Chocolate Mousse with Macerated Cherries & Salted Whipped Cream
Servings: 4-6
Chocolate Mousse
● 6 oz (170g) bittersweet or semisweet chocolate
● ¾ cup (170g) unsalted butter
● ¼ cup (60g) water
● 1 tbsp espresso powder
● 4 large eggs, separated
● ⅔ cup (130g) + 1 tbsp (15g) granulated sugar
● 1 tbsp (15g) water
● ½ tsp vanilla extract
Macerated Cherries
● 12–15 cherries (125g), pitted and halved
● 2 tbsp (30g) granulated sugar
Whipped Cream
● 1¼ cups (300g) heavy cream
● 2 tbsp (30g) granulated sugar
● 1 tsp vanilla extract
● 2 tsp N/UM Merlot and Hibiscus Salt, ground
Instructions:
Macerated cherries: Combine the cherries and sugar and refrigerate overnight.
Chocolate mousse: In a medium-to-large bowl set over a saucepan of barely simmering water, melt the chocolate, butter, water, and espresso powder, stirring until smooth. Remove from the heat and let cool until tepid.
Fill a large bowl with ice water and set aside.
In another medium bowl set over the simmering water, whisk the egg yolks with ⅔ cup sugar and 1 tablespoon for about 3 minutes, until thick and pale.
Remove from the heat and place the bowl in the ice water. Beat gently until cool and thick. Remove from the ice and fold in the chocolate mixture.
In a separate bowl, beat the egg whites with the salt until frothy. Continue beating until they begin to hold their shape. Add the remaining 1 tablespoon of sugar and continue beating until thick and glossy but not completely stiff. Add the vanilla.
Fold one-third of the beaten egg whites into the chocolate mixture, then gently fold in the remaining whites until just incorporated. Do not overmix.
Transfer the mousse to a serving bowl or divide between 4-6 serving dishes. Refrigerate for at least 4 hours, until firm.
Salted whipped cream: Whip the heavy cream, sugar, vanilla, and N/UM Merlot and Hibiscus Salt until soft peaks form.
Serve the chocolate mousse with the cherries and whipped cream. Finish with N/UM Merlot and Hibiscus Salt flakes.
Get the Merlot & Hibiscus Salt HERE
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