Cherry Cheesecake Mousse
PREP: 20 min. + chilling
Yield: 10 servings.
- 1 pound fresh or frozen pitted sweet cherries
- 1-1/2 teaspoons unflavored gelatin
- 1 package (8 ounces) cream cheese,softened
- 1/2 cup confectioners' sugar
- 4 squares (1 ounce each) while baking chocolate, melted
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream
- Place the cherries in a food processor or blender; cover and process until chopped. Transfer to a saucepan; stir in the gelatin. Let stand for 1 minute.
- Bring to a boil; reduce heat. Cook and stir for 1 minute or until the gelatin is dissolved. Transfer to a bowl. Refrigerate lor 45 minutes or until the mixture begins to thicken.
- In a small mixing bowl, beat cream cheese until smooth. Beat in the confectioners' sugar, chocolate and vanilla until combined. Foid in cherry mixture. in another mixing bowl, beat whipping cream until soft peaks form. Fold into the cherry cream mixture. Pour into dessert dishes. Cover and refrigerate for 3 hours or until set.