STEP 1/10
Leave the cherry for decoration, cut the rest in half, remove the seeds, and cut into small pieces.
STEP 2/10
Wrap the mousse belt inside the 7cm diameter mousse ring and spread the daze chocolate.
STEP 3/10
Cut one end of the ladyfinger cookie and flatten it and wrap it inside the mousse ring.
STEP 4/10
Microwave the dark chocolate for about 30 seconds.
STEP 5/10
Heat 120g of whipped cream in the microwave for about 30 seconds and mix it with melted chocolate to make ganache.
STEP 6/10
Whip 100g of whipped cream to about 70%.
STEP 7/10
Add whipped cream to the ganache and mix with a whipper.
STEP 8/10
Place the finished chocolate cream in a piping bag and fill it with 1/2 of the mousse ring.
STEP 9/10
Remove the seeds, add the sliced cherries and ladyfinger pieces, fill them with chocolate cream, and harden them in the refrigerator for about 30 minutes.
STEP 10/10
Finish with chocolate powder and cherries on top of hardened cake.