Delicious chocolate mousse

Melt the chocolate in a heatproof bowl set over a pan of simmering water (make sure the bowl doesn't touch the water), or in the microwave in 30-second bursts, stirring in between. Leave to cool slightly.

In a separate bowl, whisk the egg yolks and 50g caster sugar until pale and fluffy.

Gently fold the melted chocolate into the egg yolk mixture.

In a clean bowl, whisk the egg whites until stiff peaks form.

Gently fold the egg whites into the chocolate mixture, then fold in the double cream and Amaretto.

Spoon the mousse into glasses and chill for at least 2 hours.

For the cherries, put the cherries, 2 tbsp caster sugar and balsamic vinegar into a saucepan and cook over a medium heat for 5-10 minutes, or until the cherries are softened and the sauce has thickened.

Spoon the cherries over the mousse before serving.