Chocolate Mousse With Berries
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Mousse: Melt chocolate in medium bowl over hot water set over low
heat. Stir until smooth. Remove from water. Whisk egg yolks with 4
Tbsp. sugar and water in a small bowl. Set bowl in a pan of simmering
water. Heat, whisking constantly, until mixture reaches 160
degrees. Remove from heat and immediately whip with mixer until cool.
Add chocolate all at once. Stir until smooth. Add Kirsh. Whip cream
with remaining 1 Tbsp. sugar until stiff. Fold into chocolate
mixture. Pour mousse in lightly oiled 5-cup ring mold. Smooth top.
Cover; freeze at least 6 hours until set. to unmold mousse, rinse
metal spatula with very hot water, dry quickly and run spatula around
rings outer edge and center. Dip mold into tepid water to come
halfway up its side for 5 seconds. Set platter on top of mold.
Quickly invert mold and platter. Shake gently downward. Carefuly lift
up mold. Smooth top of mousse with spatula. Freeze 5 minutes.
Garnish: Reserve 8 whole berries. Quarter remaining berries
lengthwise; mix with kirsh and 1 Tbsp. Sugar. Spoon into center of
mousse. Whip cream with 1 Tbsp. sugar; spoon around dessert. Garnish
with whole berries.
Servings: 8
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