I invented this recipe for my New Year's party this year. I wanted to make a raspberry fool but the only fruit I had around was a cherry sauce. So, I decided to go for the classic combination of cherries and chocolate in layers of brandied cherry sauce, and chocolate whipped cream. It was a hit. - fiveandspice —fiveandspice
Test Kitchen Notes
I made this for a family party and it was a great hit, loved by all! I made the cherry and chocolate mixtures the night before and then left assembly for the morning, which worked well as they need to cool completely. The chocolate whipped cream was new to me – it made the whipped cream into a sort of rich wonderful mousse that paired perfectly with the sweet boozy cherries. Next time I may pull back a bit on the sugar and brandy in the cherries (my cherries were already very sweet) and I might add a bit more cornstarch to thicken it … other than that it was delicious. And it was also GONE by the end of the party. - aargersi —The Editors
heavy whipping cream
dark chocolate, chopped into small chunks
fresh cherries, cleaned, pitted, and chopped
cornstarch, dissolved in a couple of tsp. of water
chocolate shavings, for garnish (optional)
In This Recipe
In a small pot, combine cherries, 3/4 cup sugar, and brandy. Bring to a boil, then reduce to a simmer and cook for about 5 minutes.
Stir in the cornstarch. Allow to cook for a couple minutes more until it begins to thicken. Then, remove sauce from heat and allow to cool completely.
Add about 3/4 cup cream in a saucepan over medium-high heat. Bring just to a simmer – there will be vigorous bubbles all around the edge, but not quite in the middle – then take off the heat immediately.
Pour the chocolate into the hot cream and allow to stand for a couple of minutes. Use a whisk and slowly start to stir in the middle of the mixture with small circular motions Continue stirring in small circles as the chocolate begins to mix into the cream in dark streaks. Slowly begin to stir in larger motions and stir until the mixture is a uniform brown color. Allow the chocolate and cream mixture to cool to about room temperature – it will thicken some in the process.
In the meantime, chill the rest of the cream. When everything is cool, add the chilled cream to a bowl with the sugar and vanilla and beat with an electric mixer until soft peaks begin to form. Then, scrape in the chocolate cream and continue to beat until the all of the cream is light chocolate colored and forms stiff peaks. Chill.
To assemble the fools, layer cherry sauce and chocolate whipped cream in alternating layers in glass dessert bowls or parfait glasses (you can also make one large fool in a glass bowl), ending with whipped cream on the top. Allow to chill until ready to serve. Garnish each serving with chocolate shavings, or a cherry, or both!
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.