Manhattan Mousse

• 1 cup dried cherries
• 1 cup sweet vermouth
• 1 (12-ounce) bag semisweet chocolate chips
• 1/4 cup whiskey
• 2 tablespoons butter
• 3 eggs, separated

1. In a small bowl, pour vermouth over dried cherries to rehydrate.
2. Macerate for 30 minutes or until cherries are plump.
3. Meanwhile, using a double boiler, melt chocolate and butter together.
4. Remove melted chocolate from heat and stir in whiskey.
5. In a separate bowl whisk egg yolks, then slowly add in thirds to the melted chocolate.
6. In a large bowl whip egg whites to stiff peaks.
7. Whisk 1/3 of the whites into the chocolate then gently fold in the remainder.
8. Pour into 4 individual serving dishes and refrigerate for at least 2 hours.
9. Remove dishes from the refrigerator, top with macerated cherries and serve.

cherries, sweet vermouth, chocolate chips, whiskey, butter, eggs

Taken from www.foodnetwork.com/recipes/sunny-anderson/manhattan-mousse-recipe.html (may not work)