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Black Forest Chocolate Mousse

1 1/4 cups whipping cream, divided
1 can (16 1/2 ounces) pitted Bing cherries, in heavy syrup
1 1/2 tablespoons kirsch (cherry brandy)(See note below)
1/2 cup (3 ounces) semisweet chocolate chips
Grated semisweet chocolate, for garnish (optional)
Mint sprigs, for garnish (optional)

In deep, 2-quart bowl, whip cream to form firm peaks. Reserve 1/2
cup in small bowl; cover and refrigerate. Set aside larger amount
of cream. Thoroughly drain cherries in strainer, reserving 1/4
cup of syrup in small saucepan; add kirsch. Place chocolate chips
in container of blender. Bring syrup mixture to boil; reduce slightly
to about 1/4 cup. Immediately pour over chocolate chips, and blend
until completely smooth, scraping sides of container as needed.
With rubber spatula, scrape chocolate mixture into larger portion
of reserved whipped cream and fold in until streaks disappear. Fold
in cherries, reserving 4 cherries for garnish. Cover and refrigerate
2 to 6 hours. Spoon into 4 stemmed dessert glasses. Dollop with
smaller portion of whipped cream, and garnish with remaining
cherries, grated chocolate and mint sprigs.

Makes 4 Servings.

NOTE: You can eliminate kirsch and use a total of 1/3 cup syrup
from cherries, bring to a boil and reduce to 1/4 cup.

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