Cherry Chocolate Mousse


Prep time: 
10 minutes
Cooking time: 
30 minutes


Sweet, dark and creamy


  • 200 g good quality dark chocolate (70% cocoa or higher)
  • 400 g pitted cherries
  • 100 ml simple syrup
  • 200 ml double cream
  • 4 large free-range eggs
  • 2 tablespoons golden caster sugar


  1. Melt the chocolate in a heatproof bowl over a pan of gently simmering water, then remove to cool for 10 minutes.
  2. Meanwhile, simmer the cherries and the simple syrup in a non-stick frying pan on a medium heat until thick, then remove.
  3. Whip the cream to very soft peaks.
  4. Separate the eggs, add the yolks to the cream with the sugar, and whisk to combine.
  5. Add a pinch of sea salt to the whites and, with a clean whisk, beat until super-stiff.
  6. Fold the cooled chocolate into the cream, then very gently fold that through the egg whites with a spatula.
  7. Divvy up the mousse between six glasses or bowls, interspersing the cherries and syrup throughout, and finishing with a few nice cherries on top.


Photo Credit: Jonny Hughes @jonny2love
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