Ingredients
Mousse
190 g / 6.7 oz   Egg yolk
200 g / 7.05 oz   Sugar
80 g / 2.82 oz   Water
480 g /16.95 oz   Madagascar Rondo 64%
720 g /25.40 oz   Heavy cream

Jelly Sauce
100 g / 3.53 oz   Cherry juice
50 g / 1.76 oz   Cherries in Brandy
30 g / 1.06 oz   Sugar
15 g / 0.53 oz   Lemon juice
2 ea    Whole Cinnamon Sticks
3 ea    Star Anise
180 g / 6.35 oz   Neutral Gel Clear

Preparation
Mousse
Cook sugar and water to 120°C/248°F and add to whipped egg yolk.Whip heavy cream to soft peaks. Add melted Madagascar Rondo64% to the warm whipped egg yolk. Fold in the whipped cream tothe still 40°C/104°F warm chocolate/yolk mixture. Don’t let it cooldown too much before adding the cream or it will set very fast. Pourthe mousse into molds, add some cherries inside it. Freeze andspray with chocolate.

Jelly Sauce
Boil cherry juice, sugar, lemon juice, Cinnamon Stick and Star Anise.Add cherries and blend the whole mixture without the Cinnamon andStar Anise, add the Hero Gel Clear and let the mass cool down.

Setting
Cold mousse, cherry jelly on top.

Decoration
Top with a French Macaroon on top the jelly. Place some chocolategarnish and a gold leaf sheet.

Specialty Ingredients
#31119  FELCHLIN-Swiss MADAGASCAR RONDO 64%
#41042  BAKBEL Neutral Clear Gel
#90062G  Gold Leaf Sheets
#20650  Cherries in Brandy