Valentines Day Series: 5.Black Forest Mousse Parfait (Mehezabin and Shraddha)

White chocolate adds a twist to this classic dessert – and who can resist when it's served in individual glasses? 

Ingredients

• 1/2 cup (125 mL) milk
• 1/3 cup (75 mL) cocoa powder
• 2 oz (57 g) bittersweet chocolate, chopped
• 3 tbsp (45 mL) strong coffee or water
• 1/3 cup (75 mL) unsalted butter, softened
• 3/4 cup (175 mL) granulated sugar
• 2 eggs
• 1 tsp (5 mL) vanilla
• 1 cup (250 mL) all-purpose flour
• 1/2 tsp (2 mL) baking soda
• 1/2 tsp (2 mL) baking powder
• 1 pinch salt
• White Chocolate Mousse:
• 4 oz (113 g) good-quality white chocolate, (such as Lindt), chopped
• 2 eggs
• 1/4 cup (60 mL) granulated sugar
• 1-1/4 cups (300 mL) whipping cream
• Syrup:
• 1 jar (19 oz/540 mL) sour red cherries, in syrup
• 3 tbsp (45 mL) kirsch or brandy
• 2 tbsp (30 mL) granulated sugar
• Garnish:
• 1 oz (28 g) bittersweet chocolate, grated
• 
  

Preparation

In small bowl, whisk milk with cocoa until smooth; set aside.

In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with coffee; whisk until smooth.

In large bowl, beat butter until light, about 1 minute; gradually beat in sugar until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time; beat in vanilla. Beat in coffee mixture.

In separate bowl, whisk together flour, baking soda, baking powder and salt; stir into butter mixture alternately with cocoa mixture, making 3 additions of flour mixture and 2 of cocoa mixture. Scrape into parchment paper–lined 8-inch (2 L) square metal cake pan.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, 30 to 35 minutes. Let cool in pan on rack. (Make-ahead: Wrap in plastic wrap and store for up to 24 hours.) 
White Chocolate Mousse: In heatproof bowl over saucepan of hot (not boiling) water, melt white chocolate until smooth; remove from heat. In separate heatproof bowl, whisk eggs with sugar; place over simmering water and cook, whisking constantly, until thickened and foamy, 4 minutes. Remove from heat; stir in white chocolate. Let cool slightly.

In separate bowl, whip cream; fold one-third into white chocolate mixture. Fold in remaining cream; refrigerate until chilled, about 2 hours.

Syrup: Drain cherries, reserving 1-1/4 cups (300 mL) of the syrup. Boil syrup in small saucepan over medium heat until reduced to 3/4 cup (175 mL). Remove from heat; stir in kirsch and sugar. Set aside.

Reserve 8 cherries for garnish. Halve remaining cherries and drain on paper towel. Fold into mousse.

Cut cake into 64 squares. Place 4 squares in each of eight 1-cup (250 mL) glasses, pressing gently; pour 2 tsp (10 mL) of the syrup over top. Top each with 1/4 cup (50 mL) mousse. Repeat layers once.

Garnish: Top each with reserved cherry and grated chocolate.(Make-ahead: Cover and refrigerate for up to 24 hours.)

Source : Canadian Living Magazine: January 2010