Cherry Chocolate Mousse

    1 hour 45 minutes

    This mousse has a dash of cherry liqueur but you can leave it out if you don't like alcohol. This is one of the best mousses I've tried.

    78 people made this

    Serves: 10 

    • 220g dark chocolate, chopped
    • 7 eggs, separated, egg yolks beaten
    • 1 1/2 tablespoons (30g) sugar
    • 1 pinch salt
    • 1 1/4 cups (300ml) thickened cream
    • 1 tablespoon kirschwasser or cherry liqueur (optional)

    Preparation:45min  ›  Cook:1hour  ›  Ready in:1hour45min 

    1. Melt chocolate in a double boiler (or in a bowl over a pot of simmering water) until mostly melted. Remove from heat and stir until smooth. Set aside to cool slightly.
    2. In a separate bowl, whip cream till medium stiff peaks form but do not allow it to become grainy. Set aside.
    3. In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar and continue whipping to medium stiff peaks. Fold in the beaten egg yolks and kirshwasser.
    4. Fold in the melted chocolate until completely incorporated, then fold in whipped cream and blend evenly. Spoon into dessert cups and chill until firm, about 1 hour.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (62)


    Great recipe and have made this twice now. It helped to slowly pour the chocolate in to the yolks/whites while whipping with a wooden spoon. The second time I added the rind from a medium orange and half a cup of OJ to the egg yolks. I also added 30ml Cointreau. To make up for the added liquid I increased chocolate to 350g and increased cream to 400 ml. Awesome orange chocolate mousse  -  14 Nov 2009


    Here's what you do-- add 1/4 teaspoon of cream of tartar to the egg whites after you've begun to froth them. This will keep everything from separating. I served this mousse hours later and it was incredibly smooth, rich, and delicious. I also made a ginger syrup by boiling some slices of ginger with a couple tablespoons of water and white sugar, then straining the ginger. I added this to half the batch to make some regular chocolate mousse and some ginger chocolate mousse (topped with candied ginger). Both came out great. Thank you!  -  25 Feb 2008  (Review from Allrecipes USA and Canada)


    This is a wonderful recipe. Advice for others --- the mousse is not made to sit. It's supposed to be prepared, then eaten.... Letting it sit in the ice box will allow the proteins and fats to break down and seperate. So... EAT EAT EAT!!  -  10 Apr 2007  (Review from Allrecipes USA and Canada)