Served at the 2018 Chocolate Wine Trail
Vignoles Cherries:
1 cup Dried Red Tart Cherries
2 cup Stone Hill’s Vignoles
1 cup Stone Hill’s Sparkling
Raspberry juice
3 Tbsp Corn Starch
1/8 cup Cold Water
Soak cherries in Stone Hill Vignoles for 24 hours. Strain cherries and set aside. Take liquid from cherries and put in pan, add Stone Hill Sparkling Raspberry Juice, bring the liquid to boil. Mix cornstarch and cold water together. Once the cherry liquid is boiling add cornstarch mixture to thicken. Mix well. Reduce heat, cook until cornstarch flavor is gone. Place cherries in the refrigerator.
Mousse:
4 oz. Cream Cheese
4 oz. Whipping Cream
4 oz. White Chocolate
1 Tbsp Powdered Sugar
1/2 tsp Vanilla
Pinch of Salt
Chocolate Cups
Let cream cheese come to room temperature. In mixing bowl whip whipping cream until stiff peaks form. Set aside. Melt White Chocolate over a double boiler until melted, don’t overcook. Take cream cheese and powdered sugar and whip until fluffy. Beat salt and vanilla into cream cheese. Mix thoroughly. Fold together the whipped cream and cream cheese. Add 1 Tbsp of Vignoles cherries into a Chocolate cup, pipe white chocolate mousse on top of cherries and serve.
Serve with Stone Hill Vignoles
