To make this No-Sugar-Added, simply sub the powdered sugar for Splenda Granular in the same measurement. SO GOOD!
★★★★★ 2 votes5
2 ozunsweetened solid chocolate, chopped
2 Tbspheavy whipping cream
2 Tbspcherry liqueur or cherry syrup (if not using, add 2 more tablespoons heavy cream)
1 cheavy whipping cream
1/2 cpowdered sugar
1 tspvanilla extract
1/2 tspalmond extract
2/3 cdiced fresh cherries
6whole cherries, with stems, for garnish
How to Make CHOCOLATE-CHERRY MOUSSE
- 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.
- 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.
- 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.
- Divide into 6 dessert glasses and chill for at least one hour. Garnish with a whole, fresh cherry. Makes six servings.