Happy Endings

A rich, creamy chocolate mousse is hard to beat. Unless that "mousse" is super easy to make and paired with a decadent port cherry sauce that also comes together in minutes. This simple, yet incredibly elegant dessert takes longer to assemble than to create. And even then ... you are likely to have it ready to serve or set aside in the refrigerator for a little while in about 10 minutes. How many company-ready desserts can boast that kind of time frame?

In this version, I call for white chocolate instant pudding. However, you could use any kind of chocolate or fudge pudding and call this a black forest dessert. I opted for white chocolate because I thought the deep red of the sauce played very well against a white mousse and showed off a bright bing cherry on top beautifully. Such an impressive dessert for you and your guests with only a few minutes of time required. It truly is a wonderful way to bid farewell to summer.

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!

Faux White Chocolate Mousse with Port Cherry Sauce

For the Mousse:
  • 8 oz. frozen whipped topping, thawed
  • 1 pkg. white chocolate flavored instant pudding
  • 1 3/4 c. skim milk
For the Sauce:
  • 2 c. quartered bing cherries, pitted
  • 8 oz. cherry preserves
  • 1/3 c. ruby port

    In a large bowl, combine all of the ingredients for the mousse and mix on the medium speed of a mixer for 2 minutes or until the mixture is smooth.

    In another bowl, combine all of the ingredients for the sauce. Stir until well-combined.

    In large beverage glasses or parfait glasses, layer the ingredients, beginning and ending with the mousse. If desired, top each with an unpitted bing cherry. Chill until ready to serve. Do not assemble more than one hour before serving. The mousse and sauce can be made separately and refrigerated for up to three days before assembling.

    • Yields: 4 servings
    • Preparation Time: 10 minutes