Chocolate Mousse with Crushed Peanut Butter Pretzels and Cherry Reduction

Make the cherry reduction in advance. Place the cherry juice in a small saucepan over high heat and boil until it reduces down to 1/4 cup. Once reduced, pour it into a container for storage.

Prepare your work station by separating the egg and having the egg yolk ready in a bowl nearby. Also measure out the powdered sugar in advance and have it nearby.

Next, pour the heavy cream in a medium bowl, and place it in the fridge with your electric mixer beaters. We’re pre-chilling to speed up whipping time.

Once the cream and beaters are chilled, the rest of the recipe needs to be completely quickly. Do not dawdle.

Now you can begin melting the chocolate: In a medium-sized glass bowl, add the chocolate chips and butter. Turn the microwave power down to 50%, put the bowl in and microwave for 20 seconds. Stop and stir. Repeat until about 2/3 of the chocolate chips are melted. For the remaining chips to melt, slowly and gently stir the mixture with a wooden spoon. The residual heat of the bowl will melt the rest. The mixture should be smooth. (If the mixture is pasty or grainy, you have burned the chocolate, and you must start over). Stir in the egg yolk. Set aside.

Once the chocolate is melted, work quickly! Whip the cream in the chilled bowl using an electric mixer on high speed with the chilled beaters. Once the cream has reached soft peaks, add the powdered sugar and add all of the melted chocolate. If the chocolate has started to firm up slightly, you’re fine–just work fast. Beat the chocolate into the cream mixture until fully incorporated, about 15 seconds maximum.

Divide the mousse between two serving dishes. Cover with plastic wrap and chill at least 3 hours, or up to 2 days in advance.

When ready to serve, crush the pretzels. Sprinkle on top of the mousse and drizzle with the cherry reduction. Serve with additional whipped cream, if desired.