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Frozen Chocolate Mousse with Cherry Sauce

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OLYMPUS DIGITAL CAMERAThis recipe was delish! I am going to use it as our Christmas dessert this year … unless I come across something else totally amazing. My main reason for wanting to use this recipe is that everything can be done days in advance. Days!! Time is gold during the holidays and will give me a chance to celebrate the festivities (read: make gingerbread villages) instead of being trapped in the kitchen.

If you love chocolate mousse and cherries this dessert is your match. It’s a lovely light mousse with tart dried cherries in a sweet cherry juice sauce. It’s one of those recipes where everything just goes well together. Adding a dollop of lightly sweetened whip cream would be great too!

Slightly adapted from: Bon Appetit

Serves 8

Ingredients:

Mousse

½ tsp unflavored gelatin
5 large egg yolks
¼ tsp kosher salt
¼ cup light corn syrup
3 tbsp sugar
6 oz bittersweet or semisweet chocolate, melted, slightly cooled
1¼ cups whipping cream

Cherry Sauce

1 cup dried tart cherries
1 cup pure cherry juice
½ cup sugar

Directions:

Mousse

Lightly butter 8 placements in a muffin pan. This will allow the mousse to pop out of the pan easily.

Place 1 Tbsp. water in a small bowl. Sprinkle gelatin over and let sit 5 minutes.

Using an electric mixer on high speed, beat egg yolks and salt in a large bowl until pale yellow and frothy, about 4 minutes.
In a small saucepan bring corn syrup, sugar, and ¼ cup water to a boil. Cook until boiling. Remove from heat and add gelatin, stirring to dissolve. With mixer on medium-low, drizzle syrup into egg mixture. Mix in chocolate.
Scrape mousse into prepared pan; cover tightly with plastic wrap. Freeze until solid, at least 5 hours.
*Mousse can be frozen 4 days ahead. Keep frozen. To remove from pan, briefly run hot water on the underside of the muffin pan and pop out with an offset spatula as you would muffins.
Sour Cherry Sauce

Combine cherries and 2 cups very hot water in a small bowl; let sit 10 minutes to soften.

Meanwhile, bring cherry juice, sugar, and ½ cup water to a boil in a small saucepan over medium-high heat. Reduce heat. Drain cherries and add to saucepan; simmer until sugar is dissolved and mixture is slightly thickened, 8–12 minutes. Let cool.
* Cherry sauce can be made 3 days ahead. Cover and chill. Bring to room temperature before using.
Enjoy!

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About Samantha

Mom of twins, a singleton, and wife to a hungry husband. The food demands that surround me, have pushed me to lead our food life more simply, nutritiously, and deliciously. It’s a good day when family, friends, and food intersect.

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