Nigellas Chocolate Cherry Mousse For Two Recipes

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. YIELD 2 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:

• Beat chocolate pudding and milk until thick; allow to stand til almost firm.
• Stir in cherry pie filling.
• Fold in Cool Whip; refrigerate until ready to serve.
• Serve with extra Cool Whip, shaved chocolate, and maybe a cherry!

Steps:

• Set aside 6 whole cherries, with stems if still attached.
• Pit the remaining cherries.
• Combine the pitted cherries and one tablespoon of the confectioner's sugar in a food processor.
• Puree until coarsely chopped.
• Whip the cream with the remaining confectioner's sugar until medium peaks form.
• Fold in the cherry puree and distribute the mouse among champagne flutes or small parfait glasses.
• Top with reserved cherries and serve immediately.
• The longer the mousse sits the darker the color.