Rethink the traditional black forest cake and make some of these black forest mousse cups. These are easy to make and don’t require any baking!
Using bottled cherries and cherry jam eliminates the need to make your own compote. If you want this dessert with the traditional Black Forest addition of kirsch, you can use it in place of the orange liqueur.
- 200 g dark chocolate
- 600 ml thickened cream
- ¼ cup (55 g) caster sugar
- 2 tbsps orange-flavoured liqueur (see liqueur substitution tip)
- 670 g jar bottled morello cherries
- ½ cup (160 g) cherry jam
- 30 g Flake chocolate bar
Melt the dark chocolate in a bowl over a saucepan of barely simmering water. Remove from heat and cool for 5 mins.
Whip the cream, sugar and liqueur in a bowl with an electric mixer until soft peaks form.
Reserve ¼ of cream mixture for decoration, and refrigerate. Stir ¼ of remaining cream mixture into the chocolate, and fold this chocolate mixture through the cream mixture. Refrigerate for at least 1 hour.
Stir cherries and jam in a small bowl. Spoon half the mousse into bases of four serving glasses. Top with half the cherry mixture. Repeat layers. Decorate with
reserved cream; crumble Flake chocolate bar over the top.
LIQUEUR SUBSTITUTION TIP: You can use Grand
Marnier, Cointreau or triple sec, or substitute with orange juice.
Photo: John Paul Unizar/bauersyndication.com.au