BLACK FOREST MOUSSE
Black Forest Mousse is an easy dark chocolate mousse swirled with a kirsch cherry sauce. An unsweetened whipped cream tops it off for the perfect finish!
Provided by Lindsey
Categories Dessert
Time 30m
Number Of Ingredients 10
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
With layers of rich chocolate mousse, juicy cherry compote, and fresh whipped cream, this Black Forest Mousse is irresistible.
Provided by Leslie Jeon
Categories Dessert
Time 45m
Yield 8
Number Of Ingredients 16
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 CHOCOLATE MOUSSE SHOTS
Make and share this Black Forest Chocolate Mousse Shots recipe from Food.com.
Provided by Sarah_Jayne
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 267.1, Fat 26.9, SaturatedFat 16.2, Cholesterol 118.1, Sodium 42.2, Carbohydrate 9.2, Fiber 4.1, Sugar 1.2, Protein 5.9
BLACK FOREST MOUSSE
I like that this recipe because its simple and I love chocolate and almond and serve this with coffee. I do not add the cherries by the way.
Provided by Debi Newton @simplysimple
Categories Puddings
Number Of Ingredients 8
Steps:
- • COMBINE chocolate with sweetened condensed milk in large bowl. Beat in water, pudding mix and 1/2 teaspoon almond extract. Freeze 5 minutes.
- • FOLD in whipped cream. Spoon equal portions into dessert dishes.
- • STIR remaining 1/4 teaspoon almond extract into cherry pie filling; spoon over desserts. Garnish as desired.
BLACK FOREST MOUSSE DESSERT
Impress your guests with the Black Forest Mousse Dessert from My Food and Family! With all those layers of flavor going on, serving this dish in a clear bowl is a must. In this black forest mousse, chocolate plus cherries adds up to one delicious dessert.
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 5
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.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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