Black Forest Chocolate Mousse
cups whipping cream, divided
Reserve 1/2 cup in small bowl; cover and refrigerate. Set aside larger amount of cream.
Thoroughly drain cherries in strainer, reserving 1/4 cup of syrup in small saucepan with brandy.
Place chocolate chips in container of blender.
Bring syrup mixture to boil; reduce slightly to about 1/4 cup. Immediately pour over chocolate chips, and blend until completely smooth, scraping sides of container as needed.
With rubber spatula, scrape chocolate mixture into larger
portion of reserved whipped cream and fold in until streaks disappear. Fold in
cherries, reserving 4 cherries for garnish. Cover and refrigerate 2 to 6 hours.