For the cherries:
½ cup castor sugar
1 cup cherry or berry juice
3Tbs cornflour
400g fresh cherries, pitted

For the mousse:
2 eggs
¼ cup castor sugar
2 tsp vanilla extract
200g dark chocolate, melted
1 1/3 cup cream, whipped
100g chocolate biscuits, crushed

To decorate:
100g dark chocolate, melted
100g Fresh Cherries

For the cherry compote, place the sugar, juice and cornflour into a pot and whisk to dissolve the cornflour, add the cherries then place onto the heat and simmer for 5 minutes or until the mixture is thickened. Set aside to cool completely.
For the frozen mousse, place the eggs, sugar and vanilla in a bowl over a bain Marie, then whisk until ribbon stage.
Remove from the heat and stir in the melted chocolate then leave to cool to room temperature.
Fold in the whipped cream, then swirl in the cherry compote.
Line a dome-shaped bowl with cling film, then pour in 1/3 of the mousse, sprinkle over half of the crushed biscuits, then top with another third of the mousse, then sprinkle with the rest of the biscuits and finally the remainder of the mousse.
Cover, then place into the freezer until completely frozen – this should take between 3 – 6 hours.
Once ready to serve, unmould the bombe onto a cake stand, then drizzle on the melted chocolate.
Garnish with fresh cherries.