Place a large mixing bowl on top of another slightly smaller one, filled with ice and cold water (the bottom of the large bowl should touch the ice). Set aside.

Put chocolate and water (also sugar and/or liquor if you’re using) in a medium-sized pan and melt the chocolate over medium heat, stirring occasionally.

Pour the melted chocolate into the mixing bowl sitting on top of ice and water, and start whisking with a wire whisk (or an electrical hand-held mixer) until thick. Watch the texture as you whip and make sure not to over-whip as it will make the mousse grainy. If the mousse becomes grainy (which is possible at your first try), transfer it back into the pan, reheat until half of it is melted, pour it back to the mixing bowl and whisk again briefly.

Divide into serving cups and chill until set.

Top with balsamic cherry sauce. Pipe whipped cream over. Sprinkle over dark cocoa nibs if desired.

Place the cherries with a splash of water in a non reactive sauce pan. Simmer for 4-5 minutes until the cherries begin to get soft. Add the remaining ingredients other that the Kirsch.

Stir for 2-3 minutes over low heat until the sugar dissolves. Strain the cherries out and reserve in  a bowl. Return the syrup back to the pan and reduce until thick.

Take off heat, stir in the Kirsch and pour back over cherries. Cool and then chill.

Place cream, sugar and almond extract in a large bowl. Whip until firm peaks. Place in a piping bag fitted with a star nozzle.

Note: You can make this mousse without the liqueur. Just substitute the amount of liqueur with water, i.e. use 240ml water.