Have you ever noticed how powerful scents and smells can be? Smells can invoke wonderful memories and be completely calming to the soul. Today I am sharing with you my recipe for Cherry Covers Chocolate Mousse, a recipe inspired by a scent. Keep reading for the recipe! It is so flavorful, refreshing and it’s the perfect dessert for a hot summer night!
One of my favorite scents in the world is the scent of pine. Having grown up in Vermont, spending my summers in Maine, the smell of pine trees bathed in the soft, slightly salty sea air can calm me in an instant and bring back a host of childhood memories. My home is full of pine scented candles and airfresheners ALL year round.
There are other scents that can invoke powerful memories too. There is nothing that says springtime more then the scent of Honeysuckle and fresh cut grass. Chlorine and coconut are the smells of summer. Fall claims the earthy scent of rotting leaves and pumpkin while winter is marked by the scent of fresh baked cookies, roasted turkey and of course…pine!
A spa experience which used to be just a massage now includes an aromatherapy session as well.
The rise in popularity of 3D movies has gotten some theatres around the world implementing a 4D Movie experience which can include smells being pumped into the theatre.
And nothing is more enticing then the smell of fresh coffee and frying bacon to pull you out of bed on a lazy Saturday morning.
Taste and smell go hand in hand. Food just tastes better because of our ability to smell it before we eat it. (Ever noticed how food just doesn’t taste as good when you have a stuffed nose?)
Renuzit, a company that offers a full line of fragrant home air fresheners, understands that smell is important to making us feel at ease when we are at home. No one wants their home smelling like a dog, a gym locker, or the trash.
Renuzit will soon be releasing a new line of products called Tempting Indugencenes with scents such as Creme Brulee, Chocolate Covered Cherries and Red Velvet Cake. Their hope is that these scents will help and inspire you to “Make Everyday a Little Sweeter” and that they will #TemptYourSenses! Renunzit, along with Collective Bias, has asked me to experience these scents and to create an original recipe based on one of the scents.
I recieved two scents in the mail, Chocolate Covered Cherries and Creme Brulee. Let me tell you, opening the box was like walking into a bakery! The smell of these two fragrance cones is amazing! They truly smell like the real thing! The scents are strong enough to fill a room but are not so strong that they are overpowering. I will probably stick with good ol’ pine scent in my home but I can not wait to place these cones on my desk at work! I will have the best smelling classroom in the school.
I love Chocolate covered Cherries so I let this scent be my dessert inspiration. Today I will be making what I call Cherry Covered Chocolate Mousse. It is an ode to the classic treat of Chocolate Covered Cherries and the Renuzit scent of the same name.
Cherries are just coming into season in the north west corner of the United States. They are juicy, sweet and flavorful.
The concept of deconstructed food is really popular right now. Deconstructing food is when you take parts of a dish and put the components of the dish to a new use. With my Cherry Covers Chocolate Mousse I was really trying to build on this idea of a deconstructed version of Chocolate Covered Cherries. And since the temperature has been topping 100 degrees on a regular basis here in Arkansas I really wansn’t in the mood for baking. I wanted a recipe that was light, refreshing and cool. Thus, Cherry Covers Chocolate Mousse was born!
After making a list, Richie and I headed out the our local Walmart to pick up the ingredients I would need for this pretty simple dish: Cherries, whipping cream, coconut milk, cocoa powder and powdered sugar. You can see photos and read more about our shopping experience by looking at my Google + Album.
I am using two slightly lesser known, but easy to find, ingredients in today’s recipe:
Coconut Milk – Did you know you can whip coconut milk just like you can whipping cream? No joke! See below for all the details!
and Hershey’s Special Dark Cocoa Powder – I haven’t used the regular cocoa powder in years! I always substitute the Special Dark!
Both ingredients add a certain depth of flavor which really takes this recipe to a whole new level. Let’s make it!
Cherry Covers Chocolate Mousse
1 cup sweet black cherries (pits and stems removed)
5-7 Tbs. powdered sugar, divided use
2 cans of FULL FAT Coconut Milk (See prep instructions below)
2 Cups of Whipping Cream
1/4 cup dark chocolate cocoa powder
12-24 hours in advance, prepare the coconut milk as follows. Without shaking, open both cans of coconut milk and pour into a medium to large sized mixing bowl. Cover loosely, if desired, and refrigerate over night. The coconut milk should thicken considerably. Once it has thickened use a spoon to carefully transfer the thickened portion to the bowl of your electric mixer. You should have about 1 to 1 1/2 cups total. (Don’t worry if that isn’t exact.) And don’t throw away the watery part! You can reserve that to use in cocktails (replace the rum in my Coconut Watermelon Margarita with coconut milk for a non-alcoholic treat) or even a curry dish!
Blend the thickened coconut milk and 2 tablespoons of powdered sugar on high until it sets like whipped cream. If it doesn’t get super thick, don’t fret as it will set more as it sits in the fridge. Store in the fridge while you complete the rest of the recipe.
In the jar of a blender combine the pitted and stemmed cherries and 1 tbs. of powdered sugar. Pulse until well mixed and the cherries are chopped finely but not pureed. Set aside.
Using your electric mixer, whip the two cups of cream plus two tablespoons of powdered sugar until you get a very thick whipped cream consistency. Carefully fold the whipped coconut milk into the whipped cream and divide in half. (Again if it is not real thick, do not worry.)
Into half of the blended mixture add the cherries and fold to combine.
Into the other half of the mixture add 1/4 cup of cocoa powder and 1 tablespoon of powdered sugar. Mix well and give it a go-around in the mixer if you need help to incorporate the cocoa.
Using an ice cream scoop, scoop a dollop of the Chocolate Mousse into each serving dish. Then scoop a dollop of the Cherry Mousse to cover the chocolate in each dish. Garnish with a fresh cherry and a sprig of mint. Place in the fridge to set for at least 2 hours and up to 24 hours before serving. Enjoy!
Next time you are in Walmart or your local supermarket check out the Renuzit cones and keep watch for the Tempting Indulgences which will hit stores soon!
Which of the new Renuzit scents are you looking forward to finding in your local supermarket?
I am a member of the Collective Bias™ Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias™ and Renuzit #CBias #SocialFabric My opinions are my own and are not influenced by the fact that I received free product and compensation.