Black Forest Chocolate Mousse Shots Recipes

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 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 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 CAKE WITH CHOCOLATE-ALMOND MOUSSE FROSTING

Steps:

• MIX cake according to package directions (two or three layers may be used); BLEND in 1 teaspoon almond extract; FOLD in 1/2 cup semi-sweet chocolate bits or chips; BAKE cake according to package directions.
• COOL cakes completely in pans on wire rack.
• COMBINE 20-21 oz cherry pie filling, 1/4 cup light corn syrup, 1/4 teaspoon almond extract, 1/4 teaspoon rum extract, and 1/4 teaspoon Angostura bitters.
• WARM mixture in a medium saucepan over medium heat until it gently bubbles and thickens, stirring occasionally (about 7 minutes); ALLOW mixture to cool (If you are making a three-layer cake, this recipe for the filling should be doubled).
• TURN one cake onto cake plate, flat-side up; SPREAD cherry mixture evenly; TURN other cake round carefully onto plate or hand; PLACE flat suface over cherry filling; REPEAT, if a third layer is used.
• MELT 12 ounces chocolate chips in double boiler at medium temperature with 1 cup whipping cream; COOL.
• BEAT remaining one cup whipping cream with an electric mixer on low speed until soft peaks form tips curl); ADD 1 tablespoon powdered sugar, 1/4 teaspoon almond extract, and chocolate chip/whipping cream mixture; CONTINUE beating on low speed until stiff peaks form (tips stand straight).
• FROST completely cooled cake layers one at a time, decorating outermost surface in swirls with a spoon.
• GARNISH with 1 oz semisweet chocolate shavings (create shavings or curls using a swivel vegetable peeler or a cheese grater with a semisweet chocolate bar; pitted maraschino or sour cherries and/or sliced almonds may be added as additional garnish, if desired).
• SLICE, serve and enjoy!