Mint chocolate is my all time favourite chocolate. So I decided to experiment with it. And what better way to do that than to make an amazing, smooth, rich mousse with cherries soaked in alcohol.
Add the Grand Marnier and the cherries to a jam jar or something similar. Place in the fridge until needed.
Whisk the cream in a large bowl until soft peaks (meaning until the cream is thick enough to hold its shape, but is still soft and smooth).
As soon as the chocolate has melted, take the bowl off the heat and set aside.
Get another heat-proof bowl and put your eggs, Grand Marnier and sugar into it. Put over the water bath and whisk away. Once the mixture starts to foam and thicken a bit, take the bowl off of the water bath and keep whisking the egg mixture as the bowl cools down. The mixture will go pale and thick.
Gently fold the melted chocolate through the sabayon (the souffled egg mixture). Add half of your whipped cream and gently fold through, then do the same with the other half.
Get something that you can serve this mousse in, such as dessert glasses or ramekins. Fill them up to the top with the chocolate mousse, then set in the fridge (for at least 1 hour). Once the mousse is set, top with soaked cherries and a sprinkle of crushed pistachios. Enjoy!