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1
Melt the chocolate over a double boiler.
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2
While chocolate is melting, separate the eggs.
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3
Beat the yolks, using a whisk in a medium bowl, with 2 tablespoons of the sugar and the vanilla until they become light yellow and creamy.
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4
Temper the yolks with a few tablespoons of melted chocolate before adding the rest of the chocolate, stirring until well combined.
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5
Set aside.
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6
Beat the whites in a medium bowl with remaining tablespoon of sugar until stiff peaks form.
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7
Set aside.
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8
In a large, cold bowl, add the cream and beat until stiff peaks form.
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9
Gently fold both the egg whites and cream into the chocolate-egg mixture.
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10
Spoon the mousse into individual serving bowls or 1 large bowl.
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11
Cover and refrigerate overnight.
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12
Cherries:
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13
Combine the wine, sugar and lemon zest in a large saucepan.
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14
Bring to a boil over medium heat and add the cherries.
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15
Reduce the heat to medium-low and simmer until slightly reduced, about 10 minutes.
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16
Set aside and let cool.
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17
Whipped Cream:
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18
In a small bowl add the cream, sugar and vanilla.
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19
Whip until the cream forms soft peaks or to desired consistency.
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20
To serve, top the mousse with cherries and whipped cream.
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21
*RAW EGG WARNING
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22
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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23
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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24
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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25
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
