With layers of rich chocolate mousse, juicy cherry compote, and fresh whipped cream, this Black Forest Mousse is irresistible.
I know I've said it before, but this *might* be one of my favorite recipes here on The Baker's Almanac. And there are a lot of other top contenders!
I love taking classic cake flavors and turning them into a unique dessert, and this black forest mousse is no exception. Filled with layers of creamy chocolate mousse, fresh cherry compote, and homemade whipped cream, this dessert is decadence at its finest.
Though this recipe has several components, it's not too difficult to make. Let me show you how to make this black forest mousse!
Tips for Making This Mousse
Here are a few of my best tips when it comes to making this dessert:
- Prepare the cherry compote first and let it cool completely before assembling. Once the cherry compote has finished cooking, I let it cool first at room temperature. Then, I usually transfer it to the fridge so that all the mousse components are the same temperature.
- Use a food thermometer when preparing the mousse. To make this mousse, you have to cook sugar and water to 240°F (known as the soft-ball stage), and I highly recommend using a digital food thermometer to get an accurate temperature. Once the mixture hits 240°F, you stream it into the whipped egg mixture to create a pâte à bombe.
- Make sure not to over-whip the whipped cream. The finishing touch for this recipe is homemade whipped cream, and it's easy to over-whip. Beat together the ingredients just until medium peaks form and the whipped cream no longer appears liquidy.
Helpful Tools for Making This Mousse
To make this black forest mousse, there are a few tools I recommend picking up:
- Digital food thermometer — When making this recipe, it’s very important that the sugar mixture is cooked exactly to 240°F. A food thermometer like this ensures accuracy and makes your life that much easier.
- Whiskey glasses — In my opinion, a fancy mousse like this always tastes better in a beautiful glass. These glasses are pretty affordable and can be used for a variety of occasions.
Common Questions About This Mousse
Stored in an airtight container, you can refrigerate this mousse for up to three days. However, it is best enjoyed within the first day or two of making.
For this mousse, I recommend using either semisweet or dark chocolate. In my opinion, milk chocolate makes the mousse taste a bit too sweet.
Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to The Baker's Almanac for even more baking recipes and tips.Print