Recipe

Cherry Topped Chocolate And Cinnamon Mousse Recipe

Add Step-by-Step Photos	Inmaculada / All my dishes 5 months ago We like this mousse very cold with extra whipped cream on top. Either bittersweet or semisweet chocolate will give great results, but bittersweet will pack more intense chocolate flavor. I used half white and half milk chocolate. Prep:15m Cook:10m Servings:4	Inmaculada
	smooth delicious

filling the glasses

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Ingredients

For the cherry topping:

8 ounces fresh Bing cherries, pitted

1/3 cup black cherry preserves or other cherry preserves

1/3 cup ruby Port or cherry juice

For the Mousse

1 1/4 cups chilled heavy whipping cream, divided

1/8 teaspoon (generous) ground cinnamon

4 ounces bittersweet or semisweet chocolate, chopped

Extra whipped cream for garnish

Directions

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.

When serving, divide the cherry topping among the 4 glasses, on top of the mousse, garnish with some more whipped cream.

I arranged a tiny chocolate-cherry cookie on top of each glass. chocolate-cherry cookie.

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