Cherry Chocolate Mousse

Cherry Chocolate Mousse


75 people made this

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.


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.

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Reviews (1)


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

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