Now that your chocolate is tempered, working quickly, divide your chocolate into the moulds and turn or paint the moulds with the chocolate until fully covered along the base and sides. You want to achieve a thin even layer of chocolate over the surface of the mould, but still thick enough so it does not break when removing from the moulds at the end. Place the moulds into the fridge for at least an hour to set.

To make the chocolate cream mousse, start by melting 50gms of dark chocolate in the microwave until smooth and runny. You do not need to temper this chocolate, however, be careful not to burn it, so using the burst method in step one is advisable. Once melted, take 3 tablespoons of your unwhipped vegan cream and stir it into the melted chocolate to achieve a runny ganache like consistency. Set aside.

Sift together the cocoa powder and powdered sugar to remove any lumps. Place the remaining vegan cream into your mixer and whip on high speed until light and fluffy. Turn off the mixer and add the chocolate ganache. Mix for around 30 seconds until fully combined. Stop the mixer and add half the cocoa and powdered sugar, combine on low speed, then add the remaining cocoa and powdered sugar and mix starting on low then increasing to high speed until everything is fully incorporated and smooth and fluffy. You may need to stop the mixer during any time of this process to scrape the sides of the bowl to ensure everything is mixed through thoroughly.

Remove the chocolate moulds from the fridge. The chocolate should be hard enough, otherwise placed back into the fridge until set. Start to fill each chocolate mould ⅓ of the way with the chocolate cream mousse. You can either use a piping bag to make it easier, or a small spoon will also work. Carefully make sure it is evenly distributed and level with no air pockets. Place back into the fridge while you prepare the cherry ripe filling. Depending on the size of your moulds, you may have leftover chocolate cream mousse. If can be stored and saved for up to 5 days covered in the fridge or used to serve with the finished desserts.

If not already, remove the pips from your cherries.*³ Place the pitted cherries into a small saucepan with a dash of water and bring to a low simmer. Cook for 5 mins then add the castor sugar and vanilla. Cook for another 5-10 mins on a low simmer until the cherries have melted down. Now add the cornflour, and coconut oil and cook for another 2 mins. The sauce should be thick and sticky. Remove from the heat and stir in the desiccated coconut. Set aside to cool.

Remove the chocolate moulds from the fridge and spoon the cherry ripe filling on top of the chocolate cream mousse layer. You will want to fill it ⅔ to ¾ of the way to the top of each mould, leaving enough space for the final chocolate covering. Press down gently to ensure no gaps are left. Place back into the fridge.

Repeating steps 1 to 2, temper the final 150gms portion of the chocolate. Once tempered, remove the moulds for the final time and fill each to the top with the tempered chocolate. Place back into the fridge to set for 3 hours minimum or overnight.

To remove the bundts from the moulds, make sure your hands or the room is not too warm.*⁴ Slowly and carefully peel back the edge of each mould, by first using the tip of a small knife to lift the silicon away from the chocolate edge. The mould should then peel back cleanly once started. Go slowly, and twist the center section rather than pull to ensure you dont damage the inner parts. 

Serve the desserts in a fancy box, or on a plate of dusted cocoa powder, accompanied with fresh cherries, and any leftover chocolate cream mousse. Sprinkle with cherry flavoured pop candy for a splash of colour.