Chocolate Mousse with
Wine-Soaked Cherries
Chelan Fresh Marketing
MOUSSE
6 ounces semisweet
chocolate, chopped
(plus extra for shaving)
4 large egg yolks
¼ cup cold water
3 tablespoons granulated
sugar, divided
1 teaspoon vanilla extract
5 ounces (about ½ cup
plus 1 tablespoon)
pasteurized egg whites
1 cup heavy cream
To prepare the mousse, melt chocolate in a
glass bowl in a microwave oven at medium (50%)
power until melted, about 2-3 minutes, stirring
about halfway through the cooking time.
In a small bowl, mix egg yolks and water. Pour
the mixture into the top pan of a small double
boiler. Cook over simmering water, whisking
constantly, until the mixture bubbles at the
edges. Remove top pan from heat and continue
to whisk to cool, about 1 minute.
Whisk in 2-3 teaspoons of melted chocolate until
smooth. Whisk in 2 tablespoons sugar, then the
remaining chocolate, about 1 tablespoon at a time,
until incorporated. Stir in vanilla; refrigerate.
In a medium bowl, beat egg whites with the
remaining 1 tablespoon of sugar until sti;
peaks form; set aside. In a large chilled bowl,
beat cream until sti; peaks form. Gently fold
the whipped cream, then the whites mixture,
into the chocolate mixture.
Spoon the mousse into individual serving bowls
or 1 large bowl. Cover and refrigerate overnight.
To prepare the cherries, combine wine, sugar and
lemon zest in a large saucepan and bring to a boil
over medium heat. Add cherries, reduce the heat
to medium-low, and simmer until slightly reduced,
about 10 minutes. Set aside and let cool.
To prepare the whipped cream, combine all
ingredients and whip.
To serve, top the mousse with cherries, whipped
cream and shaved chocolate. Makes 6 servings.
Brands may vary by region; substitute a similar product.
WINE-SOAKED CHERRIES
½ cup red wine
(pinot or rosé)
½ cup granulated sugar
Grated zest of 1 lemon
¾ pound Chelan Fresh*
sweet red cherries, pitted
WHIPPED CREAM
½ cup heavy
whipping cream
2 teaspoons
granulated sugar
1 teaspoon vanilla extract
Rugala Tri;e
&
Dawn Foods
Quick
Easy
1 3.4-ounce package
vanilla pudding
12 Kirkland Signature
Rugala, chocolate and
raspberry
¾ cup sweet sherry
1 pint fresh raspberries
Chocolate fudge syrup
Whipped cream (optional)
Prepare pudding according to package directions.
Slice 2 rugala in half and set aside.
Chop the remaining rugala. Place in a bowl, add
sherry, and let soak for 5 minutes.
Spoon the pudding into 4 clear individual serving
dishes. Layer with raspberries, then the soaked
rugala. Repeat.
Top with the reserved sliced rugala. Drizzle with
chocolate syrup. Serve with whipped cream.
Makes 4 servings.
Desserts 193
