Diana's Desserts - www.dianasdesserts.com

Bing Cherry Chocolate Mousse

Servings: 4
1 1/4 cups whipping cream
1 can (16 1/2 ounces) pitted Bing cherries, in heavy
1 1/2 tablespoons kirsch (cherry brandy)*
1/2 cup (3 ounces) semisweet chocolate chips
Grated semisweet chocolate, for garnish (optional)
Mint sprigs, for garnish (optional)

In deep, 2-quart bowl, whip cream to form stiff peaks. Reserve ½ cup of whipped
cream in small bowl; cover and refrigerate. Set aside larger amount of cream.
Thoroughly drain cherries in strainer, reserving ¼ cup of syrup in small saucepan;
add kirsch. Place chocolate chips in container of blender. Bring syrup mixture to
boil; reduce slightly to about ¼ cup. Immediately pour over chocolate chips, and
blend until completely smooth, scraping sides of container as needed. With rubber
spatula, scrape chocolate mixture into larger portion of reserved whipped cream
and fold in until streaks disappear. Fold in cherries, reserving 4 cherries for
garnish. Cover and refrigerate 2 to 6 hours.

Spoon into 4 stemmed dessert glasses. Dollop with smaller portion of whipped
cream, and garnish with remaining cherries, grated chocolate and mint sprigs.

*Note: You can eliminate kirsch and use a total of 1/3 cup syrup from cherries,
bring to a boil and reduce to ¼ cup.

Preparation Time: 30 minutes
Cook Time: 5 minutes

Source: DianasDesserts.com
Date: April 21, 2002