Manhattan Mousse (Sunny Anderson) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
1 cup dried cherries |
1 cup sweet vermouth |
1 (12-ounce) bag semisweet chocolate chips |
1/4 cup whiskey |
2 tablespoons butter |
3 eggs, separated |
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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