Mousse au Chocolat with Dried Sour Cherry and Port Wine Sauce | PCC Natural Markets

Mousse au Chocolat with Dried Sour Cherry and Port Wine Sauce

Serves: 4 to 6

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

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.



Gently melt chocolate and 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 cream, espresso and liqueur. Remove from the heat and add egg yolks, one at a time, until well blended.

Whip remaining cream to soft peaks. Stir 1/3 of the whipped cream into the mixture to lighten it. Gently fold in remaining whipped cream to make a light and fluffy mousse.

Spoon or pipe mousse into individual serving dishes and chill for 1 hour to overnight. Serve drizzled with cherry sauce.

Place cherries and port in a small saucepan and bring to a simmer. Remove from the heat and let cherries soak for 10 minutes. Place in a blender and purée until smooth.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on February 21, 2009

More about: cherries, chocolate


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