Mousse au Chocolat with Dried Sour Cherry and Port Wine Sauce

Gently melt the chocolate and the butter in a double boiler or in a metal bowl set over, but not in, simmering water. Don't overheat the mixture. Stir in 2 tablespoons of the cream, the espresso and the liqueur. Remove from the heat and add the egg yolks, one at a time, until well blended.

Whip the remaining cream to soft peaks. Stir 1/3 of the whipped cream into the mixture to lighten it. Gently fold in the remaining whipped cream to make a light and fluffy mousse.

Spoon or pipe the mousse into individual serving dishes and chill for an hour to overnight. Serve drizzled with the cherry sauce, topped with additional whipped cream (why not?!) and mint leaves and/or organic tulip petals.

For the sauce

Place the cherries and port in a small saucepan and bring to a simmer. Remove from the heat and let the cherries soak for 10 minutes. Place in a blender and purée until smooth.