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Frozen Chocolate Mousse with Cherry Sauce
8
Steps
- Line an 8½x4½” loaf pan with plastic wrap, leaving a generous overhang on all sides; smooth plastic to avoid lines in finished mousse. Place 1 Tbsp. water in a small bowl. Sprinkle gelatin over and let sit 5 minutes.
- Using an electric mixer on high speed, beat egg yolks and salt in a large bowl until pale yellow and frothy, about 4 minutes.
- Fit a small saucepan with thermometer and bring corn syrup, sugar, and ¼ cup water to a boil. Cook until thermometer registers 238°. Remove from heat and add gelatin, stirring to dissolve. With mixer on medium-low, drizzle syrup into egg mixture. Mix in chocolate.
- Using electric mixer with clean beaters, beat cream in a medium bowl to soft peaks. Mix one-third whipped cream into egg mixture. Fold in pistachios, then remaining whipped cream. Scrape mousse into prepared pan; cover tightly with plastic wrap. Freeze until solid, at least 5 hours.
- DO AHEAD: Mousse can be frozen 4 days ahead. Keep frozen.
- Combine cherries and 2 cups very hot water in a small bowl; let sit 10 minutes to soften.
- Meanwhile, bring cherry juice, sugar, and ½ cup water to a boil in a small saucepan over medium-high heat. Reduce heat. Drain cherries and add to saucepan; simmer until sugar is dissolved and mixture is slightly thickened, 8–12 minutes. Let cool.
- DO AHEAD: Cherry sauce can be made 3 days ahead. Cover and chill. Bring to room temperature before using.
- Combine cream, crème fraîche, sugar, and salt in a medium bowl. Scrape in seeds from vanilla bean; discard pod. Beat to soft peaks.
- Let mousse thaw 5–10 minutes, then unmold, unwrap, and slice with a hot knife. Serve with cherry sauce and topping.
- DO AHEAD: Topping can be made 30 minutes ahead. Cover and chill.
Originally published at Bonappetit.com. Reproduced for personal collection.
