Chocolate Cherry Mousse Recipe

Melt the Chocolate

In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave until smooth. Let it cool slightly.

Whip the Cream

In a large bowl, whip the heavy cream with sugar and vanilla extract until soft peaks form.

Beat Egg Whites

In another bowl, beat the egg whites until stiff peaks form. Gently fold the melted chocolate into the whipped cream, then fold in the beaten egg whites until no streaks remain.

Chill the Mousse

Spoon the mousse into serving dishes and refrigerate for at least 2 hours until set.

Cook the Cherries

In a saucepan, combine pitted cherries, sugar, and lemon juice. Cook over medium heat until the cherries are soft and the mixture thickens. Let it cool.

Simmer the Cherries

In a saucepan, combine pitted cherries, water, and sugar. Simmer until reduced by half and thickened. Strain and let cool.

Mix Ingredients

In a bowl, combine flour, cocoa powder, sugar, baking powder, and salt. In a separate bowl, beat eggs and vanilla extract, then mix into the dry ingredients. Fold in chocolate chips.

Bake the Biscotti

Shape the dough into a log and bake at 350°F (175°C) for 25 minutes. Cool slightly, then slice and bake again for 10 minutes on each side until crisp.

Combine Ingredients

In a bowl, combine pitted cherries, sugar, and lemon juice. Let sit for at least 30 minutes to macerate.