Chocolate Cherry Mousse Recipes

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CHOCOLATE CHERRY MOUSSE



Chocolate Cherry Mousse image

This is a not-very-sweet, very grown up chocolate mousse, and it is quite easy to make. If you prefer the idea of a chocolate orange mousse, substitute Cointreau. Rum works well, too. Or you could use coffee in place of the alcohol. In any case, eating it is an example of living well.

Provided by Nigella Lawson

Categories     easy, weekday, dessert

Time 2h30m

Yield 2 servings

Number Of Ingredients 6

4 ounces bittersweet chocolate, chopped into small pieces
2 tablespoons cherry brandy or kirsch
1 tablespoon butter
1 tablespoon light corn syrup
2 or 3 tablespoons sugar, as needed
2 large eggs

Steps:

  • In a heavy-based saucepan, combine chocolate, cherry brandy or kirsch, butter and corn syrup. Add 2 tablespoons sugar if using cherry brandy, 3 tablespoons sugar if using kirsch. Melt over very low heat, then scrape into a bowl and allow to cool a little.
  • Separate eggs, and whisk whites until soft peaks form. Beat yolks into cooled chocolate mixture, then gently mix in a dollop of egg whites to lighten mixture. Carefully fold remaining whites into chocolate mixture, taking care to keep mousse airy.
  • Spoon mousse into two wine glasses. Cover with plastic wrap, and refrigerate for at least 2 hours and up to 6 hours before serving.

Nutrition Facts : @context http, Calories 528, UnsaturatedFat 11 grams, Carbohydrate 61 grams, Fat 28 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 85 milligrams, Sugar 55 grams, TransFat 0 grams

CHOCOLATE CHERRY MOUSSE



Chocolate Cherry Mousse image

This is so incredibly easy. I saw the recipe on the lid of a Cool Whip container. It's a real lite and fluffy dessert that tops off a heavy meal. Kids love it.

Provided by Suzie

Categories     Dessert

Time 10m

Yield 10 serving(s)

Number Of Ingredients 4

1 (4 ounce) package instant chocolate pudding mix
2 cups milk
1 (21 ounce) can cherry pie filling
1 (8 ounce) container Cool Whip

Steps:

  • Beat chocolate pudding and milk until thick; allow to stand til almost firm.
  • Stir in cherry pie filling.
  • Fold in Cool Whip; refrigerate until ready to serve.
  • Serve with extra Cool Whip, shaved chocolate, and maybe a cherry!

Nutrition Facts : Calories 214.5, Fat 7.8, SaturatedFat 6.1, Cholesterol 6.8, Sodium 202.1, Carbohydrate 34.1, Fiber 0.8, Sugar 11.1, Protein 2.4

SOUR CHERRY CHOCOLATE MOUSSE CAKE



Sour Cherry Chocolate Mousse Cake image

Provided by Marla Orenstein

Categories     Cake     Cookies     Berry     Chocolate     Dessert     Bake     Quick & Easy     Cherry     Fall     Edible Gift     Hazelnut     Jam or Jelly     Gourmet     Peanut Free     Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 24

For sour cherry jam
3/4 cup sour cherry jam or preserves
1 tablespoon balsamic vinegar
2 tablespoons calvados (or other type of brandy)
For shortbread base
2 tablespoons hazelnuts, toasted and skins rubbed off
3 tablespoons sugar
1/2 cup all-purpose flour
1/2 stick (1/4 cup) unsalted butter, softened
2 tablespoons unsweetened Dutch-process cocoa powder
1/8 teaspoon salt
For mousse
1 teaspoon unflavored gelatin (from a 1/4-oz envelope)
3 tablespoons cold water
1/2 cup chocolate hazelnut spread such as Nutella (5 oz)
1/2 cup mascarpone (1/4 lb)
1 1/2 cups chilled heavy cream
2 tablespoons unsweetened Dutch-process cocoa powder
3 tablespoons sugar
For ganache
1/4 cup plus 1 tablespoon heavy cream
3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), chopped
Special Equipment
an 8-inch (20-cm) springform pan; parchment paper

Steps:

  • Make sour cherry jam:
  • In a small saucepan stir together the cherry jam, balsamic vinegar, and calvados. Simmer over low heat until the liquid reduces and thickens, about 10 minutes. Remove from heat and let stand until cooled completely.
  • Make shortbread base:
  • Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide shortbread base off bottom), then lock on side of pan and line bottom with a round of parchment paper.
  • Pulse hazelnuts with sugar in a food processor until nuts are finely chopped. Add flour, butter, cocoa, and salt and pulse just until a dough forms.
  • Press dough evenly onto bottom of springform pan with your fingers. Prick all over with a fork, then bake until just dry to the touch, about 18 to 20 minutes. Transfer base in pan to a rack to cool completely, about 30 minutes. Remove side of pan and carefully slide out parchment from under shortbread, then reattach side of pan around shortbread base.
  • Make mousse while shortbread cools:
  • Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes. Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes. Whisk in chocolate hazelnut spread until combined and remove from heat.
  • Whisk together mascarpone and chocolate hazelnut mixture in a large bowl. Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to high and beat until cream just holds soft peaks. Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined.
  • Use a spoon or rubber spatula to spread the jam mixture evenly on top of shortbread, then spoon the mousse layer on top of the jam, gently smoothing top. Chill, covered, at least 3 hours.
  • Make ganache and glaze cake:
  • Bring cream to a simmer in a small heavy saucepan and remove from heat. Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth. Transfer ganache to a small bowl and cool, stirring occasionally, until slightly thickened but still pourable, about 20 minutes.
  • Run a warm thin knife around inside of springform pan, then remove side. Slide cake off bottom of pan and transfer to a serving plate. Pour ganache onto top of cake and spread, allowing excess ganache to drip down sides.

CHOCOLATE-CHERRY MOUSSE DELIGHT



Chocolate-Cherry Mousse Delight image

I concocted this for a ladies get-together because several of us were watching our weight. I topped each slice of cherry cake with homemade mousse and chocolate covered cherries-sure to delight! -Teresa Gilbreth of Columbia, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 6

1 jar (10 ounces) maraschino cherries with stems
1 package (16 ounces) angel food cake mix
2/3 cup semisweet chocolate chips
1-1/2 cups cold fat-free milk
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Steps:

  • Drain cherries, reserving juice; set cherries aside. Add enough cold water to cherry juice to measure 1-1/4 cups. In a large bowl, beat cake mix and cherry juice mixture on low speed for 30 seconds. Beat on medium for 2 minutes. , Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-50 minutes or until dark golden brown and entire top appears dry. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around sides of cake and remove from pan., In a microwave, melt chocolate chips; stir until smooth. Pat cherries dry with paper towels. Holding cherries by the stem, dip in chocolate; allow excess to drip off. Place on waxed paper; refrigerate until set. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 15 minutes or until thickened. Whisk until smooth. Fold in whipped topping. Slice cake; serve with mousse and dipped cherries.

Nutrition Facts : Calories 280 calories, Fat 5g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 392mg sodium, Carbohydrate 54g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.

NIGELLA'S CHOCOLATE CHERRY MOUSSE FOR TWO



Nigella's Chocolate Cherry Mousse for Two image

Recipe from Nigella Lawson. NYTimes.com. Originally published with AT MY TABLE; In Defense Of Poor, Maligned Chocolate By NIGELLA LAWSON, February 2, 2005

Provided by Second2None

Categories     Dessert

Time 1h

Yield 2 cups, 2 serving(s)

Number Of Ingredients 6

4 ounces bittersweet chocolate, chopped into small pieces
2 tablespoons cherry brandy or 2 tablespoons kirsch
1 tablespoon butter
1 tablespoon light corn syrup
2 -3 tablespoons sugar, as needed
2 large eggs

Steps:

  • In a heavy-based saucepan, combine chocolate, cherry brandy or kirsch, butter and corn syrup. Add 2 tablespoons sugar if using cherry brandy, 3 tablespoons sugar if using kirsch. Melt over very low heat, then scrape into a bowl and allow to cool a little.
  • Separate eggs, and whisk whites until soft peaks form. Beat yolks into cooled chocolate mixture, then gently mix in a dollop of egg whites to lighten mixture. Carefully fold remaining whites into chocolate mixture, taking care to keep mousse airy.
  • Spoon mousse into two wine glasses. Cover with plastic wrap, and refrigerate for at least 2 hours and up to 6 hours before serving. YIELD 2 servings.

Nutrition Facts : Calories 202.3, Fat 10.5, SaturatedFat 5.2, Cholesterol 201.3, Sodium 128.6, Carbohydrate 21.4, Sugar 15.7, Protein 6.3

QUICK CHOCOLATE-CINNAMON MOUSSE WITH CHERRIES



Quick Chocolate-Cinnamon Mousse with Cherries image

Provided by Dave Lieberman

Categories     Dairy     Fruit     Dessert     Freeze/Chill     Chill     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Cherries
8 ounces fresh Bing cherries, pitted
1/3 cup black cherry preserves or other cherry preserves
1/3 cup ruby Port or cherry juice
Mousse
1 1/4 cups chilled heavy whipping cream, divided
1/8 teaspoon (generous) ground cinnamon
4 ounces bittersweet or semisweet chocolate, chopped

Steps:

  • For cherries:
  • Combine cherries, cherry preserves, and Port in heavy small saucepan. Bring to boil over high heat. Reduce heat to medium and boil until juices thicken to syrup consistency, stirring frequently, about 10 minutes. Remove from heat. Transfer to small bowl and chill until cold, about 3 hours. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.
  • For mousse:
  • Combine 1/4 cup cream and cinnamon in small saucepan; bring to boil. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer chocolate mixture to large bowl. Using electric mixer, beat remaining 1 cup cream in medium bowl until soft peaks form. Fold 1/4 of whipped cream into lukewarm chocolate mixture. Fold remaining whipped cream into chocolate mixture in 3 additions just until incorporated. Divide mousse among 4 glasses or bowls. Chill until set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover; keep chilled.
  • Spoon cherries with syrup atop mousse and serve.

WHITE CHOCOLATE MOUSSE CHERRY PIE



White Chocolate Mousse Cherry Pie image

A cookie crust is topped with a cherry-almond filling and light-as-air mousse in this delectable dessert. This pie makes any dinner special. -Bernice V. Janowski, Stevens Point, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8-10 servings.

Number Of Ingredients 16

14 Oreo cookies
3/4 cup chopped macadamia nuts
2 tablespoons butter, melted
FILLING:
1 tablespoon cornstarch
2 tablespoons water
1 can (21 ounces) cherry pie filling
1/2 teaspoon almond extract
WHITE CHOCOLATE MOUSSE:
1 envelope unflavored gelatin
3 cups heavy whipping cream, divided
1/4 cup sugar
1/4 teaspoon almond extract
1 cup cold 2% milk
1 package (3.3 ounces) instant white chocolate pudding mix
Chocolate syrup and curls, optional

Steps:

  • In a food processor, combine cookies and nuts; cover and process until cookies are finely chopped. Add butter; cover and pulse until mixture resembles coarse crumbs., Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack., For filling, combine cornstarch and water in a small saucepan until smooth. Stir in pie filling. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in extract. Cool completely., For mousse, in a small saucepan, sprinkle gelatin over 1/2 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat., In a large bowl, beat remaining cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Gradually beat in gelatin mixture. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold whipped cream mixture into pudding. Refrigerate until slightly firm, about 30 minutes. , Spread cooled filling into crust; top with mousse. Refrigerate for 2 hours or until firm. Garnish with chocolate syrup and curls if desired.

Nutrition Facts : Calories 556 calories, Fat 40g fat (20g saturated fat), Cholesterol 107mg cholesterol, Sodium 338mg sodium, Carbohydrate 46g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.

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Top Asked Questions

How do you make a chocolate cake with cherries?
Melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove to cool for 10 minutes. Meanwhile, simmer the cherries and their syrup in a non-stick frying pan on a medium heat until thick, then remove. Whip the cream to very soft peaks. Separate the eggs, add the yolks to the cream with the sugar, and whisk to combine.
How do you make chocolate mousse with egg whites?
Add a pinch of sea salt to the whites and, with a clean whisk, beat until super-stiff. Fold the cooled chocolate into the cream, then very gently fold that through the egg whites with a spatula. Divvy up the mousse between six glasses or bowls, interspersing the cherries and syrup throughout, and finishing with a few nice cherries on top.
How do you make a chocolate cake with brandy?
In a heavy-based saucepan, combine chocolate, cherry brandy or kirsch, butter and corn syrup. Add 2 tablespoons sugar if using cherry brandy, 3 tablespoons sugar if using kirsch. Melt over very low heat, then scrape into a bowl and allow to cool a little. Separate eggs, and whisk whites until soft peaks form.

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