Drink.  Learn.  Laugh.  Repeat.

Welcome Back!Sign in here:

Not Registered?Become one of our thirsty clan 284,629 strong:

Register Today!

White Chocolate Mousse With Cherry Sauce And Dark Chocolate Hearts

Serves: 6
Level of Difficulty: Medium

This dessert was served at the annual Amber House Sweetheart Gourmet Weekend in 2007. You can use purchased heart shaped chocolates for garnish or skip the chocolate hearts altogether to simplify preparation.

Mousse Ingredients:
4 egg yolks, beaten
1 cup milk
2 t. cornstarch
6 T. sugar
6 ounces white chocolate baking bar, grated
1 t. vanilla
3 cups whipping cream

To Prepare the White Chocolate Mousse:
Chill a mixing bowl. Combine egg yolks, milk, 2 t. cornstarch and 6 T. sugar in heavy saucepan. Cook stirring over medium heat until slightly thickened and bubbly. Continue to cook stirring about 2 more minutes. Remove from heat. Stir in the grated chocolate and vanilla until chocolate is melted. Set aside to cool to room temperature.

Beat whipping cream on low speed in the chilled bowl until soft peaks form. Gently fold the cool vanilla baking bar mixture into the whipped cream. Spoon the mixture into a 4 quart (or two 2 quart) Pyrex dishes. Chill at least 4 hours and up to 24 hours until set.

Cherry Sauce Ingredients:
1 cup sugar
4 T. cornstarch
1 cup water
4 cups frozen, pitted tart red cherries
2 T. orange liqueur

To Prepare the Cherry Sauce:
Combine 1 cup sugar and 4 T. cornstarch in saucepan. Whisk in water. Add cherries and cook, stirring over medium heat until thickened and bubbly. Continue to cook, stirring about 2 more minutes. Remove from heat and stir in orange liqueur. Cool slightly. (You will have leftover sauce – it’s great on pancakes or spooned over pound cake.)

To serve spoon mousse onto dessert plates or stemmed glasses. Drizzle with warm cherry sauce. Garnish with chocolate hearts if using and serve.

Dark Chocolate Hearts:

Coarsely chop about 4 ounces of good-quality semi-sweet chocolate. Put the chocolate on top of prepared double boiler (be sure water in bottom pan does not touch). Place pan over low heat. Temper chocolate by stirring constantly with a rubber spatula until completely smooth – this takes 15 minutes or so. Be sure the water does not boil while you are doing this.

Pour the melted chocolate onto a shallow baking sheet lined with parchment and spread evenly to 1/8 – 1/16” thickness. Allow the chocolate to stand until it is almost dry – but not hardened.

Firmly press small heart shaped cookie cutter into the chocolate. Allow the chocolate to harden completely. Carefully slide the hearts off the paper using a small flat spatula or knife.

Mary Schlueter is the chef/innkeeper of Amber House Bed & Breakfast. Amber House is located in the village of Rocheport, Missouri, recently name one of the "Ten Coolest Small Towns in America" by Frommer's Budget Travel Magazine.

If you'd like more delicious recipes and wine pairings, join my website.

Visit 's wine and food blog Amber House Bed & Breakfast.

If you liked this recipe, you may also like these desserts and wine recipe pairings:

Return to Recipes




Join me in a free online video class to learn the secrets to perfect pairings.

Wine of the Week

As featured on  

CTV Wine of the Week!

Waterkloof White Wine
Stellenbosch W.O. ...

Natalie MacLean

Canada's Most Quoted Wine Writer

Natalie MacLean is editor of Canada's largest wine review web site, publishing hundreds of wine reviews every week for more than 284,629 members.

She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

Natalie has published two books with Random House, the second was named one of Amazon's Best Books of the Year. Get access to all of her reviews today by becoming a member of her site.



Know the wines you want before you even get to the store with my wine reviews. Join now. It's free.

Red, White & Drunk All Over

  Best Books of the Year

Red, White & Drunk all over by Natalie MacLean

Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

Rex Pickett, Sideways

Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula.

Eric Asimov, The New York Times


Access my reviews on mobile with the bar code scanner.


Unquenchable: A Tipsy Search

  Best Books of the Year

Unquenchable by Natalie MacLean

Natalie MacLean is a new force in the wine writing world ‐ a fiesty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

The Financial Times of London

There are very few people in the wine world who "get it" and Natalie is one of those who brings more fun to a buttoned-up and stodgy game.

Gary Vaynerchuck, Wine Library TV

Starting a Wine Cellar?

Expert advice for all budgets

Insider tips on starting a wine cellar
From wine racks to underground caves, insider tips on size and space, number of bottles, ideal conditions and reputable resources.   learn more  
Winner World's Best Drink Writer
WFour-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award