Mousse au Chocolat with Dried Sour Cherry and Port Wine Sauce

Mousse au Chocolat with Dried Sour Cherry and Port Wine Sauce

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  • 8 ounces semi sweet or bittersweet chocolate, coarsely chopped
  • 2 tablespoons butter
  • 2 cups heavy cream, divided
  • 1 ounce espresso or strong coffee
  • 2 to 3 tablespoons Grand Marnier or other orange liqueur
  • 3 egg yolks
  • 1 cup dried sour cherries
  • 1/2 cup port wine


Gently melt chocolate and butter in a double boiler or in a metal bowl set over, but not in, simmering water. Don’t overheat the mixture. Stir in 2 tablespoons cream, espresso and liqueur. Remove from the heat and add egg yolks, one at a time, until well blended.

Whip remaining cream to soft peaks. Stir 1/3 of the whipped cream into the mixture to lighten it. Gently fold in remaining whipped cream to make a light and fluffy mousse.

Spoon or pipe mousse into individual serving dishes and chill for 1 hour to overnight. Serve drizzled with cherry sauce.

Place cherries and port in a small saucepan and bring to a simmer. Remove from the heat and let cherries soak for 10 minutes. Place in a blender and purée until smooth.

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