1 oz. high quality Dark Chocolate wafers or morsels
1 TBSP Heavy Whipping Cream
Almond Whipped Cream:
1/4 Cup Heavy Whipping Cream, chilled
2 tsp granulated sugar
1/4 tsp vanilla extract
1/4 tsp almond extract
Dutch Baby: Preheat oven to 450 F. Allow eggs and milk come to room temperature, and whisk together. Slowly add flour, followed by remaining ingredients until well blended and a smooth batter is produced. Prepare two 6 inch round metal baking pans or ramekins by placing in the hot oven with 1 TBSP butter in each pan. Allow pans to heat and melt the butter, then open oven door just long enough to spread melted butter evenly over the bottom of each pan and pour the batter directly into the hot pans in the oven. Close the oven door and bake at 450 F for 15-20 minutes, until the Dutch Baby is puffed and evenly golden brown on the sides. Remove immediately from oven and using a spatula, carefully remove from pans and put the Dutch Babies on individual plates, dust with powdered sugar, fill each one with a scoop of black cherry sauce, a scoop of mocha cream filling, a drizzle of dark chocolate ganache, and top with almond flavored whipped cream.
Black Cherry Sauce: Bring cherries with syrup to a low boil in a small saucepan. Make a mixture of cornstarch and water, and slowly pour 1 tsp at a time into the cherries, stirring constantly until desired thickness is achieved. Discard any remaining cornstarch mixture. Remove cherries from heat and stir in vanilla and almond extract. Add sugar if needed for desired sweetness.
Mocha Cream Filling: Whisk cream cheese until smooth, blend in yogurt, and stir in remaining ingredients until thoroughly combined and coffee granules are dissolved.
Dark Chocolate Ganache: Heat chocolate in double boiler or microwave until just melted, and heat heavy whipping cream in double boiler or microwave and stir into chocolate, combining thoroughly until smooth. Allow to cool at room temperature for up to 10 minutes to thicken slightly.
Almond Whipped Cream: Chill mixing bowl and beaters in freezer for 10-15 minutes. Assemble mixer and pour whipping cream into bowl, beating on high speed until cream begins to thicken, then add sugar slowly, along with vanilla and almond extracts. Beat until stiff peaks form. Place in piping bag and keep chilled until serving.
About this recipe:
Black Cherry Mocha Dutch Baby with Dark Chocolate Ganache and Almond Whipped Cream