- 1 cup dried cherries
- 1 cup sweet vermouth
- 1 (12-ounce) bag semisweet chocolate chips
- 1/4 cup whiskey
- 2 tablespoons butter
- 3 eggs, separated
In a small bowl, pour vermouth over dried cherries to rehydrate. Macerate for 30 minutes or until cherries are plump. Meanwhile, using a double boiler, melt chocolate and butter together. Remove melted chocolate from heat and stir in whiskey.
In a separate bowl whisk egg yolks, then slowly add in thirds to the melted chocolate. In a large bowl whip egg whites to stiff peaks. Whisk 1/3 of the whites into the chocolate then gently fold in the remainder. Pour into 4 individual serving dishes and refrigerate for at least 2 hours. Remove dishes from the refrigerator, top with macerated cherries and serve.
Recipe courtesy of Mario Batali