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Cherry Chocolate Mousse

Cherry Chocolate Mousse

This Cherry Chocolate Mousse is a layer of light creamy dark chocolate mousse topped with cherry compote and finished off with fresh whipped cream. 
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Servings: 3 Servings
Servings: 3 Servings
Calories: 608kcal

Ingredients

Cherry Compote

  • 400 grams (14 oz) cherries (fresh or thawed frozen), pitted
  • 2 tablespoons granulated sugar
  • 2 tablespoons water
  • 1 tablespoon lemon juice

Chocolate Mousse

  • 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

Whipped cream

  • 60 grams (¼ cup) double or heavy cream, cold
  • 2 teaspoons icing sugar

Instructions

Cherry Compote

  • 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.

Chocolate Mousse

  • 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.

To Serve

  • 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.

Nutrition Information

Calories: 608kcal | Carbohydrates: 72.7g | Protein: 8.3g | Fat: 32.1g | Saturated Fat: 19.7g | Cholesterol: 201mg | Sodium: 117mg | Potassium: 394mg | Fiber: 2g | Sugar: 32.1g | Calcium: 129mg | Iron: 2mg
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