Chocolate Cherry Mousse from Tasting Colorado Cookbook
November 9, 2013 • Colorado Cookbook
I’ve been on a whirlwind schedule lately – leading a culinary tour in Germany and France and working on my next cookbook. But I’m also still very involved with events to showcase Tasting Colorado, and am excited to be part of the Douglas County Libraries Books, Bites and Brews event tonight. Local cookbook authors will be demonstrating tips all throughout the event, and I’ll be showing guests how to get the most out of your chef’s knife. Should be fun!I know that many of you are starting to plan for your holiday entertaining, and while pies seem to fill most tables during the winter holiday months, this Chocolate Cherry Mousse is gluten free if you’d like to offer something special for your guests who can’t tolerate gluten. And did I mention it’s quick and delicious?
- ¼ cup dried cherries
- ¼ cup fresh cherries or pie cherries rinsed of any syrup
- 4 large eggs
- 9 ounces dark or semi-sweet chocolate
- 4 tablespoons butter
- 3 tablespoons sugar
- ½ cup plus 2 tablespoons heavy cream
- Rehydrate the dried cherries in boiling water. Combine with the fresh cherries and then puree in the food processor until smooth.
- Separate the eggs and retain both the yolks and whites. Combine the chocolate and butter in the top of a double boiler and melt. After the chocolate is melted, whisk in the cherry puree and egg yolks and return the pan to the double boiler to make sure chocolate doesnâ€™t cool too much.
- Combine the egg whites and sugar in a small bowl and whip to medium peaks. Fold into the melted chocolate mixture in three stages. Whip cream to medium peaks and fold into chocolate mixture in three stages. Spoon the mousse into eight ramekins or other small serving dishes and refrigerate for at least 30 minutes before serving.