Frozen Chocolate Mousse with Cherry Sauce

Ingredients

SERVINGS: 8

Mousse

• ½ teaspoon unflavored gelatin
• 5 large egg yolks
• ¼ teaspoon kosher salt
• ¼ cup light corn syrup
• 3 tablespoons sugar
• 6 ounces bittersweet or semisweet chocolate, melted, slightly cooled
• 1¼ cups heavy cream
• ⅓ cup coarsely chopped unsalted, roasted pistachios

Sour Cherry Sauce

• 1 cup dried tart cherries
• 1 cup pure cherry juice
• ½ cup sugar

Topping And Assembly

• ¾ cup chilled heavy cream
• ½ cup crème fraîche
• 2 tablespoons sugar
• Pinch of kosher salt
• ½ vanilla bean, split lengthwise

Preparation

Mousse

• Line an 8½x4½” loaf pan with plastic wrap, leaving a generous overhang on all sides; smooth plastic to avoid lines in finished mousse. Place 1 Tbsp. water in a small bowl. Sprinkle gelatin over and let sit 5 minutes.
• Using an electric mixer on high speed, beat egg yolks and salt in a large bowl until pale yellow and frothy, about 4 minutes.
• Fit a small saucepan with thermometer and bring corn syrup, sugar, and ¼ cup water to a boil. Cook until thermometer registers 238°. Remove from heat and add gelatin, stirring to dissolve. With mixer on medium-low, drizzle syrup into egg mixture. Mix in chocolate.
• Using electric mixer with clean beaters, beat cream in a medium bowl to soft peaks. Mix one-third whipped cream into egg mixture. Fold in pistachios, then remaining whipped cream. Scrape mousse into prepared pan; cover tightly with plastic wrap. Freeze until solid, at least 5 hours.
• Do Ahead: Mousse can be frozen 4 days ahead. Keep frozen.

Sour Cherry Sauce

• Combine cherries and 2 cups very hot water in a small bowl; let sit 10 minutes to soften.
• Meanwhile, bring cherry juice, sugar, and ½ cup water to a boil in a small saucepan over medium-high heat. Reduce heat. Drain cherries and add to saucepan; simmer until sugar is dissolved and mixture is slightly thickened, 8–12 minutes. Let cool.
• Do Ahead: Cherry sauce can be made 3 days ahead. Cover and chill. Bring to room temperature before using.

Topping And Assembly

• Combine cream, crème fraîche, sugar, and salt in a medium bowl. Scrape in seeds from vanilla bean; discard pod. Beat to soft peaks.
• Let mousse thaw 5–10 minutes, then unmold, unwrap, and slice with a hot knife. Serve with cherry sauce and topping.
• Do Ahead: Topping can be made 30 minutes ahead. Cover and chill.

Article source:http://schonfood.com/frozen-chocolate-mousse-with-cherry-sauce/