Chocolate Pud with Hot Cherry Sauce
by Alan Coxon
Ingredients 
250g Divine 70% Dark Chocolate
1 tblsp strong Fairtrade coffee
3 tbls Cognac / Brandy
3 fresh free range egg (separated )
25g Fairtrade caster sugar
150ml whipping cream
50g Fairtrade caster sugar
Hot Cherry Sauce
75ml light red wine
75ml brandy
50g Fairtrade caster sugar
1 small cinnamon stick
1 tsp cornflour
250g pitted fresh cherries
Method
1. Melt the chocolate in a double boiler with the coffee and the brandy and remove from heat.
2. In a separate bowl, whisk the egg yolks with the 25g sugar until pale, then add to the melted chocolate mixing well.
3. In a clean grease free bowl whisk the egg whites and gently trickle in the 50g sugar until a stiff snow is achieved.
4. Whisk the cream to a light peak then fold the cream into the slightly cooled melted chocolate , followed by the whisked egg white folding in gently.( you will need to work fairly swiftly so the chocolate doesn’t set too firm )
5. Pour the Divine chocolate mousse into serving glasses, place into the refrigerator and leave to chill and set for approx 30-40mins.
Method for the sauce
1. Place the sugar into a warm frying pan and add the cherries, toss around until the sugar has started to dissolve.
2. Add the brandy and flame.
3. Add the red wine followed by the cinnamon stick and bring to the simmer.
4. Dissolve the corn flour in a little red wine or water and bring to the simmer stirring until it thickens.
5. When ready remove the pudding from the refrigerator pour over the hot cherry sauce and serve.
The combination of smooth chilled divine chocolate pudding melting under the warm fruity cherry sauce is a wonderful mouth sensation of both textures and temperatures.
Top tip
Whenever melting chocolate always take care not to overheat as this can damage your recipe, remember chocolate melts in your mouth, so any hotter is pointless!
About the Chef
Alan Coxon
"I must admit to being a bit of a chocoholic , I love it not only to eat straight from the packet , but as an ingredient within my kitchen . The sensuality of it slowly and gently melting in the mouth , softening to a silky liquid texture and releasing its sweet bitterness appeals to all the senses.
With such pleasure obtained from one product, my built in guilt mechanism is fully relinquished in the knowledge that my personal fulfillment is benefiting the farmers families and the lives of those who grow my pleasure . What could be described as a "Divine” win win situation !"
Alan Coxon is a world-renowned chef, TV presenter, author and food archaeologist. Recently ranked amongst the Top 10 World TV Chefs by BBC viewers, Alan has starred in TV shows across the world, cooked for kings and celebrities, and has published a range of cookbooks. He has recently launched a Historic Food range which has been widely praised.
Alan Coxon Website