Bon Appetit Desserts (104 page)

Either bittersweet or semisweet chocolate will give great results, but using bittersweet provides a more intense chocolate flavor. If fresh cherries are unavailable, frozen pitted sweet dark cherries are a fine substitute.
4 servings

8 ounces Bing cherries, stemmed, pitted

⅓ cup black cherry preserves or other cherry preserves

⅓ cup ruby Port or cherry juice

4 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

1¼ cups chilled heavy whipping cream, divided

⅛ teaspoon (generous) ground cinnamon

CHERRIES
: Combine cherries, cherry preserves, and Port in heavy small saucepan. Bring to boil over high heat, stirring to blend. Reduce heat to medium and cook until juices thicken to syrup consistency, stirring frequently, about 10 minutes. Remove from heat. Transfer mixture to small bowl and chill until cold, about 3 hours.

DO AHEAD
:
Can be made 1 day ahead. Cover and keep chilled.

MOUSSE
: Place chocolate in large bowl. Combine ¼ cup cream and cinnamon in small saucepan and bring to boil. Pour hot cream over chocolate; whisk until melted and smooth. Using electric mixer, beat remaining 1 cup cream in medium bowl until peaks form. Fold ¼ of whipped cream into lukewarm chocolate mixture. Fold remaining whipped cream into chocolate mixture in 3 additions. Divide mousse among 4 glasses or goblets. Chill until set, about 4 hours.

DO AHEAD
:
Can be made 1 day ahead. Cover; keep chilled.

Spoon cherries with syrup atop mousse and serve.

Spiced Coffee Mousse

Here’s a creamy mousse spiked with rum and flavored with espresso, cloves, and nutmeg. Because this recipe uses gelatin, it’s not a strictly traditional French mousse; it’s similar to a rich Bavarian cream.
6 servings

¼ cup water

2 tablespoons instant espresso powder or instant coffee powder

¼ teaspoon ground cloves

⅛ teaspoon ground nutmeg

1 teaspoon unflavored gelatin

6 large egg yolks

½ cup sugar

¼ cup dark rum

1 cup chilled heavy whipping cream

Lightly sweetened whipped cream

Cinnamon sticks

Mix ¼ cup water, espresso powder, cloves, and nutmeg in small cup until espresso powder dissolves. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes.

Whisk egg yolks, sugar, and rum in large metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture thickens and thermometer inserted into center registers 160°F, about 10 minutes. Remove bowl from over water. Immediately add gelatin mixture to hot yolk mixture and stir until gelatin dissolves. Using electric mixer, beat yolk mixture until cool, about 5 minutes.

Using electric mixer fitted with clean dry beaters, beat heavy cream in medium bowl until peaks form. Gently fold cream into yolk mixture in 3 additions. Spoon mousse into six 6-ounce coffee mugs or small wineglasses. Chill until mousse is set, at least 4 hours.

DO AHEAD
:
Can be made 1 day ahead. Cover and keep refrigerated.

Spoon sweetened whipped cream atop mousse. Garnish with cinnamon sticks.

Whiskey-Kissed White Chocolate Mousse with Strawberries and Lemon Shortbread Squares

The strawberries get tossed with a bit of Irish whiskey for a flavorful punch. This is the perfect dessert to serve on St. Patricks Day.
6 servings

10 ounces high-quality white chocolate (such as Lindt or Perugina), chopped

1 cup chilled heavy whipping cream, divided

2 tablespoons Irish whiskey

3 large egg whites, room temperature

Pinch of salt

1 1-pound container strawberries, hulled, sliced

2 tablespoons Irish whiskey

1½ tablespoons (packed) golden brown sugar

½ teaspoon finely grated lemon peel

6 Lemon Shortbread Squares (see recipe)

MOUSSE
: Stir chocolate and ½ cup cream in heavy small saucepan over medium-low heat just until chocolate melts and mixture is smooth. Transfer to large bowl and stir in whiskey. Cool until chocolate mixture is almost room temperature but not set.

Using electric mixer, beat egg whites and salt in medium bowl until stiff but not dry. Fold whites into chocolate mixture. Beat remaining ½ cup cream in same bowl (no need to wash bowl or beaters) until soft peaks form. Fold whipped cream into mousse. Divide mousse among 6 glass bowls (about ⅔ cup each). Chill until set, about 2 hours.

DO AHEAD
:
Can be made 1 day ahead. Cover and keep refrigerated.

STRAWBERRIES
: Toss strawberries, whiskey, sugar, and lemon peel in medium bowl to blend. Let stand 10 minutes.

Spoon strawberries and accumulated juices over mousse and serve with Lemon Shortbread Squares.

Lemon Shortbread Squares

These delicious shortbread cookies, enhanced with both lemon peel and lemon juice, are rich but fresh tasting.
Makes 9

Nonstick vegetable oil spray

½ cup sugar

2 teaspoons finely grated lemon peel

¾ cup (1½ sticks) unsalted butter, room temperature

1 tablespoon fresh lemon juice

2 tablespoons cornstarch

½ teaspoon salt

1½ cups unbleached all purpose flour

Position rack in center of oven and preheat to 300°F. Spray 8×8×2-inch metal baking pan with nonstick spray.

Using fingertips, rub sugar and lemon peel together in large bowl to release essential oils in peel. Add butter. Using electric mixer, beat until mixture is light and fluffy. Beat in lemon juice, then cornstarch and salt. Add flour and beat just until blended. Using fingers, press dough firmly and evenly over bottom of prepared pan. Pierce dough all over with fork.

Bake shortbread until cooked through and just golden brown, about 50 minutes. Cool in pan on rack 10 minutes. Using tip of sharp knife, cut warm shortbread into 9 squares. Run knife around edge of pan to loosen shortbread. Using small offset spatula, carefully transfer shortbread squares to rack and cool completely.

DO AHEAD
:
Can be made 3 days ahead. Store airtight at room temperature.

Lemon Mousse with Fresh Berries

This mousse is a combination of delicious tart lemon curd and luscious whipped cream. It’s spooned over fresh summer berries and topped with even more whipped cream.
8 servings

1 cup plus 1 tablespoon sugar

¾ cup fresh lemon juice

6 large egg yolks

2 large eggs

1½ tablespoons finely grated lemon peel

1 12-ounce container strawberries, hulled, halved (or quartered if large), plus 8 whole strawberries for garnish

1 6-ounce container blueberries

1 6-ounce container raspberries

1 6-ounce container blackberries

2 cups chilled heavy whipping cream, divided

Fresh mint sprigs

Combine 1 cup sugar, lemon juice, egg yolks, eggs, and lemon peel in large metal bowl. Set bowl over saucepan of simmering water. Whisk until curd thickens and thermometer inserted into center registers 160°F, 4 to 5 minutes. Chill curd until cool, whisking occasionally.

Toss halved strawberries, blueberries, raspberries, blackberries, and remaining 1 tablespoon sugar in another large bowl to blend. Let stand 10 minutes.

Using electric mixer, beat 1½ cups cream in medium bowl until medium-firm peaks form. Fold ⅓ of whipped cream into lemon curd to lighten, then fold in remaining whipped cream in 2 additions.

Divide berry mixture among 8 dessert bowls or large wineglasses. Spoon lemon mousse over berries.

DO AHEAD
:
Can be made 1 day ahead. Cover and refrigerate.

Using electric mixer, beat remaining ½ cup cream in medium bowl until stiff peaks form. Spoon whipped cream atop desserts or transfer whipped cream to pastry bag fitted with large star tip and pipe decoratively atop desserts. Garnish with whole strawberries and mint sprigs.

Chilled Lemon Mousse with Caramel Sauce