Cut cherries into quarters; marinate in brandy for several hours
Melt chocolate with cherry juice in top of double boiler over simmering water; stir occasionally until well blended. Stir sugar into chocolate mixture; cook until sugar dissolves. Gradually stir hot mixture into beaten egg yolkes. Return mixture to top of double boiler and cook until thickened. Allow to cool. Meanwhile, whip cream and sweeten to taste. Drain cherries and stir brandy into chocolate mixture.
Carefully fold whipped cream into chocolate mixture. Fold in cherries. Pour mixture into an oiled 1 1/2 quart mold or bowl. Cover and freeze overnight.
At serving time, remove from freezer and allow mold to stand for ten minutes. Loosen with spatula and unmold.
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|Serving Size: 1 Serving (92g)|
|Recipe Makes: 6|
|Calories from Fat: 175 (72%)|
|Amt Per Serving||% DV|
|Total Fat 19.4g||26 %|
|Saturated Fat 11.5g||57 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1g|
|Cholesterol 159.2mg||49 %|
|Sodium 21.2mg||1 %|
|Potassium 138mg||4 %|
|Total Carbohydrate 14.1g||4 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 12.8g|
|Protein 3g||4 %|
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Calories per serving: 242
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