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!
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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.
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Black Forest Mousse
- Total Time: 45 minutes
- Yield: 8 1x
Description
With layers of rich chocolate mousse, juicy cherry compote, and fresh whipped cream, this Black Forest Mousse is irresistible.
Ingredients
Cherry Compote:
- 3 cups (520g) fresh cherries, pitted and roughly chopped
- 1 cup (230g) water
- 2 tablespoons (26g) lemon juice
- ½ cup (100g) granulated sugar
- 2 tablespoons (20g) cornstarch
- 2 teaspoons (8g) vanilla extract
Chocolate Mousse:
- 2 tablespoons (30g) water
- ⅓ cup (60g) granulated sugar
- 1 whole egg (50g)
- 1 egg yolk (20g)
- ½ pack powdered gelatin
- 1 ¾ cup (420g) heavy cream
- 1 cup (170g) semisweet chocolate, melted
Whipped Cream:
- 1 cup (240g) heavy cream
- ¼ cup (30g) powdered sugar
- ½ teaspoon (2g) vanilla extract
Instructions
- Prepare the cherry compote: In a medium saucepan, combine the pitted cherries, water, lemon juice, granulated sugar, and cornstarch, and cook over medium heat. When the mixture starts to boil, reduce to a simmer and let cook for ten minutes, or until thickened. After ten minutes, pour in the vanilla extract and mix well to combine. Transfer the compote to a bowl and let cool completely at room temperature.
- Prepare the chocolate mousse: In a medium saucepan, combine the water and granulated sugar, mixing so that all the sugar is coated in water. Cook the mixture over medium-low heat until it reaches 240°F (known as the soft-ball stage).
- While the sugar is cooking, prepare a pâte à bombe: In a stand mixer fitted with a whisk attachment (or a bowl with a hand mixer), beat the egg and egg yolk until fluffy and lighter in color. Once the sugar reaches 240°F, slowly stream it into the egg mixture. Continue beating the mixture until it is cool to the touch.
- Bloom the gelatin: If using powdered gelatin, dissolve the gelatin in a small amount of water. Once it forms a congealed mass, microwave the mixture for 10-15 seconds, or until fully dissolved.
- In a separate bowl, whip the heavy cream until soft-medium peaks form. Set aside.
- Finish the mousse: Once the pâte à bombe is cool to the touch, stream in the melted gelatin and mix until combined. Then, gently fold in the melted chocolate until homogenous. Finally, fold in the whipped heavy cream and mix until well combined. Refrigerate the mousse for at least 30 minutes so that it sets up.
- Prepare the whipped cream: In a stand mixer fitted with a whisk attachment (or a bowl with a hand mixer), beat together the heavy cream, powdered sugar, and vanilla extract until medium peaks form.
- Assemble the dessert: Using a clear glass or a small bowl, layer the chocolate mousse, cherry compote, and whipped cream as desired. Serve immediately, and store leftover components in the fridge for up to three days.
Notes
- If using a gelatin sheet instead of powdered gelatin, follow this process instead: bloom the gelatin sheet in a glass of ice water for at least 5 minutes, then remove it from the water and microwave for 5-10 seconds, or until melted. Continue with the rest of the recipe as written.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Sauté
- Cuisine: French
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