Chocolate Almond Mousse with Boozy Cherries

Our vacation continues.  We've enjoyed the hospitality of friends and family who've hosted us in their homes this week, blessing us with meals and fellowship and warm beds.  Our time in Florida is over and we're now enjoying time in Texas with family.  Family gatherings always necessitate creative desserts, so I'd like to offer this simple creation.

My daughters and I picked the cherries at a farm, then I cooked them in some preserves and frambroise and drizzled it over a quick chocolate mousse. The cherries keep for several weeks and are wonderful over ice cream, whipped cream, or eaten by the spoonful.

Chocolate Almond Mousse with Boozy Cherries
Adapted from Bon Appétit
Serves 4

Cherries:
8 ounces fresh cherries, pitted
1/3 cup cherry preserves
1/3 cup frambroise

Mousse:
1 1/2 cups heavy cream, divided
4 ounces bittersweet chocolate
1/4 teaspoon almond extract

Cherries: Place cherries, preserves and frambroise in a small saucepan over medium heat. Bring to a boil and let mixture boil for about 10 minutes, stirring frequently, until juices thicken. Remove from heat and chill until cold. (Can be made up to two weeks ahead)

Mousse: Pour 1/2 cup cream in a small saucepan. Place pan over medium heat and bring cream to a boil. Remove pan from heat and add chocolate. Let mixture sit for 2 minutes and then whisk until smooth. Cool to room temperature. Beat the remaining 1 cup cream and almond extract in the bowl of a standing mixer until soft peaks form. Fold 1/2 the chocolate mixture into the whipped cream. Repeat with remaining chocolate mixture until incorporated. Divide mousse into 4 bowls, cover, and chill until set, about 3 hours.

To serve: Remove mousse from refrigerator and spoon cherries with syrup over mousse. Serve immediately.