You may have noticed by now: I love chocolate, I love German food, and I love creating new dishes from easy-to-make components. Here I’ve come up with a delicious brownie dessert with pillowy whipped cream and my favorite black cherry sauce.
Es war einmal…
Cherry sauce only take a few minutes to make and keeps for up to a week in the fridge. It’s very simple to make and packs a lot of flavor into every bite. My whipped cream will easily keep for a few days too, so you could definitely bake the brownies, make the whipped cream, and make the cherry sauce the morning before serving this dessert.
Note: I used a Ghirardelli box mix for this recipe but if you want to make homemade brownies, try my incredible Chambord Brownies.
Almond whipped cream, recipe follows
Cherry sauce, recipe follows
- Spoon almond whipped cream on top of brownies. Top with cherry sauce and enjoy!
Almond Whipped Cream
1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 tsp almond extract
- Beat whipping cream in a chilled metal bowl with a metal whisk until soft peaks form.
- Whisk in almond extract and powdered sugar. You want it nice and pillowy; don’t over whip it.
2 cups frozen black cherries
1/3 cup sugar
1/3 cup water + 2 Tbsp, divided
1 Tbsp cornstarch
1/4 tsp almond extract (or 1/2 tsp vanilla if you prefer)
- Bring cherries, sugar, and water to a boil in a medium saucepan.
- Whisk together 2 Tbsp water and 1 Tbsp cornstarch until smooth; stir into cherry sauce. Return to a boil and cook for one minute or until thickened.
- Remove from heat and stir in almond extract. Let cool for about fifteen minutes before using or store in a jar in the fridge for up to a week.
Und wenn sie nicht gestorben sind, dann leben sie noch heute.
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