For the semifreddo I used Thomas Keller's chocolate mousse recipe from the Bouchon cookbook. As I mentioned, it is a dense mousse that can be sliced even if it's not frozen. I sliced it into small rectangles and froze the pieces.
I made the cherry compote by pitting and then cooking the cherries in simple syrup for about an hour. The chocolate covered cherries had their pits removed and replaced with a pistachio before being dipped. The whipped cream had a little bit of cherry juice in it, giving it slightly pink hue.
Cherries - 3 Springs Fruit Farm
Organic, Fairtrade 72% Dark Chocolate - From my trip to Costa Rica