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.

Photo by Barbara B.
Adapted from bonappetit.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from bonappetit.com

Ingredients

  • MOUSSE:

  • 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

Directions

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.

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