Manhattan Mousse
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
53
Spice
43
Sweetness
59
Sourness
32
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
In a small bowl, pour vermouth over dried cherries to rehydrate
2
Macerate for 30 minutes or until cherries are plump
3
Meanwhile, using a double boiler, melt chocolate and butter together
4
Remove melted chocolate from heat and stir in whiskey
5
In a separate bowl whisk egg yolks, then slowly add in thirds to the melted chocolate
6
In a large bowl whip egg whites to stiff peaks
7
Whisk 1/3 of the whites into the chocolate then gently fold in the remainder
8
Pour into 4 individual serving dishes and refrigerate for at least 2 hours
9
Remove dishes from the refrigerator, top with macerated cherries and serve