Black Forest Mousse
Designed for professional chefs, check out this Black Forest Mousse recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Carte D'or Chocolate Mousse.

Ingredients
Black Forest Mousse
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E£0.0
Chocolate Mousse:
Semi skimmed milk
/ml
500.0 ml
0%
Carte D'or Chocolate Mousse (6x1Kg)
/g
240.0 g
0%

Sour Cherries:
Castor sugar
/g
150.0 g
0%
White wine vinegar
/ml
40.0 ml
0%
Star Anise
/g
2.0 g
0%
Cinnamon sticks
/g
10.0 g
0%
Chantilly Cream:
Whipped cream
/ml
300.0 ml
0%
Icing sugar
/g
16.0 g
0%
Vanilla extract
/ml
5.0 ml
0%
To Assemble:
Chocolate Brownies
/g
500.0 g
0%
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Chocolate Mousse:
-
Semi skimmed milk 500.0 ml
Sour Cherries:
-
Castor sugar 150.0 g
-
White wine vinegar 40.0 ml
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Star Anise 2.0 g
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Cinnamon sticks 10.0 g
Chantilly Cream:
-
Whipped cream 300.0 ml
-
Icing sugar 16.0 g
-
Vanilla extract 5.0 ml
To Assemble:
-
Chocolate Brownies 500.0 g
Preparation
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Chocolate Mousse:
- Pour the cold milk into a bowl and add the Carte D'or Chocolate Mousse.
- Whisk with an electric mixer for 2 minutes at a low speed followed by 5 minutes at high speed.
- Place into a piping bag.
-
Sour Cherries:
- Heat the sugar then vinegar together until a light caramel is achieved.
- Reduce the heat and add the star anise, cinnamon and cherries.
- Cover the pan and keep on a low heat for 3-5 minutes until the cherries are cooked. Allow to cool, and keep chilled until needed.
-
Chantilly Cream:
- Pour the cream into a large mixing bowl then whisk until soft peaks form.
- Add in the icing sugar and vanilla extract and mix in gently until well incorporated.
- Set aside.
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To Assemble:
- Cut the brownie into small cubes and place at the base of each dessert glass.
- Pipe the chocolate mousse onto the brownie.
- Quenelle or pipe some chantilly cream on to each mousse and top with the spiced sour cherries and the cooking liquor.