Chocolate mousse

Place chocolate, butter and Tia Maria in a heatproof bowl or in top of double saucepan. Place over a saucepan of simmering water (make sure bowl doesn't touch water). Use a metal spoon to stir for 5 minutes or until mixture is smooth.

Remove bowl from heat. Set aside for 5 minutes to cool slightly. Use metal spoon to stir egg yolks into chocolate until well combined.

Use an electric beater to beat the cream until soft peaks form. Use a metal spoon to gently fold the cream into the chocolate mixture until combined.

Use an electric beater to beat the egg whites in a large, clean dry bowl until soft peaks form. Use a large metal spoon to fold half the egg whites into the chocolate mixture. Fold in the remaining egg whites until combined.

Spoon chocolate mixture evenly into six 185ml (3/4-cup) glasses or serving dishes. Cover with plastic wrap. Place in the fridge for 3 hours or until firm.

Use an electric beater to beat the extra cream until firm peaks form. Place in a clean piping bag fitted with a 2cm-diameter fluted nozzle. Pipe cream in a spiral on top of each mousse. Top with a cherry.