Black Forest Chocolate Mousse
1 can (16 1/2 ounce) pitted Bing cherries, in heavy syrup
1 1/2 tablespoons kirsch (cherry brandy)*
1/2 cup (3 ounce) semisweet chocolate chips
1 1/4 cups whipping cream
Grated semisweet chocolate, for garnish (optional)
Mint sprigs, for garnish (optional)
Approximately 20 minutes
Thoroughly drain the cherries in a strainer, reserving 1/3 cup of syrup in a small saucepan; add the kirsch and heat to a boil. Boil until the syrup has reduce to about 1/4 cup. Remove from heat and stir in the chocolate chips until smooth. Set aside to cool.
Whip the cream to form firm peaks in a large deep bowl. Reserve ½ cup of the whipped cream covered in the refrigerator. Fold the cooled chocolate into the remaining whipped cream until streaks disappear.
Shake out any remaing moisture from the cherries and fold into the chocolate mixture. Cover and refrigerate until set, about 3 hours.
Spoon into 4 stemmed dessert glasses. Top with a spoonful of whipped cream, and garnish with grated chocolate and/or mint sprigs, if desired.
*Note: You can eliminate the kirsch and replace it with 1 1/2 tablespoons of the cherry syrup.
Nutritional Information Per Serving:
490 calories; 33 g fat; 100 mg cholesterol; 35 mg sodium; 44 g carbohydrate; 2 g fiber; 4 g protein.
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