Title: Chocolate Mousse with Berries
Categories: Dessert
Yield: 8 Servings
| MOUSSE |
| 8 | oz | Bittersweet Chocolate, |
| | | Chopped |
| 4 | lg | Egg Yolks |
| 5 | tb | Sugar |
| 2 | tb | Kirsh |
| 1 2/3 | c | Whipping Cream, well chilled |
| GARNISH |
| 2 1/2 | c | Strawberries, rinsed |
| 1 | tb | Kirsh |
| 2 | tb | Sugar |
| 1 | c | Whipping Cream, well chilled |
Mousse: Melt chocolate in medium bowl over hot water set over low heat.
Stir until smooth. Remove from water. Whisk egg yolks with 4 Tbsp. sugar
and water in a small bowl. Set bowl in a pan of simmering water. Heat,
whisking constantly, until mixture reaches 160 degrees. Remove from heat
and immediately whip with mixer until cool. Add chocolate all at once. Stir
until smooth. Add Kirsh. Whip cream with remaining 1 Tbsp. sugar until
stiff. Fold into chocolate mixture. Pour mousse in lightly oiled 5-cup ring
mold. Smooth top. Cover; freeze at least 6 hours until set. to unmold
mousse, rinse metal spatula with very hot water, dry quickly and run
spatula around rings outer edge and center. Dip mold into tepid water to
come halfway up its side for 5 seconds. Set platter on top of mold. Quickly
invert mold and platter. Shake gently downward. Carefuly lift up mold.
Smooth top of mousse with spatula. Freeze 5 minutes. Garnish: Reserve 8
whole berries. Quarter remaining berries lengthwise; mix with kirsh and 1
Tbsp. Sugar. Spoon into center of mousse. Whip cream with 1 Tbsp. sugar;
spoon around dessert. Garnish with whole berries.