• Break the chocolate into small pieces and melt in a bain-marie.

• Separate the eggs. Add a pinch of salt to the egg whites and whisk until stiff. Whilst whisking, gradually add 100g of the sugar. Add the vanilla pod seeds and rum to the egg yolk and whisk until frothy. Stir in the melted chocolate, then fold in the whipped cream followed by the beaten egg white. Place the mousse in a bowl, make the top smooth and leave covered for 3 hours in the refrigerator.

• Caramelise the remaining sugar, add the Kirsch, and then the sour cherries. Add the spices, and leave it to simmer on a low heat for about 15 minutes.

• Pour the Cherry soup through a sieve, adding the dissolved cornstarch to bind it. Add lemon juice to taste. Put the soup and the sour cherries into deep plates. Place a scoop of the chocolate mousse on top, scatter with the chocolate sprinkles and serve.