Chocolate Cherry Mousse Recipes

CHOCOLATE CHERRY MOUSSE

Steps:

• In a heavy-based saucepan, combine chocolate, cherry brandy or kirsch, butter and corn syrup. Add 2 tablespoons sugar if using cherry brandy, 3 tablespoons sugar if using kirsch. Melt over very low heat, then scrape into a bowl and allow to cool a little.
• Separate eggs, and whisk whites until soft peaks form. Beat yolks into cooled chocolate mixture, then gently mix in a dollop of egg whites to lighten mixture. Carefully fold remaining whites into chocolate mixture, taking care to keep mousse airy.
• Spoon mousse into two wine glasses. Cover with plastic wrap, and refrigerate for at least 2 hours and up to 6 hours before serving.

CHOCOLATE CHERRY MOUSSE

Steps:

• Beat chocolate pudding and milk until thick; allow to stand til almost firm.
• Stir in cherry pie filling.
• Fold in Cool Whip; refrigerate until ready to serve.
• Serve with extra Cool Whip, shaved chocolate, and maybe a cherry!

SOUR CHERRY CHOCOLATE MOUSSE CAKE

Steps:

• Make sour cherry jam:
• In a small saucepan stir together the cherry jam, balsamic vinegar, and calvados. Simmer over low heat until the liquid reduces and thickens, about 10 minutes. Remove from heat and let stand until cooled completely.
• Make shortbread base:
• Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide shortbread base off bottom), then lock on side of pan and line bottom with a round of parchment paper.
• Pulse hazelnuts with sugar in a food processor until nuts are finely chopped. Add flour, butter, cocoa, and salt and pulse just until a dough forms.
• Press dough evenly onto bottom of springform pan with your fingers. Prick all over with a fork, then bake until just dry to the touch, about 18 to 20 minutes. Transfer base in pan to a rack to cool completely, about 30 minutes. Remove side of pan and carefully slide out parchment from under shortbread, then reattach side of pan around shortbread base.
• Make mousse while shortbread cools:
• Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes. Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes. Whisk in chocolate hazelnut spread until combined and remove from heat.
• Whisk together mascarpone and chocolate hazelnut mixture in a large bowl. Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to high and beat until cream just holds soft peaks. Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined.
• Use a spoon or rubber spatula to spread the jam mixture evenly on top of shortbread, then spoon the mousse layer on top of the jam, gently smoothing top. Chill, covered, at least 3 hours.
• Make ganache and glaze cake:
• Bring cream to a simmer in a small heavy saucepan and remove from heat. Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth. Transfer ganache to a small bowl and cool, stirring occasionally, until slightly thickened but still pourable, about 20 minutes.
• Run a warm thin knife around inside of springform pan, then remove side. Slide cake off bottom of pan and transfer to a serving plate. Pour ganache onto top of cake and spread, allowing excess ganache to drip down sides.

CHOCOLATE-CHERRY MOUSSE DELIGHT

Steps:

• Drain cherries, reserving juice; set cherries aside. Add enough cold water to cherry juice to measure 1-1/4 cups. In a large bowl, beat cake mix and cherry juice mixture on low speed for 30 seconds. Beat on medium for 2 minutes. , Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-50 minutes or until dark golden brown and entire top appears dry. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around sides of cake and remove from pan., In a microwave, melt chocolate chips; stir until smooth. Pat cherries dry with paper towels. Holding cherries by the stem, dip in chocolate; allow excess to drip off. Place on waxed paper; refrigerate until set. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 15 minutes or until thickened. Whisk until smooth. Fold in whipped topping. Slice cake; serve with mousse and dipped cherries.

NIGELLA'S CHOCOLATE CHERRY MOUSSE FOR TWO

Steps:

• In a heavy-based saucepan, combine chocolate, cherry brandy or kirsch, butter and corn syrup. Add 2 tablespoons sugar if using cherry brandy, 3 tablespoons sugar if using kirsch. Melt over very low heat, then scrape into a bowl and allow to cool a little.
• Separate eggs, and whisk whites until soft peaks form. Beat yolks into cooled chocolate mixture, then gently mix in a dollop of egg whites to lighten mixture. Carefully fold remaining whites into chocolate mixture, taking care to keep mousse airy.
• Spoon mousse into two wine glasses. Cover with plastic wrap, and refrigerate for at least 2 hours and up to 6 hours before serving. YIELD 2 servings.

QUICK CHOCOLATE-CINNAMON MOUSSE WITH CHERRIES

Steps:

• For cherries:
• Combine cherries, cherry preserves, and Port 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. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.
• For mousse:
• Combine 1/4 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 1 cup cream in medium bowl until soft peaks form. Fold 1/4 of whipped cream into lukewarm chocolate mixture. Fold remaining whipped cream into chocolate mixture in 3 additions just until incorporated. Divide mousse among 4 glasses or bowls. Chill until set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover; keep chilled.
• Spoon cherries with syrup atop mousse and serve.

WHITE CHOCOLATE MOUSSE CHERRY PIE

Steps:

• In a food processor, combine cookies and nuts; cover and process until cookies are finely chopped. Add butter; cover and pulse until mixture resembles coarse crumbs., Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack., For filling, combine cornstarch and water in a small saucepan until smooth. Stir in pie filling. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in extract. Cool completely., For mousse, in a small saucepan, sprinkle gelatin over 1/2 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat., In a large bowl, beat remaining cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Gradually beat in gelatin mixture. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold whipped cream mixture into pudding. Refrigerate until slightly firm, about 30 minutes. , Spread cooled filling into crust; top with mousse. Refrigerate for 2 hours or until firm. Garnish with chocolate syrup and curls if desired.