I got the idea for this one from a book called Best Recipes from the Back of Boxes, Cans & Jars. The original recipe called for brandy as the alcohol additive, but I beg to differ! After trying some of Bruce Brode’s Milk Chocolate Cherry Stout I decided to follow his lead. The cocoa is added for a more chocolatey flavor to the mousse.

Ingredients
1 cup	Dark Sweet Morello Cherries, pitted, drained & quartered, (reserve the syrup!)
1/3 cup + 1 tbsp	North Coast "Old Rasputin Russian Imperial Stout"
3 oz (by wt)	Hersey's baking chocolate
1/2 cup	Semi-sweet Chocolate Chips
1/3 cup	Reserved Cherry Syrup
1/2 cup	Sugar
3 tbsp	Cocoa Power
1/4 cup	Hershey's Special Dark Chocolate Syrup
3	egg yolks, beaten well
2 cup	Whipping Cream
2 tbsp	Powdered Sugar
Garnish
1 can	Redi-Whip Whipped Cream
1 bar	Valhrona Extra Dark Chocolate 72% cocoa
1 jar	Maraschino Cherries, with stems

Cut pitted cherries into quarters and macerate in stout for 4 hours.

In a double boiler melt baking chocolate, chocolate chips and cherry syrup, stirring constantly over medium low heat.

Add sugar, cocoa & syrup and cook until completely dissolved, stirring constantly. Remove from heat.

Beat the egg yolks in a small metal bowl.

Temper yolks with a little of the melted chocolate and add to chocolate in double boiler, stirring constantly so as not to set the eggs.

Return to heat and bring to a low boil. Remove from heat, stirring constantly until mixture cools.

Drain quartered cherries & add stout to chocolate mixture and stir to combine.

Whip the cream in a mixer with a whisk, adding powdered sugar, until semi-stiff peaks are formed.

Carefully fold cooled chocolate mixture into whipped cream, then fold in quartered cherries.

Pour mixture into an buttered 1 ½ quart Tupperware bowl – cover tightly – and place into freezer overnight, (about 8 hours).

Remove from freezer about 10 minutes before serving, cut into chunks into serving bowls. Squirt a generous portion of canned whipping cream over mousse, placing a cherry on top, and grating the Valhrona chocolate over the top.

ENJOY!