Black Forest Chocolate Mousse

Source: Fabulous Food Associations

Black Forest Chocolate Mousse

There is one word for this dessert---delicious!

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Serves: 4
Prep Time: 30 minutes
Cook Time: 5 minutes

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1 1/4 cups whipping cream
1 can (16 1/2 ounces) pitted Bing cherries, in heavy syrup
1 1/2 tablespoons kirsch, (cherry brandy)*
1/2 cup semi-sweet chocolate chips, (3 ounces)
Grated semisweet chocolate, for garnish (optional)
mint sprigs, for garnish (optional)

In deep, 2-quart bowl, whip cream to form stiff peaks. Spoon ½ cup of the whipped cream into a small bowl, cover, and refrigerate. Set aside the remaining whipped cream. Thoroughly drain cherries in strainer, reserving 1/4 cup of syrup. Transfer the syrup to a small saucepan and add the kirsch. Bring to a boil over medium-high heat and cook for 5 to 8 minutes or until reduced to about 1/4 cup. Put the chocolate chips in the container of blender. Pour the hot syrup over the chocolate. Blend until smooth. Scrape down the sides of the blender with a rubber spatula as necessary. Scrape the chocolate into the reserved whipped cream. Fold just until the streaks disappear. Fold in the cherries, reserving 4 cherries for garnish. Cover and refrigerate 2 to 6 hours. Spoon into 4 stemmed dessert glasses. Dollop with whipped cream and garnish with remaining cherries, grated chocolate, and mint sprigs. *Note: You can eliminate kirsch and use a total of 1/3 cup syrup from cherries, bring to a boil and reduce to ¼ cup.

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