Ethereal Chocolate Mousse Parfaits with Amaretto-Infused Cherries

Allergens

Eggs, Dairy

Ingredients

• 1 cup heavy cream
• 8 oz dark chocolate (60% cocoa), finely chopped
• 1/2 cup unsalted butter
• 4 large eggs, separated
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 16 oz fresh cherries, pitted and halved
• 2 tablespoons Amaretto liqueur
• 1/4 cup powdered sugar

Instructions

1. In a medium saucepan, heat the heavy cream over low heat until it is just warm to the touch. Do not let it boil. Set aside.
2. In a double boiler, melt the dark chocolate and butter together, stirring occasionally until smooth. Remove from heat and set aside.
3. In a large bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and a pinch of salt until pale and creamy.
4. Temper the warm heavy cream into the egg mixture by slowly adding the cream to the eggs while continuously stirring. Once all the cream has been added, return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (around 170°F / 76°C).
5. Remove the custard from heat and pour it over the melted chocolate mixture. Stir until fully combined and smooth. Allow to cool slightly.
6. In a separate bowl, whisk the egg whites until they form stiff peaks. Fold them into the chocolate mixture gently, being careful not to deflate the egg whites.
7. In a small bowl, toss the cherries with Amaretto liqueur and powdered sugar.
8. To assemble the parfaits, spoon alternating layers of chocolate mousse and Amaretto infused cherries into 6 individual glasses or parfait dishes, ending with a layer of mousse. Refrigerate for at least 2 hours to set.
9. Serve chilled, garnished with a few additional cherries if desired.

Chef’s Insight

To achieve a perfectly smooth chocolate mousse, ensure that the chocolate and butter are fully melted before adding them to the egg mixture.

Notes

For a touch of elegance, serve these parfaits on a cake stand or pedestal.