Chocolate Cherry Mug Cake

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Ingredients for 25 servings
  • 1 kg QimiQ Whip Pastry Cream, chilled
  • 300 g Sugar
  • 800 ml Milk, 0.1 % fat
  • 400 g Dark Chocolate, melted
  • 25 ml Brandy
  • 1.5 kg Tied Cherries (Canned)
  • 25 piece(s) Small dark sponge bases 5-6 cm
Method
1.

Stir the cold QimiQ Whip Pastry Cream (previously QimiQ Whip) in the whipping machine until fluffy. Add milk and brandy and whip at highest speed for 2 minutes. Draw melted chocolate under 2/3 of the whipped mass. Cover the bottom of the cup with biscuit.

2.
Cover with chocolate cream.
3.
Cover with cherries.
4.
Pour the chocolate cream over it again and place a wreath of white base cream on top.
5.
Top with cherries.