Mousse and berry medley

A kirsch-scented chocolate mousse around a medley of summer berries makes a colorful dessert for the season.

Frozen chocolate mousse ring with fresh berries

Makes 8 servings.

8 ounces fine-quality 60 to 70 percent dark or bittersweet chocolate, chopped

4 large egg yolks

7 tablespoons sugar, divided

2 tablespoons water

2 tablespoons kirsch

2 2/3 cups whipping cream, chilled, divided

1/2 cup blackberries

1/2 cup blueberries

1 cup small strawberries, quartered lengthwise

Lightly oil a 5-cup ring mold.

Melt chocolate in a medium bowl over nearly simmering water. Stir until smooth. Remove from water. Whisk yolks with 4 tablespoons sugar and water in a small metal bowl. Set bowl in a pan of nearly simmering water. Heat, whisking constantly, until mixture reaches 160 F on an instant-read or candy thermometer. Remove from heat and immediately whip with electric mixer until cool. Add to chocolate all at once; stir until smooth. Add kirsch.

In a chilled bowl whip 1 2/3 cups cream with 1 tablespoon sugar until nearly stiff. Fold into chocolate mixture. Pour mousse into oiled mold. Smooth top. Cover and freeze at least 6 hours or until set. To unmold mousse, run a metal spatula or thin-bladed knife around dessert’s edge and around center of ring. Dip mold in room-temperature water to come halfway up its side about 5 seconds. Dry base of mold. Set a platter on top of mold. Holding firmly together, quickly flip so dessert is right-side up. Shake bowl gently downward; mousse should slip onto platter.

If mousse remains in mold, put a hot damp towel on top of mold for a few seconds and, holding mold and platter together, tap mold on a folded towel set on work surface until dessert comes out. Carefully lift mold. Smooth top of mousse with a metal spatula. Return to freezer 5 minutes or until ready to serve. In a large chilled bowl whip remaining 1 cup cream with 2 tablespoons sugar until very stiff. Set aside several of each type of berry for garnish. Gently mix remaining berries. Spoon fruit mixture into center of chocolate ring. Using a pastry bag with a medium star tip, pipe whipped cream in a ruffle around outer base of dessert. Garnish ruffle with reserved berries. Serve any remaining cream separately.