Chocolate Mousse with Wine-Soaked Cherries and Whipped Cream |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
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 |
1/2 cup red wine |
1/2 cup granulated sugar |
1 lemon, zested |
3/4 pound cherries, pitted |
1/2 cup heavy whipping cream |
2 teaspoons granulated sugar |
1 teaspoon vanilla extract |
Directions:
1. Mousse:
2. 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.
3. Temper the yolks with a few tablespoons of melted chocolate before adding the rest of the chocolate, stirring until well combined. Set aside.
4. Beat the whites in a medium bowl with remaining tablespoon of sugar until stiff peaks form. Set aside.
5. 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.
6. Cherries:
7. 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.
8. Whipped Cream:
9. In a small bowl add the cream, sugar and vanilla. Whip until the cream forms soft peaks or to desired consistency.
10. To serve, top the mousse with cherries and whipped cream.
11. *RAW EGG WARNING
12. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
13. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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