Brandied Cherry Chocolate Mousse


1 cup pitted. dark sweet cherries drained (reserve juice
1/4 cup brandy or cherry juice
3 blocks (3 ounces) Hershey's Baking Chocolate
1/3 cup cherry juice
1 cup sugar
3 egg yolks, well beaten
2 cups whipping cream, sweetened and whipped


Cut cherries into quarters. Pour brandy over cherries and marinate several hours. (If using cherry juice, no need to marinate.) Melt baking chocolate with 1/3 cup cherry juice in saucepan, stirring constantly over mnedium-low heat. Add sugar; cook until dissolved. Gradually stir hot mixture into egg yolks. Return to saucepan and cook until mixture boils. Cool. Drain cherries and stir brandy or 1/4 cup juice into chocolate mixture. Carefully fold chocolate mixture into whipped cream. Fold in cherries and pour into oiled 1 1/2 quart bowl. Cover; freeze overnight. At serving time, remove from freezer; let stand 10 minutes. Loosen with spatula and unmold. Cut 10 to 12 wedges
and serve.

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