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Prepare the mousse:
Pour the chocolate into small pieces in a bowl. Bring bring the milk and cream mixture to a boil. Pour it over the chocolate and stir until it melts. Add the rum.

Separate egg whites from yolks. Beat egg yolks until frothy stir with the sugar and vanilla sugar. Add and gently mix well the chocolate. Mount the egg whites and gently stir the mixture.

Prepare the cherry compote:
In a saucepan, then thaw stew cherries with sugar and Porto. If the cherries begin to simmer, add the sesame seeds and allow to reduce.

Place the cherries in the bottom of a cup. Top with chocolate mousse and refrigerate for at least 6 hours. Serve cold.

Ingredients:

• For the mousse:
• 100 g dark chocolate chip cherries and caramelized sesame
• Lightened 10 cl cream
• 10 cl of almond milk
• 1 egg
• ½ cap rum *
• 15g sugar
• ¼ tsp vanilla sugar For the cherry compote:
• 1 cup frozen black cherries
• To 1 cup. Cup sugar
• ½ cap Porto *
• 2 cup .s. Sesame

Total time: Preparation + cooking time: 20 min
Yield: 2 people