Mousse au Chocolat with Dried Sour Cherry and Port Wine Sauce
This is a truly simple yet classic mousse. Customize it to your own taste with the darkest chocolate you love. The sour cherry sauce is the perfect tart addition to this decadent dessert.
For the mousse
- 8 ounces semi sweet or bittersweet chocolate, coarsely chopped Add to list
- 2 tablespoons butter Add to list
- 2 cups heavy cream (divided) Add to list
- 1 ounce espresso or strong coffee Add to list
- 2 to 3 tablespoons Grand Marnier or other orange liqueur Add to list
- 3 egg yolks Add to list
For the sauce
Gently melt the chocolate and the butter in a double boiler or in a metal bowl set over, but not in, simmering water. Don't overheat the mixture. Stir in 2 tablespoons of the cream, the espresso and the liqueur. Remove from the heat and add the egg yolks, one at a time, until well blended.
Whip the remaining cream to soft peaks. Stir 1/3 of the whipped cream into the mixture to lighten it. Gently fold in the remaining whipped cream to make a light and fluffy mousse.
Spoon or pipe the mousse into individual serving dishes and chill for an hour to overnight. Serve drizzled with the cherry sauce, topped with additional whipped cream (why not?!) and mint leaves and/or organic tulip petals.
For the sauce
Place the cherries and port in a small saucepan and bring to a simmer. Remove from the heat and let the cherries soak for 10 minutes. Place in a blender and purée until smooth.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on February 21, 2009
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.