Chocolate Cinnamon Mousse With Cherries |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Found this recipe in the June 2007 issue of Bon Appetit magazine. It sounded, and looked so good. The cherry & mousse portions can be made 1 day ahead, keeping covered and chilled. Times do not include chill time. Ingredients:
8 ounces bing cherries, pitted (fresh preferred) |
1/3 cup black cherry preserves or 1/3 cup other cherry preserves |
1/3 cup ruby port or 1/3 cup cherry juice |
1 1/4 cups chilled heavy whipping cream, divided |
1/8 teaspoon generous ground cinnamon |
4 ounces bittersweet chocolate or 4 ounces semisweet chocolate, chopped |
Directions:
1. Cherries:.
2. Combine cherries, preserves and Port in heavy small saucepan.
3. Bring to boil over high heat.
4. Reduce heat to medium and continue boiling until it thickens to a syrup, stirring frequently, about 10 minutes.
5. Remove from heat and transfer to a small bowl.
6. Chill until cold, approximately 3 hours).
7. Mousse:.
8. Combine 1/4 C cream and cinnamon in small saucepan and bring to a boil.
9. Remove from heat and add chocolate, whisking until melted and smooth.
10. Transfer chocolate mixture to large bowl.
11. In medium bowl, beat remaining 1 C cream with mixer until soft peaks form.
12. Fold 1/4 of whipped cream into lukewarm chocolate mixture.
13. fold in remaining whipped cream in 3 additions, just until incorporated.
14. Divide mousse among serving dishes/bowls.
15. Chill until set, approximately 4 hours.
16. To serve:.
17. Spoon cherry mixture with syrup on top of mousse.
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