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PdfIn pot add half the cream (300ml), 3 2tbl sugar and egg yolks. Whisk together and place on medium heat. In a heatproof bowl add the chocolate. Once cream begins to steam hot, take off immediately and pour over the chocolate. Allow to sit for 2 minutes before using a spoon bring all together until glossy and smooth.
In separate bowl add the egg whites with 2 tbl sp caster sugar and whisk hard until you have soft meringue light peaks. Use a stand mixer with whisk attachment if you like.
In separate bowl add remaining cream (300ml) and whisk hard until you have soft peaks.
Add two spoons of the chocolate and whisk into cream. Add the rest of the chocolate and half the meringue in and fold through. Add remaining meringue and fold through.
Pour mousse into cups of container to spoon out. Place in fridge for minimum 3 hours, or preferably overnight.
Place cherries in a small bowl. Add sugar and water to pot and place on medium heat to make simple syrup. Allow to syrup to come together and bring to a super high bubbling heat, before pouring over cherries and mixing through. Allow to sit whilst mousse chills.
If you have cherries that are quite hard, add them back into the pot on a little bit of heat and allow to soften and become syrupy.
To serve, add cherries to a scoop of mousse with a drizzle of EVOO and sea salt on top.