Manhattan Mousse

1. 1

   In a small bowl, pour vermouth over dried cherries to rehydrate.

2. 2

   Macerate for 30 minutes or until cherries are plump.

3. 3

   Meanwhile, using a double boiler, melt chocolate and butter together.

4. 4

   Remove melted chocolate from heat and stir in whiskey.

5. 5

   In a separate bowl whisk egg yolks, then slowly add in thirds to the melted chocolate.

6. 6

   In a large bowl whip egg whites to stiff peaks.

7. 7

   Whisk 1/3 of the whites into the chocolate then gently fold in the remainder.

8. 8

   Pour into 4 individual serving dishes and refrigerate for at least 2 hours.

9. 9

   Remove dishes from the refrigerator, top with macerated cherries and serve.

No additional tips available.