Recipe courtesy of Sasha Perl-Raver

Chocolate Mousse with Wine-Soaked Cherries and Whipped Cream

  • Level: Intermediate
  • Total: 8 hr 50 min
  • Prep: 40 min
  • Inactive: 8 hr
  • Cook: 10 min
  • Yield: 6 or 8 servings
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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


  1. 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.
  2. Temper the yolks with a few tablespoons of melted chocolate before adding the rest of the chocolate, stirring until well combined. Set aside.
  3. Beat the whites in a medium bowl with remaining tablespoon of sugar until stiff peaks form. Set aside.
  4. 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.
  5. 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.
  6. In a small bowl add the cream, sugar and vanilla. Whip until the cream forms soft peaks or to desired consistency.
  7. To serve, top the mousse with cherries and whipped cream.
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