Chocolate Cherry Mousse

Chocolate Cherry Mousse from Chukar Cherries A Recipe from Chef Frank Magaña January 16, 2014 Mousse has been on our minds since last month when Chef Frank Magaña of Alexandria Nicole Cellars mentioned he’d created a recipe for chocolate mousse featuring cherries. Whipped cream made with Alexandria Nicole Cellar’s Viognier Ice Wine graces the top of Chef Magaña’s recipe. You’ll also notice touches of brandy and coffee in the chocolate. The true secret ingredient; however, is Chukar’s Cherries Jubilee Dessert Sauce, which is placed in the ramekins before adding the chocolate. Wine Pairing Suggestion: Alexandria Nicole Cellars’ 2011 Mr. Big Petite Sirah

Chocolate Cherry Mousse

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 16

    ounces dark chocolate Chef Magaña recommends Brix

  • 6

    eggs yolks separated from whites

  • 1

    cup sugar

  • 2

    tablespoons instant coffee mixed with 2 tablespoons water

  • 3

    tablespoons brandy

  • ½

    cup extra virgin olive oil

  • 1

    jar Chukar Cherries Jubilee Dessert Sauce

  • 1

    cup heavy whipping cream for Iced Viognier Whipped Cream

  • 2

    ounces Viognier Ice Wine for Iced Viognier Whipped Cream

  • 1

    tablespoon powdered sugar for Iced Viognier Whipped Cream

Directions

1.Melt chocolate in microwave or double boiler and stir until smooth. If melting in microwave, heat for 30 seconds at a time, stirring between each interval. Allow to cool to room temperature. 2.In a bowl whip egg whites and 2 tablespoons sugar with electric mixer on medium-high until soft peaks form. 3.In a second large bowl, whip egg yolks and remaining sugar until pale yellow (a few minutes). Stir in instant coffee, brandy, and olive oil. Fold in chocolate and egg white mixture. Place in refrigerator and cool for at least 30 minutes until firm. 4.Beat whipping cream, ice wine, and powdered sugar with electric mixer until stiff peaks form. 5.After chocolate mousse has chilled, use a piping bag to fill each ramekin. 6.Top mousse with Iced Viognier Whipped Cream and one of Chukar's dark chocolate Chipotle Cherries. Serve chilled. 7.Cook's Notes: Pasteurized eggs should be purchased for use in this recipe since it calls for raw eggs. Iced Viognier


Nutrition

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