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Black Forest Mousse

Black Forest Mousse

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  • Author: Leslie Jeon
  • Total Time: 45 minutes
  • Yield: 8 1x


With layers of rich chocolate mousse, juicy cherry compote, and fresh whipped cream, this Black Forest Mousse is irresistible.



Cherry Compote:

  • 3 cups (520g) fresh cherries, pitted and roughly chopped 
  • 1 cup (230g) water 
  • 2 tablespoons (26g) lemon juice 
  • 1/2 cup (100g) granulated sugar 
  • 2 tablespoons (20g) cornstarch
  • 2 teaspoons (8g) vanilla extract 

Chocolate Mousse:

  • 2 tablespoons (30g) water 
  • 1/3 cup (60g) granulated sugar 
  • 1 whole egg (50g)
  • 1 egg yolk (20g)
  • 1/2 pack powdered gelatin
  • 1 3/4 cup (420g) heavy cream 
  • 1 cup (170g) semisweet chocolate, melted 

Whipped Cream:

  • 1 cup (240g) heavy cream
  • 1/4 cup (30g) powdered sugar 
  • 1/2 teaspoon (2g) vanilla extract 


  1. 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.
  2. 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).
    1. 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.
    2. 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.
    3. In a separate bowl, whip the heavy cream until soft-medium peaks form. Set aside.
    4. 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.
  3. 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.
  4. 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.


  • 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