Chocolate Almond Mousse with Boozy Cherries Recipe

Chocolate Almond Mousse with Boozy Cherries Recipe

Chocolate Almond Mousse with Boozy Cherries Recipe

  • Makes: 4 Servings
  • Ready In: 27 mins
  • Prep Time: 15 mins
  • Cook Time: 12 mins

Cook fresh cherries in preserves and frambroise and drizzle it over a quick chocolate mousse for a delicious dessert. The cherries keep for several weeks and are wonderful over ice cream, whipped cream, or eaten by the spoonful.

    Nutritional Information (per serving)

  • Calories: 533
  • Fat: 41g
  • Protein: 6g
  • Sodium: 40mg
  • Carbohydrates: 34g
  • Fiber: 6g
  • Sugar: 19g

Ingredients:

  1. Cherries:
    8 ounces fresh cherries, pitted
    1/3 cup cherry preserves
    1/3 cup frambroise

    Mousse:
    1 1/2 cups heavy cream, divided
    4 ounces bittersweet chocolate
    1/4 teaspoon almond extract

Directions:

  1. Cherries:
    1. Place cherries, preserves and frambroise in a small saucepan over medium heat.
    2. Bring to a boil and let mixture boil for about 10 minutes, stirring frequently, until juices thicken.
    3. Remove from heat and chill until cold. (Can be made up to two weeks ahead)
    Mousse:
    1. Pour 1/2 cup cream in a small saucepan.
    2. Place pan over medium heat and bring cream to a boil.
    3. Remove pan from heat and add chocolate.
    4. Let mixture sit for 2 minutes and then whisk until smooth.
    5. Cool to room temperature.
    6. Beat the remaining 1 cup cream and almond extract in the bowl of a standing mixer until soft peaks form.
    7. Fold 1/2 of the chocolate mixture into the whipped cream.
    8. Repeat with remaining chocolate mixture until incorporated.
    9. Divide mousse into 4 bowls, cover, and chill until set, about 3 hours.

    To Serve: Remove mousse from refrigerator and spoon cherries with syrup over mousse. Serve immediately.

Carrie Vitt

Article written by

Carrie Vitt is the author of the cookbook Deliciously Organic and publisher of popular food blog, Deliciously Organic. Carrie Vitt began cooking as soon as soon as she could peer over the countertops and by sixteen was working in the kitchens of her mother’s award-winning Dallas catering company, The Festive Kitchen.

 

Comments