chocolate-cherry mousse

Name: CHOCOLATE-CHERRY MOUSSE
Prep time: 25 min
Yield: 6
Ingredients: 2 ounce(s) unsweetened solid chocolate, chopped; 2 tablespoon(s) heavy whipping cream; 2 tablespoon(s) cherry liqueur or cherry syrup (if not using, add 2 more tablespoons heavy cream); 1 cup(s) heavy whipping cream; 1/2 cup(s) powdered sugar; 1 teaspoon(s) vanilla extract; 1/2 teaspoon(s) almond extract; 2/3 cup(s) diced fresh cherries; 6 - whole cherries, with stems, for garnish

(2 RATINGS)

82 Pinches 1 Photo

Linda Farnsworth

Near Boise, ID

Updated on Aug 20, 2011

Plump, gorgeous jewels luxuriating in a creamy-dreamy dark chocolate mousse. Swoon.... To make this No-Sugar-Added, simply sub the powdered sugar for Splenda Granular in the same measurement. SO GOOD!

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prep time 25 Min

cook time

method ---

yield 6 serving(s)

Ingredients

2 ounces unsweetened solid chocolate, chopped
2 tablespoons heavy whipping cream
2 tablespoons cherry liqueur or cherry syrup (if not using, add 2 more tablespoons heavy cream)
1 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2/3 cup diced fresh cherries
6 - whole cherries, with stems, for garnish

How To Make chocolate-cherry mousse

Step 1

In a medium bowl heat the chopped chocolate, the 2 tablespoons heavy cream (4 tablespoons total, if not using liqueur or syrup) and the liqueur or syrup in the microwave at 30 second intervals, whisking in between, until melted and very until smooth. Set aside to cool slightly.

Step 2

In a large bowl combine the remaining cream, powdered sugar, almond, and vanilla extract and beat with an electric mixture until peaks that barely hold their shape.
Step 3

Beat 1/2 cup of the WHIPPED cream into the chocolate mixture until well blended. Carefully fold the chocolate mixture into the remaining whipped cream until no white streaks remain. Gently fold in diced cherries.
Step 4

Divide into 6 dessert glasses and chill for at least one hour. Garnish with a whole, fresh cherry. Makes six servings.
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