This Cherry Chocolate Mousse is composed of a layer of light creamy dark chocolate mousse topped with cherry compote and finished off with fresh whipped cream.

Chocolate mousse is a melt in the mouth dessert when done right. It’s creamy yet light and has a deep rich chocolate flavour. And when topped with sweet cherry compote it’s an absolutely irresistible dessert.

Let's get into this Cherry Chocolate Mousse

This mousse consists of three components which can be made ahead of time.

Dark chocolate mousse – it is rich, creamy and practically melts in your mouth.

Cherry Compote – made with three ingredients this delicious sauce, compliments the chocolate mousse.

Whipped Cream – lightly whipped double cream and icing sugar

How to make the Chocolate Mousse

Melt the chocolate and butter in a heat proof bowl over hot simmering water, stirring until smooth. Remove from the chocolate mixture from the heat and it cook until the chocolate is warm to touch.

Whip the egg whites until they are foamy. Add in cream of tartar and whip until soft peaks form. Sprinkle in sugar and whip until the egg whites form stiff peaks.

Add egg yolks into cooled chocolate and stir. Then gently fold in one-third of the whipped cream to loosen the chocolate mixture.

Fold in half of the egg whites. Then the remaining whipped cream.

Finally fold in the remaining egg whites.

Pipe or spoon into serving dishes. Cover and chill in the fridge for 8 to 24 hours.

Cherry Compote

To make the cherry compote, you will need fresh cherries, sugar and lemon juice. If you don’t want to make the compote, store bought cherry compote or tinned cherries can be used.

If using tinned cherries. simmer the cherries and their syrup in a saucepan on a medium heat until thick, then remove. Leave to cool before using.

Tips for making this Cherry Chocolate Mousse

Make the cherry compote in advance. Cover and store in the fridge until ready to use.
It is important you use good quality chocolate. I like dark chocolate with 70% cocoa. Remember the higher the cocoa percentage, the less sweet the chocolate.
Gently melt chocolate in a heat-proof bowl over simmering water.
Cool chocolate until barely warm before adding the egg yolks. The eggs will cook if the chocolate mixture is too warm. The chocolate will seize up if it is too warm.
Separate eggs when cold. Using eggs straight from the fridge will help avoid yolk breakage.
Clean equipment for whipping egg whites with vinegar or lemon juice to ensure they are grease free.
Gently folding in the whipped cream and egg whites produces a light and airy mousse.

How to store the Cherry Chocolate Mousse

Keep the mousse in the fridge until you are ready to serve. For a softer consistency, take out from the fridge 15 minutes before serving.

How long can you keep the mousse

You can keep the mousse refrigerated for 3 days.

Favourite Products

For more mousse recipes, check these out:

Easy Baileys Chocolate Mousse
Baked Chocolate Mousse Cake
Chocolate Cheesecake with Chocolate Mousse Topping
Strawberry Marshmallow Mousse