Black Cherry Chocolate Mousse
Cooking is something I have loved to do for ages. Kicking around in the kitchen all day on a Sunday, prepping, organizing and getting something good on the table as well as ready for the week is my happy time. However, baking and making sweets is a new phenom for me. Now, my cabinet has all sorts of chocolate baking bars, a number of types of sugar, espresso powder and numerous extracts. I find myself picking up graham cracker crusts, puff pastry, and apparently, a can of black cherries that I grabbed off the sales rack when shopping. So, each week I am trying to find or create recipes to use up some of these lay-around goods. This is how I landed on this recipe for Black Cherry Chocolate Mousse.
This is yet another recipe that I need to credit Jamie Oliver for. It is a simple 5 Ingredient recipe, so no fear, sweat and tears necessary!
Ingredients
- 7 ounce dark chocolate. The recipe calls for 70% cacao. I had various bars and chips on hand that were 100%, 60% and 78%, so I simply calculated the ratio of each needed to amount to the 70%
- 1 15oz can of dark or black cherries. For my next go at this recipe, I look forward to using fresh strawberries and perhaps macerating them a bit before adding to the dessert
- 3/4 cup + 5 Tbsp of heavy cream
- 4 eggs, separated. Be sure to not get any of the whites into the yolks and vice-versa. If you get yolk into the whites, it can typically be removed using half of a shell
- 2 tsp very fine sugar. If you have a small food processor, you can pulse standard white sugar until powdery and fine
- Pinch of sea salt
Instruction
Simmer cherries and their juice in small saucepan on medium heat just until thickening. Remove and set aside
Setup a double boiler (sauce pan of simmering water with a bowl placed atop, without touching the water) and place chocolate into bowl. Continue to stir with silicone spatula while it melts. Once fully melted, remove bowl from simmering pan and set aside to cool
Whip the cream until soft peaks form. Add the sugar and egg yolks. Whisk to combine
In a medium-large bowl, add the sea salt to the egg whites and whisk until very stiff peaks have formed. Note to use a clean whisk and bowl
Once the chocolate is fully cooled, add to the cream mixture and fold in with silicone spatula
Very gently fold the chocolate/cream mixture into the stiff egg whites. Do not go rough here, as it will become very dense. This takes a little patience. Some smooth background music is never a bad thing when baking/cooking. Wink!
This recipe is indicated to be 6 servings, but this all depends on the size of your serving glass. I used a typical highball glass, so the desserts were quite generous at 3 servings. If you have a smaller container to use, I do recommend going closer to the 6 servings!
If you make this, send me a pic and/or let me know how it goes! Also, a layer of fresh whipped cream would be super before adding the fruit. YUM!
If you enjoyed this recipe, you might also like my recipe for chewy, chunky brownies!
