Hello everyone! I’m sorry I haven’t had a chance to write anything on my blog in such a long time (middle of summer I think!). I have been busy at University and haven’t had time to do any writing, or even much baking! But, I’ve got a nice month off now for the Christmas break and I am making use of my time by baking and cooking when I get a free moment.
For Christmas I received Jamie Oliver’s 5 Ingredients Quick and Easy Food cookbook, which although includes mostly savoury dinner meals, it does include a lovely dessert section at the end. Today, I made one of these dessert recipes, the Cherry Chocolate Mousse. I am going to quickly run through how I made them, and add in tips on how to make these your own.
200g Dark Chocolate (70%)
400g Tinned, Pitted Black Cherries in Syrup
200ml Double Cream
2 Tbsp Golden Caster Sugar
This recipe makes enough for 6 desserts, however I halved the ingredients to make enough for my parents and I. It takes around half an hour to make, and although I suggest leaving them in the fridge to set slightly before serving, they would be just as lovely at room temperature.
Using a glass bowl over simmering water in a saucepan, melt the chocolate down, and leave for 10 minutes, or until fairly cool. To speed this process up, boil the water in the kettle first and then continue to simmer over a medium heat in the pan.
Next, measure out your cherries. If using a whole tin, then just include all the syrup. However, as I used half of the ingredients, I used 175g of cherries and 50g of syrup. I used about half a jar of Opies Black Cherries in Luxardo Kirsch, a cherry liqueur. This added a lovely alcoholic flavour to the dessert. Once measured, simmer the cherries and syrup in a non-stick frying pan, until the syrup begins to thicken and the cherries soften. This took me roughly 5-10 minutes. You will start to notice the syrup thicken slowly, but don’t let too much of it evaporate off, especially if the syrup is alcoholic!
Next, measure the cream into a medium bowl, and whip with a whisk (either electric or hand whisk if you’re strong!) until it forms soft peaks. Separate out the egg yolks from the whites (keep the whites for later) and place into the whipped cream. Add the sugar (I used soft brown sugar instead of caster sugar, which works just as well), and whisk together until combined.
Take your egg whites, adding a small pinch of fine sea salt, and whip until very stiff. Be sure to use a clean whisk for this, to make sure your egg whites become fluffy and not contaminated with egg yolk!
Add the cooled chocolate to the cream mixture, folding it in until completely mixed.
Then very gently, fold the chocolate-cream mix into the egg whites. Be sure not to knock any air out, as this is making your final mousse texture which should be light and airy.
Finally, place into small glasses or glass bowls, adding a layer of mousse at the bottom, then a few cherries with some syrup, then some more mousse, and then a final few cherries to top the dessert off. Clean up the edges of the glass and you’re good to go!
If you fancy boozing this up even more, try adding chocolate Baileys cream liqueur into the mixture, just before you add the egg whites. This will give the mousse a warming kick, as well as the Kirsch cherries of course!
To finish, you could add a pair of whole fresh cherries to the top of the glass! Just don’t forget to tell people there are stones!
These were super delicious and I hope to be making some more yummy things from this recipe book in the future, whilst I have some time off.
I hope you enjoyed this post and think about giving these gorgeous desserts a go at your next dinner party, or perhaps just an indulgent mid-week treat! They’re so quick and easy, even easier if you have an electric whisk! And they look beautiful! What more could a chocolate lover want?!
Thank you for reading and come back soon for more yummy cooking inspiration!
P.s. – all recipe inspiration comes from Jamie Oliver’s 5 Ingredients Quick and Easy Food cookbook .