Chocolate Mousse with Wine-Soaked Cherries and Whipped Cream

Recipe courtesy of Sasha Perl-Raver

Level: Intermediate
Yield: 6 or 8 servings
Total: 8 hr 50 min
Prep: 40 min
Inactive: 8 hr
Cook: 10 min

Nutritional Analysis Per Serving (1 of 8 servings):

Calories: 402
Total Fat: 25 g
Saturated Fat: 15 g
Carbohydrates: 41 g
Dietary Fiber: 2 g
Sugar: 37 g
Protein: 5 g
Cholesterol: 141 mg
Sodium: 51 mg

Ingredients

Mousse:

6 ounces premium semisweet chocolate, chopped, plus extra for garnish
4 eggs
3 tablespoons granulated sugar, divided
1 teaspoon vanilla extract
1 cup heavy cream

Wine-Soaked Cherries:

1/2 cup red wine
1/2 cup granulated sugar
1 lemon, zested
3/4 pound cherries, pitted

Whipped Cream:

1/2 cup heavy whipping cream
2 teaspoons granulated sugar
1 teaspoon vanilla extract

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Instructions

Melt the chocolate using a double boiler. While the chocolate is melting, separate the eggs. In a medium bowl, whisk the yolks with 2 tablespoons of the sugar and the vanilla until the mixture turns light yellow and creamy.
Slowly add a few tablespoons of the melted chocolate to the yolks, stirring well, then mix in the remaining chocolate until smooth. Set aside.
In a separate medium bowl, beat the egg whites with the remaining tablespoon of sugar until stiff peaks form. Set aside.
In a large, chilled bowl, add the cream and whip until stiff peaks form. Carefully fold the egg whites and whipped cream into the chocolate-egg mixture. Spoon the mousse into individual serving dishes or one large bowl. Cover and chill in the refrigerator overnight.
Cherries: Combine the wine, sugar, and lemon zest in a large saucepan. Bring to a boil over medium heat, then add the cherries. Reduce the heat to medium-low and simmer until the liquid is slightly reduced, about 10 minutes. Remove from heat and let cool.
In a small bowl, combine the cream, sugar, and vanilla. Whip until soft peaks form or until your desired consistency is reached.
To serve, spoon the wine-soaked cherries over the mousse and top with whipped cream.

This recipe was provided by a chef, restaurant, or culinary professional. It has not been tested for home use. Consumption of raw or undercooked eggs, shellfish, and meat may increase the risk of foodborne illness.