Coincidentally, my dessert’s set out in Red, White & Blue!! Have a great 4th of July to all of you in the U.S.!!
Luscious, sublime, decadent, luxurious, silken…
…a Gastronomical Treat!
Quick Chocolate-Cinnamon Mousse with Cherries
Adapted from Dave Lieberman’s recipe from the June 2007 issue of Bon Appetit.
Fresh cherries – 350 gms, pitted
1/3 cup – Black cherry conserves ( or other cherry preserves)
1/3 cup – cherry juice (or ruby Port ) … I used a squeeze of lime as I had neither
Almond Essence – 1 tsp ( I added this coz I think it enhances the flavour of cherries)
Chilled heavy whipping cream – 2 cups / divided
Ground cinnamon – 2 tsp (generous)
Dark chocolate – 200gms / choppedFor cherries:
Combine cherries, cherry preserves, and juice in heavy small saucepan. Bring to boil over high heat.
Reduce heat to medium and boil until juices thicken to syrup consistency, stirring frequently, about 10 minutes.
Remove from heat. Transfer to small bowl and chill until cold, about 3 hours. ( Can be made 1 day ahead.) Cover and keep chilled.
Combine 1/2 cup cream and cinnamon in small saucepan; bring to boil. Remove from heat. Add chocolate and whisk until melted and smooth.
Transfer chocolate mixture to large bowl. Using electric mixer, beat remaining cup cream in medium bowl until soft peaks form. Fold 1/2 of whipped cream into lukewarm chocolate mixture. Fold remaining whipped cream into chocolate mixture in 3 additions just until incorporated.
Divide mousse among 8 glasses or bowls. Chill until set, about 4 hours. (Can be made 1 day ahead.)
Cover; keep chilled.
Spoon cherries with syrup atop mousse and serve. Garnish with chocolate flakes & a sprig of mint. I also added a couple of cherries dipped in melted chocolate on top (which I set earlier on baking parchment).
C’est Magnifique !!
Was busy browsing & found a ‘berry’ event… Waiter, There’s Something in My… the popular monthly foodie event hosted in rotation by Johanna, Andrew and Jeanne. Jeanne @ Cook Sister is hosting it this month, & her theme is ‘Berried Treasure’ - “absolutely any recipe in which berries take centre stage”. Off to Jeanne this ‘berried treasure’ goes!!
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