Recipe courtesy of Sasha Perl-Raver
Chocolate Mousse with Wine-Soaked Cherries and Whipped Cream
- Level: Intermediate
- Yield: 6 or 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 402
- Total Fat
- 25
- Saturated Fat
- 15
- Carbohydrates
- 41
- Dietary Fiber
- 2
- Sugar
- 37
- Protein
- 5
- Cholesterol
- 141
- Sodium
- 51
- Total: 8 hr 50 min
- Prep: 40 min
- Inactive: 8 hr
- Cook: 10 min
Ingredients
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
Directions
- 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.
- 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.