Ingredients Jump to Instructions ↓

  1. 1 cup (1/2 pint) heavy cream

  2. 1 teaspoon vanilla extract

  3. 3/4 cup milk

  4. 1 envelope unflavored gelatin

  5. 1 cup semisweet chocolate pieces

  6. 1/4 cup sugar

  7. 1/2 cup dried sour cherries

  8. 12 large phyllo pastry shells

  9. 12 fresh cherries with stems, optional

Instructions Jump to Ingredients ↑

  1. Combine cream and vanilla in medium bowl and refrigerate along with beaters for an electric mixer.

  2. In top of double boiler, combine milk and gelatin. Set aside to soften 5 minutes. Place over simmering water and heat, stirring constantly, until gelatin dissolves, about 2 minutes.

  3. Remove dissolved gelatin from simmering water and stir in chocolate pieces and sugar. Set aside, stirring occasionally, until cooled to room temperature.

  4. With an electric mixer, beat chilled cream and vanilla until stiff peaks form. Set aside 1/2 cup for garnish. Fold cooled chocolate mixture and cherries into remaining whipped cream.

  5. Divide mousse among the phyllo shells and top each with some of reserved 1/2 cup whipped cream. Chill until ready to serve, at least 20 minutes. Garnish each with a fresh cherry before serving, if desired.


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