• In a large bowl and using an electric mixer at medium-high speed,
beat the butter until creamy, about 3 minutes. Add melted white
chocolate; mix to combine.
• In a small saucepan over high heat, bring sugar and water to a
boil. Simmer until mixture reaches 220° on an instant-read thermometer.
With mixer at lowest speed, immediately and carefully
pour hot syrup into chocolate mixture in a slow, steady stream.
Beat until smooth.
• Stir in amaretto, hazelnut liqueur, amaretti cookies, pistachios,
hazelnuts, dried cherries, and dehydrated cherries. Refrigerate for
30 minutes.
• In a medium bowl and using an electric mixer at high speed, beat
cream to stiff peaks. Gently fold whipped cream into chilled white
chocolate mixture. Spoon mousse into chocolate cups, and garnish
with chocolate curls, if desired. Serve immediately, or refrigerate
until ready to serve.

 
*For testing purposes, we used Just Cherries dehydrated cherries, which
can be purchased at specialty-foods stores or at justtomatoes.com, and

Lang’s Chocolate Dessert Cups, which can be purchased at langschocolates.com.