1 For the cherry compote: Put all of the ingredients in a medium saucepan over a low to medium heat. Cook for five to 10 minutes until the cherries have burst and the sauce has reduced and become syrupy. Remove from the heat and set aside to cool completely.

2 Once cool, divide the cherry compote between six serving pots, ramekins, or ovenproof cups, and set aside while making the chocolate mousse.

3 For the warm chocolate mousse: Preheat the oven to 190 degrees, or 175 degrees if using a fan oven, and arrange the six pots on a baking tray.

4 Roughly chop the chocolate and cube the butter. Place the chocolate and butter into a heat-proof bowl with the salt over a pan of simmering water, making sure that the bowl doesn't touch the water. Melt the chocolate and butter together slowly, stirring regularly.

Alternatively, you can melt the chocolate and butter in 30 second intervals in the microwave, stirring each time to make sure the chocolate doesn’t burn. Once the chocolate has melted, remove from the heat and set aside to cool slightly.

5 Separate the eggs and place the yolks and whites in two separate bowls. Begin to whisk the whites, using an electric beater or by hand, adding the sugar gradually. Continue to whisk until stiff peaks form. Set aside.

6 Whisk the yolks a little to loosen, and slowly pour the melted butter and chocolate into the egg yolks, whisking all the time. Gently fold in the egg whites in thirds, taking care not to knock any air out.

7 Divide the mousse between the pots and bake for eight to 10 minutes until puffed. The edges should be set, with a slightly gooey centre.

8 Remove from the oven, immediately dust with cocoa powder and garnish with chopped pistachios and serve immediately.