Cherry Mousse Recipes

CHERRY MOUSSE

Steps:

• In a large bowl, combine gelatin powder and cherries; fold in the whipped topping.

CHERRY MOUSSE

Steps:

• Set aside 6 whole cherries, with stems if still attached.
• Pit the remaining cherries.
• Combine the pitted cherries and one tablespoon of the confectioner's sugar in a food processor.
• Puree until coarsely chopped.
• Whip the cream with the remaining confectioner's sugar until medium peaks form.
• Fold in the cherry puree and distribute the mouse among champagne flutes or small parfait glasses.
• Top with reserved cherries and serve immediately.
• The longer the mousse sits the darker the color.

CHERRY MOUSSE

Steps:

• Add Jello into a small bowl and pour in boiling water. Stir until completely dissolved.
• Add cherries, cream cheese, cold water and vanilla extract in a blender. Pour in Jello mixture. Blend for 1 minute or until smooth.
• Pour mixture into a large bowl and whisk in Cool Whip until completely blended.
• Spoon mixture into dessert dishes and place in the fridge for 2 hours to set.
• To serve, top with Cool Whip and maraschino cherries, if desired.

CHOCOLATE CHERRY MOUSSE

Steps:

• In a heavy-based saucepan, combine chocolate, cherry brandy or kirsch, butter and corn syrup. Add 2 tablespoons sugar if using cherry brandy, 3 tablespoons sugar if using kirsch. Melt over very low heat, then scrape into a bowl and allow to cool a little.
• Separate eggs, and whisk whites until soft peaks form. Beat yolks into cooled chocolate mixture, then gently mix in a dollop of egg whites to lighten mixture. Carefully fold remaining whites into chocolate mixture, taking care to keep mousse airy.
• Spoon mousse into two wine glasses. Cover with plastic wrap, and refrigerate for at least 2 hours and up to 6 hours before serving.