tablespoons maraschino cherry juice or kirsch (cherry brandy)
2
tablespoons granulated sugar
whipped
cream, chocolate shavings and maraschino cherries, for topping
DIRECTIONS
Lightly grease bottom and sides of a 9 or 9 1/2-inch tart pan (with a removable bottom).
In the bowl of a food processor, combine wafer cookies and sugar. Process to a fine crumb.
In a medium microwave-safe bowl, combine butter and chocolate chips. Microwave on HIGH for 1 minute; stir. Microwave on HIGH in 15 second intervals, stirring, until melted and smooth.
Pour butter mixture into food processor. Pulse with the crumbs until well combined.
Press crumb mixture into bottom and sides of prepared tart pan, using the bottom of a drinking glass to firmly press the mixture into the pan. Place pan on a baking sheet, then freeze 1 hour until firm.
When crust is firm, top with a single layer of halved cherries, cut-side down (you might not use all the cherries). Return to freezer while you prepare the filling.
In a large microwave-safe bowl, combine chocolate chips and 1/4 cup heavy cream. Microwave on MEDIUM in 20-second intervals, stirring, just until melted and smooth. Stir in maraschino cherry juice.
In the bowl of a stand mixer, beat remaining heavy cream and sugar on high speed until soft peaks form. Stir in 1/3 of the whipped cream mixture into the melted chocolate mixture. Fold in the remaining whipped cream mixture until just incorporated.
Carefully spread mousse over cherries in tart pan; smooth top with an offset spatula. Return to freezer to chill 1 hour until firm.
Top with whipped cream, chocolate shavings and maraschino cherries just before serving.
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