Melt the chocolate over a double boiler. While chocolate is melting, separate the eggs. Beat the yolks, using a whisk in a medium bowl, with 2 tablespoons of the sugar and the vanilla until they become light yellow and creamy.
Temper the yolks with a few tablespoons of melted chocolate before adding the rest of the chocolate, stirring until well combined. Set aside.
Beat the whites in a medium bowl with remaining tablespoon of sugar until stiff peaks form. Set aside.
In a large, cold bowl, add the cream and beat until stiff peaks form. Gently fold both the egg whites and cream into the chocolate-egg mixture. Spoon the mousse into individual serving bowls or 1 large bowl. Cover and refrigerate overnight.
Combine the wine, sugar and lemon zest in a large saucepan. Bring to a boil over medium heat and add the cherries. Reduce the heat to medium-low and simmer until slightly reduced, about 10 minutes. Set aside and let cool.
In a small bowl add the cream, sugar and vanilla. Whip until the cream forms soft peaks or to desired consistency.
To serve, top the mousse with cherries and whipped cream.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Recipe courtesy of Sasha Perl-Raver, 2010