For the mousse
- 10 g water
- 50 g granulated sugar
- 2 egg yolks, of medium eggs
- 100 g chocolate couverture, melted
- 100 g milk chocolate couverture, melted
- 230 g whipped cream, lightly beaten
For the coating
- 200 g butter, cocoa
- 200 g white chocolate couverture, melted
- 1/2 teaspoon(s) red food coloring paste
To assemble
- 50 g cherry spoon sweet
- sponge cake, vanillia