Chocolate Cherry Mousse Delight Recipes

Steps:

• Add chocolate drink mix, almond milk, cherries, and ice to blender and blend until smooth.

Steps:

• In a medium bowl heat the chopped chocolate, the 2 tablespoons heavy cream (4 tablespoons total, if not using liqueur or syrup) and the liqueur or syrup in the microwave at 30 second intervals, whisking in between, until melted and very until smooth. Set aside to cool slightly.
• In a large bowl combine the remaining cream, powdered sugar, almond, and vanilla extract and beat with an electric mixture until peaks that barely hold their shape.
• Beat 1/2 cup of the WHIPPED cream into the chocolate mixture until well blended. Carefully fold the chocolate mixture into the remaining whipped cream until no white streaks remain. Gently fold in diced cherries.
• Divide into 6 dessert glasses and chill for at least one hour. Garnish with a whole, fresh cherry. Makes six servings.

Steps:

• In a heavy-based saucepan, combine chocolate, cherry brandy or kirsch, butter and corn syrup. Add 2 tablespoons sugar if using cherry brandy, 3 tablespoons sugar if using kirsch. Melt over very low heat, then scrape into a bowl and allow to cool a little.
• Separate eggs, and whisk whites until soft peaks form. Beat yolks into cooled chocolate mixture, then gently mix in a dollop of egg whites to lighten mixture. Carefully fold remaining whites into chocolate mixture, taking care to keep mousse airy.
• Spoon mousse into two wine glasses. Cover with plastic wrap, and refrigerate for at least 2 hours and up to 6 hours before serving.

Steps:

• Make sour cherry jam:
• In a small saucepan stir together the cherry jam, balsamic vinegar, and calvados. Simmer over low heat until the liquid reduces and thickens, about 10 minutes. Remove from heat and let stand until cooled completely.
• Make shortbread base:
• Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide shortbread base off bottom), then lock on side of pan and line bottom with a round of parchment paper.
• Pulse hazelnuts with sugar in a food processor until nuts are finely chopped. Add flour, butter, cocoa, and salt and pulse just until a dough forms.
• Press dough evenly onto bottom of springform pan with your fingers. Prick all over with a fork, then bake until just dry to the touch, about 18 to 20 minutes. Transfer base in pan to a rack to cool completely, about 30 minutes. Remove side of pan and carefully slide out parchment from under shortbread, then reattach side of pan around shortbread base.
• Make mousse while shortbread cools:
• Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes. Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes. Whisk in chocolate hazelnut spread until combined and remove from heat.
• Whisk together mascarpone and chocolate hazelnut mixture in a large bowl. Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to high and beat until cream just holds soft peaks. Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined.
• Use a spoon or rubber spatula to spread the jam mixture evenly on top of shortbread, then spoon the mousse layer on top of the jam, gently smoothing top. Chill, covered, at least 3 hours.
• Make ganache and glaze cake:
• Bring cream to a simmer in a small heavy saucepan and remove from heat. Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth. Transfer ganache to a small bowl and cool, stirring occasionally, until slightly thickened but still pourable, about 20 minutes.
• Run a warm thin knife around inside of springform pan, then remove side. Slide cake off bottom of pan and transfer to a serving plate. Pour ganache onto top of cake and spread, allowing excess ganache to drip down sides.

Steps:

• In a large bowl, combine gelatin powder and cherries; fold in the whipped topping.

Steps:

• Preheat oven to 375°. In a large bowl, beat butter and sugar until blended. Gradually beat in cherry juice and vanilla. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture. Stir in coconut, cherries and chocolate chips., Shape dough into 48 balls (about 1-1/4 in.); place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle. Bake 9-11 minutes or until set and bottoms are lightly browned. Remove from pans to wire racks to cool completely., Fill each cookie with 3/4 teaspoon frosting. Top with cherries. In a microwave, melt chocolate chips and shortening; stir until smooth. Spoon over cherries. Let stand until set.