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.
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.
For more mousse recipes, check these out:
Cherry Chocolate Mousse
- 400 grams (14 oz) cherries (fresh or thawed frozen), pitted
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- 100 grams (3.5 oz) dark chocolate, 70%
- 2 teaspoons unsalted butter
- 100 ml (⅓ cup + 4 teaspoons) double or heavy cream, cold
- 2 large eggs
- 1 tablespoon caster or granulated sugar
- ¼ teaspoon cream of tartar
- 60 grams (¼ cup) double or heavy cream, cold
- 2 teaspoons icing sugar
- Wash he cherries well then drain in a colander. Pull the stems off the cherries. Use a cherry pitter to remove the pits. If you don't have a cherry pitter, insert a straw into the spot where the stem attaches to the cherry and push out the pit.
- Add the cherries, sugar and water to a saucepan and cook over medium heat for 10 minutes, stirring often until the cherries release their juices and the sugar dissolves.
- Remove from heat and pour into a sterilised jar. Let cool to room temperature, cover and refrigerate until ready to use. It will keep in the fridge for up to 2 weeks.
- Whip cream to soft peaks and chill.
- Add chocolate and butter to a heatproof bowl. Place the bowl over a pan of gently simmering water and melt , stirring frequently until smooth.
- Remove the chocolate mixture from the heat and let it cool for 10 minutes or until warm to touch.
- Separate the eggs. Add the yolks to the cooled chocolate.
- Add egg whites to a grease free bowl. Whip the egg whites until foamy, then add in cream of tartar. Sprinkle in the sugar and whip until stiff peaks form.
- Fold in half of the whipped cream into the chocolate, then gently fold half the whipped egg whites with a spatula. Fold in remaining whipped cream and finally fold in remaining egg whites.
- Spoon into serving glasses or bowls. Chill in the fridge for 8 hours.
- Whip the remaining cream with icing sugar until stiff peals form.
- Remove the chocolate mousses from the fridge. Layer the chocolate with cherry compote. Finish off by piping a swirl of whipped cream on top and garnish with a fresh cherry.