The Cherry Best Mousse

The recipe for The Cherry Best Mousse was featured in July 2018 at OneFlavorFiveWays.com.

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INGREDIENTS

6 oz. dark chocolate, coarsely chopped, plus more for serving
4 Tbsp unsalted butter, room temperature
Pinch of salt
¼ tsp LorAnn Oils Super-Strength Washington Cherry Flavor
1 tsp LorAnn Oils Vanilla Extract
4 large eggs, separated
2 Tbsp sugar
½ cup chilled heavy cream, plus more for serving
Fresh cherries for garnish, optional

INSTRUCTIONS

1. In a microwave-safe bowl, melt the chocolate in the microwave at 50% power for 30-second intervals, stirring after each. Use a spatula to transfer the chocolate to a medium bowl.
2. Whisk in the butter, 1 Tbsp at a time. Stir in the salt, LorAnn Oils Washington Cherry Flavor, and LorAnn Oils Vanilla Extract. Whisk in the egg yolks, one at a time, making sure that each is completely incorporated before adding the next. Set aside.
3. In a medium bowl, or bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until soft peaks form. Turn mixer to high speed and gradually add in the sugar. Beat to soft peaks.
4. Whisk ¼ of the beaten egg whites into the chocolate mixture to lighten, then gently fold in the remaining egg whites.
5. Whip the chilled heavy cream to soft peaks. Gently fold the whipped cream into the mousse. Cover and refrigerate for at least 3 hours, or up to 24 hours. To serve, spoon mousse into individual serving dishes and top each with a dollop of whipped cream, a sprinkling of chopped chocolate, and a fresh cherry, if desired.

Serving Size: Serves about 6 to 8