Black Forest Chocolate Mousse
Layers of dark chocolate mousse, cherry jam, and whipped cream
Ingredients
For the mousse:
- 2 tbsp water
- 1/3 cup sugar
- 1 whole egg
- 1 egg yolk
- 3.5 g powdered gelatin half a 7 g envelope
- 1 3/4 cup heavy cream
- 170 g semisweet chocolate melted
For whipped cream:
- 1 cup heavy cream
- 4 tbsp powdered sugar
- 1 tsp vanilla
For the cherry jam: (or use jarred)
- 3 cups pitted cherries
- 1/2 cup water
- juice from 1/2 lemon
- 1/2 cup sugar
- 1 tbsp cornstarch
- 1 tsp vanilla
Instructions
Make the jam:
- Combine everything but vanilla in a sauce pan and cook, stirring often, until boiling. Then simmer for about 10 minutes until thickened. Add a little more water as needed. Cool fully before using.
Make the mousse:
- Melt the chocolate and set aside to cool.
- In a small pan combine the sugar and water and stir. Heat over medium, watching the temp until it reaches 240. Watch it closely because the temp is important here.
- While the sugar is heating, whip the egg and yolk in stand mixer with whisk until it is lighter in color and fluffy. When the syrup is 240, slowly pour it at the edge of the bowl into the eggs and whisk until the mixture is cool to the touch and fluffy.
- Bloom the gelatin by combining with a small amount of water and once it is hydrated, microwave for 10 seconds to melt it.
- Once the egg mixture is cool to the touch, drizzle in the melted gelatin and mix until combined. Fold in the cooled melted chocolate. Whisk the cream to soft peaks and fold in to the chocolate mixture just until combined. Put into a piping bag and into the fridge to set up a little while you make the whipped cream.
Make the whipped cream:
- Combine the cream, sugar and vanilla in the stand mixer and whisk until soft peaks form. Put into a piping bag.
To assemble:
- Using a glass cup or bown, pipe a layer of mousse, cover with some cherry jam, then a layer of whipped cream. Repeat until you use all the ingredients.
Tried this recipe?Let us know how it was!