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Black Forest Chocolate Mousse Recipe

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This recipe for Black Forest Chocolate Mousse, by , is from The Culling Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rachel Netzel
Added: Thursday, January 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 cups whipping cream
1 (16.5 ounce) can pitted Bing cherries in heavy syrup -canned cherries will work also-just turn the juice into a syrup with a little cornstarch or tapioca
1 1/2 tablespoons kirsch (cherry brandy)
1/2 cup semisweet chocolate chips
grated semisweet chocolate, for garnish
mint sprigs, for garnish




Directions:
Directions:

In deep, 2-quart bowl, whip cream to form stiff peaks. Reserve 1/2 cup of whipped cream in small bowl; cover and refrigerate. Set aside larger amount of cream.
Thoroughly drain cherries in strainer, reserving 1/4 cup of syrup in small saucepan; add kirsch. Place chocolate chips in container of blender. Bring syrup mixture to boil; reduce slightly to about 1/4 cup. Immediately pour over chocolate chips, and blend until completely smooth, scraping sides of container as needed. With rubber spatula, scrape chocolate mixture into larger portion of reserved whipped cream and fold in until streaks disappear. Fold in cherries, reserving 4 cherries for garnish. Cover and refrigerate 2 to 6 hours.
Spoon into 4 stemmed dessert glasses. Dollop with smaller portion of whipped cream, and garnish with remaining cherries, grated chocolate and mint sprigs.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:

You can eliminate kirsch and use a total of 1/3 cup syrup from cherries, bring to a boil and reduce to 1/4 cup. Use low-fat whipping cream for a low-fat alternative.

 

 

 

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