IN THE top of a double boiler, over simmering water, inelt the chocolate, first broken in pieces. With a small whisk, blend it to a smooth paste, then add the egg yolks, one by one, whisking hard after each addition. Transfer to a large bowl.
Whip the egg whites stiff, and fold them into the chocolate mixture. Mix together well but gently, mix in a dozen or so cherries, and pour the mousse into a glass serving bowl or individuel dessert bowls. Let stand at room température for several hours before chilling in the refrigerator.
This dessert may be garnished before serving with sweetened whipped cream. See other original recipesLa Cuisine Chantraine