Manhattan Mousse

Directions

1. 1
   In a small bowl, pour vermouth over dried cherries to rehydrate.
2. 2
   Macerate for 30 minutes or until cherries are plump.
3. 3
   Meanwhile, using a double boiler, melt chocolate and butter together.
4. 4
   Remove melted chocolate from heat and stir in whiskey.
5. 5
   In a separate bowl whisk egg yolks, then slowly add in thirds to the melted chocolate.
6. 6
   In a large bowl whip egg whites to stiff peaks.
7. 7
   Whisk 1/3 of the whites into the chocolate then gently fold in the remainder.
8. 8
   Pour into 4 individual serving dishes and refrigerate for at least 2 hours.
9. 9
   Remove dishes from the refrigerator, top with macerated cherries and serve.