Black Forest Mousse

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  • Each serving
  • 600 cal
  • 51g fat (30g sat)
  • 145mg chol
  • 30mg sodium
  • 34g carb
  • 2g fiber
  • 25g sugars
  • 4g protein


  • 7 ounces bitter or semi-sweet chocolate, chopped
  • 1 tablespoon unsalted butter
  • 1 large egg yolk
  • 2 cups heavy whipping cream, divided
  • 1 tablespoon granulated white sugar
  • ½ teaspoon vanilla extract
  • 3 cups (12 ounce bag) pitted frozen dark cherries, thawed and drained, juiced reserved
  • 2 teaspoons rum extract or almond extract
  • 2-ounce piece dark chocolate, shaved


Combine chopped chocolate and butter in a double boiler over lightly simmering water. Do not overheat the chocolate: you should always be able to touch/hold the top pan or bowl. Stir to melt completely. Remove the melted chocolate from the heat and double boiler. Whisk in the egg yolk and set aside to cool.

Pour ¾ cup of the cream into a chilled bowl of a mixer and beat on medium speed until it starts to thicken. Add the sugar and vanilla and whisk until the cream starts to form stiff peaks. Carefully fold the whipped cream into the cooled chocolate mixture to prepare the mousse. Cover and chill until ready to serve.

Place the cherries on a plate lined with paper towels.

Use an electric beater to beat the remaining 1 ¼ cups cream in a bowl until soft peaks form. Add the rum or vanilla extract; beat to combine.

Layer the cream mixture, mousse, cherries and a little reserved juice among serving glasses, finishing with cream mixture. Top with shaved chocolate to serve.

Special notes:

Note: You can create a syrup from the cherry juice by adding 1 to 2 tablespoons sugar to the reserved juice and simmering until slightly thickened.

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