Strictly speaking, a chocolate mousse is never difficult, but it has one major pitfall. If chocolate gets too hot when it is melted in a microwave or over a pan of simmering water, it can turn into a dull, lumpy mess, a problem known as seizing. Avoid that situation by melting the chocolate with liquid in a pan.
This cherry-chocolate mousse calls for cherry brandy, the sweet viscous red liqueur (not the transparent fire-water that is kirsch, though you could use it as a substitute). If you prefer the idea of a chocolate orange mousse, substitute Cointreau. Rum works well, too. Or you could use coffee in place of the alcohol.
Ingredients
- 4 ounces bittersweet chocolate, chopped into small pieces
- 2 tablespoons cherry brandy or kirsch
- 1 tablespoon butter
- 1 tablespoon light corn syrup
- 2 or 3 tablespoons sugar, as needed
- 2 large eggs
- Nutritional Information
Nutritional analysis per serving (2 servings)
540 calories; 27 grams fat; 15 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 63 grams carbohydrates; 3 grams dietary fiber; 58 grams sugars; 8 grams protein; 201 milligrams cholesterol; 85 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- 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.
Dining and Cooking