Black Forest Mousse Recipes

BLACK FOREST MOUSSE

Steps:

• Empty the pudding tubs into a medium bowl. Add whipped topping or whipped cream and fold pudding into the topping.
• Fold in the mini chocolate chips and dried cherries.
• Spoon into 3 dessert cups (such as mini trifle bowls). Add a dollop of whipped topping and a few mini chocolate chips to garnish.

BLACK FOREST MOUSSE

Steps:

• Make the black cherry sauce by combining cherries (and their juices), sugar, citric acid and almond extract in a small sauce pot. Cook on medium until the sauce holds a line on a spatula. Pour into a bowl and cool completely. If it isn't cool when you put it in the mousse, it will deflate it.

BLACK FOREST MOUSSE

Steps:

• 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.
• 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).
• 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.
• 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.
• 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.
• 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.

BLACK FOREST MOUSSE

Steps:

• In a large bowl, beat milk and pudding mix for 2 minutes or until smooth. Let stand 2 minutes or until thickened. Stir in pie filling. Gently fold in whipped topping. Spoon into individual dessert dishes; refrigerate until serving.

BLACK FOREST MOUSSE CAKE

Steps:

• Pour milk into a large bowl and add the pudding mix.
• Beat, with a wire wisk, for 2 minutes or until mix is well blended.
• Gently fold in 1/2 cup of the whipped cream.
• Crush 10 of the cookies (coarsely) and stir into pudding mix.
• Spoon half of the mix into a bowl then spread 3/4 cup of whipped cream overtop.
• Top this with 1 cup of the cherry pie filling and then the remaining pudding mix.
• Spread the remaining cherry pie filling overtop and then the remaining whipped cream.
• Crush the last 6 cookies and sprinkle on top.

BLACK FOREST CHOCOLATE MOUSSE SHOTS

Steps:

• Melt the chocolate in the microwave or in a bowl set over a saucepan of simmering water, then cool slightly.
• Beat together the egg yolks and kirsch and gently mix into the melted chocolate with 4 tbsp of the cream.
• Whisk the egg whites to firm peaks and fold them through the chocolate mixture.
• Spoon into 6 shot glasses and chill.
• Softly whip the remaining cream with a splash of kirsch.
• Dollop the cream on top of each mousse and push in a cherry to decorate.

BLACK FOREST MOUSSE DESSERT

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP.
• Reserve 1/2 cup cookie crumbs; stir remaining crumbs into pudding mixture. Spoon half into 1-1/2-qt. serving bowl; top with layers of 1 cup each of the remaining COOL WHIP and pie filling.
• Cover with layers of remaining pudding mixture, COOL WHIP, pie filling and reserved cookie crumbs.