
Adapted by StarChefs

Yield: 6 servings

Chocolate Mousse:

  • 8 egg yolks
  • 1/4 cup sugar syrup
  • 1 pound 1 1/2 ounces dark chocolate
  • 1 quart whipped cream

Whip 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.

Brandied cherries:

  • Buy a jar of French pitted cherries.
  • Ganache:
  • 2 ounces butter
  • 2 ounces sugar
  • 1 1/2 cups heavy cream
  • 1/2 pound chocolate

Bring cream, butter and sugar, mix in the chocolate off the fire, transfer into a container.

For 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.