Black Forest Chocolate Mousse Recipe
Chocolate Cherry Mousse With Gourmet Chocolate and Cherry Brandy
Dec 8, 2008
Chocolate desserts are rich, decadent and often associated with romance. This chocolate mousse recipe pairs the sweetness of chocolate with the tart, fruitiness of cherries. While many chocolate mousses rely on raw eggs, this recipe calls for heating the egg yolks over a double-boiler. Pasteurized eggs can also be used for individuals who should not consume raw eggs.
Morello cherries are a sour cherry traditionally used in black forest cake recipes. Jars or cans of morello cherries can often be found near pie-fillings in supermarkets. If morello cherries are unavailable, substitute fresh or canned tart cherries instead.
Black Forest Chocolate Mousse Recipe
Ingredients:
- 1 3/4 cups heavy whipping cream
- 3 Tbsp butter
- 8 oz bittersweet dark chocolate chips or chunks
- 3 egg yolks
- ¼ cup plus 2 tablespoons granulated sugar
- 2 Tbsp Kirshwasser or cherry brandy
- 1 Tbsp water
- 1 cup jarred morello cherries, pitted and drained
- 2/3 cup cherry juice, reserved from jarred cherries
Directions:
- Whisk one cup of whipping cream until soft peaks form. Do not over-whip. Set aside or refrigerate.
- Separately whisk the remaining 3/4 cup of whipping cream until soft peaks form. Slowly add 2 Tbsp granulated sugar and reserved cherry liquid, whisking continuously until incorporated. Set aside or refrigerate.
- Add 1 ½ - 2 inches of water in the bottom half of a double boiler. Bring to a simmer. In the top half, melt butter and chocolate. If no double boiler is available, select a medium size saucepan large enough to support a metal mixing bowl. Remove chocolate from heat once melted.
- In a medium sized metal bowl, whisk together egg yolks, granulated sugar, kirshwasser and water. Place bowl over simmering water in double boiler and continue to whisk for 3 minutes until pale yellow. Remove from heat and continue whisking for another 2-3 minutes until cool and thickened ribbons form when whisk is lifted.
- Combine chocolate and egg mixture, adding one spoonful at a time to temper. Fold in plain whipped cream until thoroughly incorporated.
- To serve, layer chocolate mousse, cherry mousse and morello cherries in serving glasses. Top with cherry whipped cream and garnish with chocolate shavings if desired.
For an elegant presentation, serve black forest cherry mousse in a martini or wine glass. This recipe makes enough to fill four large martini glasses or can be used to serve eight guests in smaller bowls or wine glasses. Chocolate mousse can be prepared a day in advanced and should be refrigerated until served.
This chocolate mousse uses whipped cream for texture instead of whipped egg whites, so dessert lovers looking for ideas on how to use separated egg whites may enjoy Ways to Use Leftover Egg Whites.
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