Gluten-Free Mousse Semisweet 62% Truffles Trifles Mousses

Molly Adams' Boozy Black Forest Mousse

Prep Time: 15 minutes, plus 4 hours chill time

Cook Time: 10 minutes

Yield: 6 (4 ounce) portions of mousse

Ingredients

6 oz

4

eggs, at room temperature, whites and yolks separated

3 tablespoons

granulated sugar, divided

1 tablespoon

cherry liqueur

Pinch

salt

1/2 cup

heavy cream

garnish

Maraschino cherries

Set up a double boiler by placing a small pan of water on the stove. Bring it to a simmer over medium-low heat, then place a large heatsafe metal bowl on top, making sure the water does not come in contact with the bottom of the bowl. Add chocolate to the metal bowl, and cook over indirect heat until the chocolate is completely melted and smooth. Remove from heat.
In a separate small heatsafe metal bowl, combine egg yolks and 1 tablespoon sugar. Set on top of the simmering water and cook, whisking constantly, until the mixture becomes bright yellow and starts to thicken, about 4 minutes. Remove from heat, then scrape into the bowl of melted chocolate. Add cherry liqueur and whisk until well combined.
Add egg whites and a pinch of salt to the bowl of a stand mixer fitted with the whisk attachment. Whip until the egg whites reach soft peaks, then add 1 tablespoon sugar and whip until shiny stiff peaks form.
Add about ⅓ of the whipped egg whites to the chocolate mixture, folding gently to combine and lighten the chocolate mixture.
Add the remaining egg whites to the chocolate mixture and fold gently until no streaks of egg white remain. Divide the mousse among 6 (4-ounce) ramekins and chill for at least 4 hours, or up to overnight.
When ready to serve, add heavy cream and remaining 1 tablespoon sugar to the bowl of a stand mixer fitted with the whisk attachment. Whip until soft peaks form.
Top chilled mousse with whipped cream, a cherry and chocolate shavings and serve.