Recipe courtesy of Sunny Anderson

Manhattan Mousse

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  • Level: Easy
  • Total: 2 hr 15 min
  • Prep: 10 min
  • Inactive: 2 hr
  • Cook: 5 min
  • Yield: 4 servings
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Ingredients

Directions

  1. 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.
  2. 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.
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