Frozen Chocolate Mousse with Cherry Sauce
Slice into portions and freeze on a parchment-lined baking sheet the day of the party; serving dessert will be a cinch.
- 1/2 teaspoon unflavored gelatin
- 5 large egg yolks
- 1/4 teaspoon kosher salt
- 1/4 cup light corn syrup
- 3 tablespoons sugar
- 6 ounces bittersweet or semisweet chocolate, melted, slightly cooled
- 1 1/4 cups heavy cream
- 1/3 cup pistachios, coarsely, chopped, unsalted, roasted
- Sour Cherry Sauces
- 1 cup dried tart cherries
- 1 cup pure cherry juice
- 1/2 cup sugar
- Topping and Assembly
- 3/4 cup chilled heavy cream
- 1/2 cup crème fraîche
- 2 tablespoons sugar
- Pinch of kosher salt
- 1/2 vanilla bean, split lengthwise
- Special Equipment
- A candy thermometer
Adapted from bonappetit.com
Line an 8½x4½” loaf pan with plastic wrap, leaving a generous overhang on all sides; smooth plastic to avoid lines in finished mousse. Place 1 Tbsp. water in a small bowl. Sprinkle gelatin over and let sit 5 minutes.
Using an electric mixer on high speed, beat egg yolks and salt in a large bowl until pale yellow and frothy, about 4 minutes.
Fit a small saucepan with thermometer and bring corn syrup, sugar, and ¼ cup water to a boil. Cook until thermometer registers 238°. Remove from heat and add gelatin, stirring to dissolve. With mixer on medium-low, drizzle syrup into egg mixture. Mix in chocolate.
Using electric mixer with clean beaters, beat cream in a medium bowl to soft peaks. Mix one-third whipped cream into egg mixture. Fold in pistachios, then remaining whipped cream. Scrape mousse into prepared pan; cover tightly with plastic wrap. Freeze until solid, at least 5 hours.
Do Ahead: Mousse can be frozen 4 days ahead. Keep frozen.
Sour cherry sauce
Combine cherries and 2 cups very hot water in a small bowl; let sit 10 minutes to soften.
Meanwhile, bring cherry juice, sugar, and ½ cup water to a boil in a small saucepan over medium-high heat. Reduce heat. Drain cherries and add to saucepan; simmer until sugar is dissolved and mixture is slightly thickened, 8 to 12 minutes. Let cool.
Do Ahead: Cherry sauce can be made 3 days ahead. Cover and chill. Bring to room temperature before using.
Topping and assembly:
Combine cream, crème fraîche, sugar, and salt in a medium bowl. Scrape in seeds from vanilla bean; discard pod. Beat to soft peaks.
Let mousse thaw 5 to 10 minutes, then unmold, unwrap, and slice with a hot knife. Serve with cherry sauce and topping.
Do Ahead: Topping can be made 30 minutes ahead. Cover and chill.