This is the mousse created by Chef Konrad Spitzbart for the 2005 Golden Glove Awards dinner at the Beverly Hilton Hotel in Beverly Hills, CA.  Read our story about Chef Konrad.

Cherry Brandy Chocolate Mousse

1 pound dark chocolate
4 egg yolks
5 fluid ounces honey
1 quart whipped cream
1 cup cherries in brandy (drained)
1 fluid ounce brandy from the cherries in brandy jar

• Melt the dark chocolate over a double boiler to about 105 degrees.
• In a mixing bowl with a whip attachment, start to mix the yolks.  Bring the honey to a boil and carefully add to the yolks.
• Beat the yolks until pale and double in volume.
• Whip the cream to the soft peak stage. Fold ¼ of the whipped cream quickly into the chocolate and then fold in the egg mixture and the brandy.
• Next carefully fold in the remainder of the whipped cream and then the drained brandy cherries.
• Pour mousse into a clear container, cover and let set overnight in refrigerator.
• You can use this mousse to fill cakes, pipe into chocolate cups or simply pipe into champagne glasses and serve with biscotti.