Chocolate Mousse with Wine-Soaked Cherries and Whipped Cream

Total Time:
8 hr 50 min
40 min
8 hr
10 min

6 or 8 servings

  • Mousse:
  • 6 ounces good quality semisweet chocolate, chopped, plus extra for shaving
  • *4 eggs
  • 3 tablespoons granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • Wine-Soaked Cherries:
  • 1/2 cup red wine
  • 1/2 cup granulated sugar
  • 1 lemon, zested
  • 3/4 pound cherries, pitted
  • Whipped Cream:
  • 1/2 cup heavy whipping cream
  • 2 teaspoons granulated sugar
  • 1 teaspoon vanilla extract
  • 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.

  • Cherries:

  • 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.

  • Whipped Cream:

  • 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.


  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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