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Frozen Chocolate Mousse with Cherry Sauce

Frozen Chocolate Mousse with Cherry Sauce

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Slice into portions and freeze on a parchment-lined baking sheet the day of the party; serving dessert will be a cinch.



  • ½ teaspoon unflavored gelatin
  • 6 ounces bittersweet or semisweet chocolate, melted, slightly cooled
  • ⅓ cup coarsely chopped unsalted, roasted pistachios

Sour cherry sauce

  • 1 cup dried tart cherries

Topping and assembly

  • ¾ cup chilled heavy cream
  • ½ vanilla bean, split lengthwise

Recipe Preparation


  • Line an 8½x4½” loaf pan with plastic wrap, leaving a generous overhang on all sides; smooth plastic to avoid lines in finished mousse. Place 1 Tbsp. water in a small bowl. Sprinkle gelatin over and let sit 5 minutes.

  • Using an electric mixer on high speed, beat egg yolks and salt in a large bowl until pale yellow and frothy, about 4 minutes.

  • Fit a small saucepan with thermometer and bring corn syrup, sugar, and ¼ cup water to a boil. Cook until thermometer registers 238°. Remove from heat and add gelatin, stirring to dissolve. With mixer on medium-low, drizzle syrup into egg mixture. Mix in chocolate.

  • Using electric mixer with clean beaters, beat cream in a medium bowl to soft peaks. Mix one-third whipped cream into egg mixture. Fold in pistachios, then remaining whipped cream. Scrape mousse into prepared pan; cover tightly with plastic wrap. Freeze until solid, at least 5 hours.

  • DO AHEAD: Mousse can be frozen 4 days ahead. Keep frozen.

Sour cherry sauce

  • Combine cherries and 2 cups very hot water in a small bowl; let sit 10 minutes to soften.

  • Meanwhile, bring cherry juice, sugar, and ½ cup water to a boil in a small saucepan over medium-high heat. Reduce heat. Drain cherries and add to saucepan; simmer until sugar is dissolved and mixture is slightly thickened, 8–12 minutes. Let cool.

  • DO AHEAD: Cherry sauce can be made 3 days ahead. Cover and chill. Bring to room temperature before using.

Topping and assembly

  • Combine cream, crème fraîche, sugar, and salt in a medium bowl. Scrape in seeds from vanilla bean; discard pod. Beat to soft peaks.

  • Let mousse thaw 5–10 minutes, then unmold, unwrap, and slice with a hot knife. Serve with cherry sauce and topping.

  • DO AHEAD: Topping can be made 30 minutes ahead. Cover and chill.

,Photos by Christopher Testani

Nutritional Content

Calories (kcal) 610 Fat (g) 42 Saturated Fat (g) 23 Cholesterol (mg) 215 Carbohydrates (g) 60 Dietary Fiber (g) 6 Total Sugars (g) 47 Protein (g) 7 Sodium (mg) 105Reviews Section

Chocolate Cherry Snack Bars are No Bake, Plant Based, and Nutritious

I have a bit of a sweet tooth, but over the years, I’ve been able to satisfy it by simply enjoying healthier treats, like these chocolate cherry snack bars. They’re just sweet enough, with good depth of flavor, but made without any added sugars. For people like me, who enjoy carbs for breakfast and for midday energy, these homemade bites are even gift worthy (hint: for mom)!

Cherry Chocolate Mousse Cake

For the cake: Preheat oven to 350 F. Grease a 7-inch springform pan, line bottom with parchment paper. Set aside.

In a large bowl, whisk the flour, baking powder, baking soda and salt. Set aside.

In another bowl, whisk together the boiling water, chocolate and cocoa powder until smooth. Set aside.

Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time. Beat in sour cream and vanilla extract.

Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the chocolate mixture. Repeat with another 1/3 of the flour mixture and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.

Pour batter into the prepared pan, smoothing the surface with a spatula. Bake 35 to 40 minutes or until a toothpick inserted into the cake comes out clean.

Remove cake from the oven and let it cool completely. Unmold the cake, then slice it horizontally into 2 layers.

To prepare cherry sauce, place cherries and sugar in a deep saucepan and simmer until the cherries begin to soften and release juice, about 5 minutes. Remove cherries from the pan and set them aside. Cook the remaining liquid on medium heat until it thickens. Then remove it from the heat and let it cool completely.

To prepare mousse, set up a double boiler with some water in the bottom. Bring the water to a soft simmer. Put the chocolate in the top of the double boiler and leave it over the simmering water to melt.

Divide the eggs yolks and whites. Set the whites aside. Whip the egg yolks with the sugar till it becomes light and creamy. While whipping the eggs, add the melted chocolate, rum and espresso. Whip until fully combined then set aside.

Put the cream in another mixing bowl and whip until it becomes stiff. Add the cream to the chocolate mixture and combine with a spatula until it becomes one liquid.

Beat the egg whites until it becomes stiff and forms peak and add that to the chocolate mixture.

To assemble, line the springform pan ring with parchment paper on the sides and place it on a baking sheet. Place one cake layer back in the springform pan. Spoon 2/3 of the cooled cherry sauce over the cake layer, gently spread out but not all the way to the edge (the juice will spill out). Pour 2/3 of the chocolate mousse mixture onto the cake. Jiggle the pan lightly to level the top.

Place another cake layer on top gently, then layer on the remaining cherry sauce and mousse.

Keep in the refrigerator overnight before serving. Garnish with chocolate curls and cherries.

Death by chocolate

An over-the-top combination of saucy, crisp, cool and cakey elements makes this dessert the perfect chocolate-lover's indulgence. Feel free to switch in store-bought ice-cream or gelato (hazelnut, choc-chip, rum and raisin, and toffee all work well) for the frozen chocolate mousse.



Skill level


Fudge brownie rounds

  • 80 g butter, at room temperature
  • 110 g (½ cup, firmly packed) brown sugar
  • 1 egg yolk
  • 1 tsp natural vanilla essence or extract
  • 60 g good-quality dark chocolate, melted
  • 110 g (¾ cup) plain flour
  • 30 g (¼ cup) cocoa powder
  • ½ tsp baking powder
  • pinch of salt
  • 2 tbsp milk

Frozen chocolate mousse

  • 150 g good-quality dark chocolate (54% cocoa), chopped
  • 125 ml (½ cup) thin cream
  • 3 eggs, separated
  • 2 tbsp caster sugar

Cherry and hazelnut bark

  • 250 g good-quality dark chocolate (70% cocoa), chopped
  • 60 g good-quality milk chocolate
  • 80 g dried cherries
  • 75 g roasted and peeled hazelnuts, halved

Chocolate sauce

  • 55 g (½ cup) cocoa powder, sifted
  • 160 ml (⅔ cup) water
  • 165 g (¾ cup) caster sugar
  • 2 tbsp golden syrup
  • 1 tsp natural vanilla essence or extract
  • 1 tbsp cherry liqueur or liqueur of your choice (optional)
  • 1 tsp butter

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 20-30 minutes
Freezing time 6 hours
Standing time 2 hours

To make the frozen chocolate mousse, combine the chocolate and half the cream in a small heatproof bowl and place over a saucepan of simmering water (make sure the base of the bowl doesn’t touch the water) and stir until the chocolate melts. Remove from the saucepan and set aside to cool slightly. Use an electric mixer with a whisk attachment to whisk the egg yolks and 1 tablespoon of sugar until very thick and pale. Stir in the melted chocolate. Use a clean dry whisk attachment to whisk the egg whites in a medium bowl until soft peaks form. Add the remaining 1 tablespoon of sugar and whisk until thick and glassy. Add a large spoonful to the chocolate mixture and use a spatula or large metal spoon to fold together to loosen the mixture. Add the remaining egg whites and fold together until just combined. Use a clean whisk attachment to whisk the remaining cream in a medium bowl until soft peaks form. Add to the chocolate mixture and fold together until just combined. Spoon the mousse mixture into a freezer-proof serving dish just large enough to hold it, cover and freeze for 6 hours or until frozen.

To make the cherry and hazelnut bark, line an oven tray with non-stick baking paper or foil. Place the dark and milk chocolates in separate microwave-proof bowls. Heat separately on high power for 30-second intervals and stirring between each until melted and smooth. Spread the dark chocolate on the lined tray to a 26 cm x 36 cm rectangle. Use a spoon to dollop the milk chocolate over the dark chocolate and then use a fork to create a marbled effect. Sprinkle the chocolate with the cherries and hazelnuts and then tap the tray on the bench top a couple of times to settle the cherries and nuts into the chocolate. Set aside at room temperature for 2 hours or until set (see Baker’s tips). Break into large pieces.

To make the fudge brownie rounds, preheat oven to 160°C (140°C fan-forced). Line two large oven trays with non-stick baking paper. Use an electric mixer to beat the butter and sugar until pale and creamy. Add the egg yolk and vanilla and beat until well combined. Beat in the melted chocolate. Sift together the flour, cocoa powder, baking powder and salt. On lowest possible speed mix in half the flour mixture, the milk and then the remaining flour mixture until just combined. Place the mixture in the fridge for 20-30 minutes or until firm enough to roll. Roll tablespoonfuls of the mixture into balls and place on the lined tray and 3 cm apart (this mixture will make 20 balls). Use your fingers or the base of a glass to flatten each to about 1 cm thick. Bake in preheated oven for 12-15 minutes, swapping the trays around halfway through baking, or until just baked through (they need to be still a little soft in the centre so that they remain slightly fudgy). Stand on the trays for 3 minutes before transferring to a wire rack to cool.

To make the chocolate sauce, place the cocoa powder in a small saucepan and use a balloon whisk to gradually stir in the water. Add the sugar and golden syrup and cook over medium heat, stirring frequently with the whisk, until the mixture boils. Remove from the heat and stir in the cherry liqueur, vanilla and butter. Transfer to a serving jug, cover with plastic wrap and keep warm.

To serve, place the fudge brown rounds, frozen chocolate mousse with an ice-cream scoop, cherry and hazelnut bark and chocolate sauce in the centre of the table for guests to assemble their own dessert.

Baker’s tips

• The frozen chocolate mousse will keep in the freezer for up to 1 month.

• The setting time for the chocolate, cherry and hazelnut bark will depend on the temperature of your kitchen. If warm you may have to pop it in the fridge to set. It will keep in an airtight container in the fridge for up to 1 weeks.

• The fudge brownie rounds will keep in an airtight container at room temperature for up to 2 days.

• The chocolate sauce will keep in a sealed jar or airtight container in the fridge for up to 1 week.

Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.

View previous Bakeproof columns and recipes here.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook,Twitter, Instagram and Pinterest.

Switch it Up: Vegan Black Forest Chocolate Mousse

When I have the time and some frozen cherries in my freezer, I like to make a cherry compote / sauce to layer with the mousse to make an even more decadent, fancy treat.

I&rsquove included the recipe for the cherry compote in the recipe below, so pick which version you like, based on the time you have and which version you&rsquore craving more. You&rsquoll be happy with either result.

Frozen Chocolate Mousse with Cherry Sauce - Recipes

With electric mixer: Combine eggs and flour. Add sugar and cocoa. Pour in milk gradually, beating continuously and scraping sides of bowl to blend. Add butter and vanilla beat until well mixed.

Allow batter to stand covered 1 hour before making crepes.

Place an 8 inch crepe pan or skillet over high heat and brush lightly with butter. When butter is sizzling but not brown, pour about 1/4 cup batter into pan. Quickly lift pan off heat and swirl to coat bottom and sides, pour excess batter back into bowl. Return to heat and cook about 1 minute or until bottom darkens slightly and looks dry. Watch carefully, since both cocoa and sugar can cause crepes to burn easily. Turn crepe onto paper towel or waxed paper. Continue until all batter is used, brushing pan with butter as needed.

When crepes have cooled, place about 1 heaping tablespoon mousse on each and roll cigar fashion. Place seam side down on baking sheet and freeze. When firm, wrap carefully and keep in freezer until serving.

Chocolate Crepes may also be filled with flavored whipped cream and served with warm Chocolate Sauce.

How to cook with tinned, frozen and dried cherries

The UK cherry season is short and sweet, spanning only a few weeks in June and July, but don't worry if you miss it. There are other ways you can enjoy cherries by buying them tinned, frozen or dried. Each variation is treated slightly differently in the kitchen, bringing something new in terms of flavour and texture. Follow this easy guide along with our favourite recipes and you'll find yourself enjoying this luxurious fruit all year round.

How to cook with tinned cherries

You can buy tinned cherries in most supermarkets these days. As they are often sold in a light sugar syrup, this type of cherry is best used in desserts. Rather than drain the syrup away, use it as Jamie does in his recipe for Cherry Chocolate Mousse from his 5 Ingredients cookbook by simmering the lot in a pan to a rich syrup and drizzling it onto mousse. Or follow the same principle and spoon it over ice cream or yoghurt, or onto this decadent Gluten-Free Black Forest Cake.

/>5 Ingredients Quick & Easy Food />It only takes 5 ingredients and less than 30 minutes />All the recipes from the TV series />Simple, step-by-step recipes

If you're trying to cut the sugar, though, drain the syrup away and throw the cherries into sponges, crumbles, chocolate brownies or these Cherry and Almond Muffins from the brilliant Beginners Get. Sorted cookbook.

How to cook with dried cherries

Dried cherries are very different to fresh cherries, much like raisins are very different to grapes. Dried cherries can be found in most supermarkets and some health food shops. They're wonderful when rehydrated in boiling water until plump and juicy and added to salads, particularly when paired with tangy goat's cheese, such as in this vibrant and colourful salad recipe from Anna Hansen's The Modern Pantry (pictured above). They work just as well in other savoury dishes, such as tagines, Persian stews and couscous salads.

Alternatively, add dried cherries into cakes, muffins or pair them with chocolate in these outrageous Chocolate Cherry Cheesecake Brownies from Baked in America. This all-American inspired recipe mixes sweet almonds and cherries with dark chocolate – an incredible fruit/chocolate pairing that works every time.

How to cook with frozen cherries

If you've got a glut of cherries, you could freeze them to use another day (just remember to de-stone them first) or you can buy pre-frozen cherries in most major supermarkets. You could throw frozen cherries straight into your morning smoothie for a sweet, ice-cold result or, if you want to use them in your cooking, leave them to defrost in the packet or a bowl. One of our frozen cherry favourites is this Croatian Sour Cherry Strudel from Rick Stein: From Venice to Istanbul (pictured above).

The beauty of cooking with frozen cherries is the juice, which you get a lot more of and which will make puddings and bakes stickier and moist. Try this Cherry Bakewell Pudding from Slow Cooked to see what we mean. If you're using the fruit for another recipe, save the juice for using in smoothies or cocktails.

Frozen cherries also work wonderfully when paired with savoury food. Cook them down into a sweet, sticky sauce to serve with pork chops, grilled chicken or pan-fried duck breast. Or throw them into a chilli for a smack of sweetness.

Frozen Chocolate Mousse Pie

Serving Size 1 slice, 1/10 of pie
Calories Per Serving 310
Total Fat 18g
Calories From Fat 160g
Saturated Fat 10g
Trans Fat 0.5g
Cholesterol 40mg
Sodium 120mg
Carbohydrates 34g
Dietary Fiber 1g
Sugar 25g
Protein 4g
Percent Daily Value*: Vitamin A 8%, Calcium 8%, Vitamin C 0%, Iron 6%.


BEAT chocolate with sweetened condensed milk and vanilla in large bowl until well blended. Chill 1 hour.

FOLD in whipped cream. Pour into prepared crust. Freeze 6 hours or until firm. Garnish as desired. Serve immediately.


Serving Size 1 slice, 1/10 of pie
Calories Per Serving 310
Total Fat 18g
Calories From Fat 160g
Saturated Fat 10g
Trans Fat 0.5g
Cholesterol 40mg
Sodium 120mg
Carbohydrates 34g
Dietary Fiber 1g
Sugar 25g
Protein 4g
Percent Daily Value*: Vitamin A 8%, Calcium 8%, Vitamin C 0%, Iron 6%.


Preheat the oven to 350 degrees F (177 degrees C). Spray 9-inch springform pan with a cooking spray.

In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.

In a small cup, dissolve the instant espresso powder in water. Set aside.

In a large mixing bowl with paddle attachment, mix together egg, milk, vegetable oil and vanilla extract on medium speed until well combined. Add dry ingredients and mix on low speed just until everything is incorporated. Stir in mixed espresso. Pour the batter into the cake pan and bake for 20-25 minutes, or until the inserted toothpick comes out clean.

Cool the cake on wire rack for 15 minutes. Remove from pan and let it cool completely.

To make the white chocolate mousse filling, in a small cup sprinkle the gelatin over cold water. Let it stand for 5 minutes.

In a small saucepan, pour ½ cup of heavy cream and bring it to simmer over low heat. Don’t boil. Remove from heat and add the gelatin mixture. Stir until gelatin is fully dissolved.

In medium bowl, pour the warm mixture over white chocolate and using a silicone spatula mix until the chocolate is completely melted.

In a large mixing bowl with whisk attachment, whip the remaining 1 ½ cups of heavy cream until hard peaks. Fold in the whipped cream into the white chocolate mixture.

For make black chocolate mousse Combine the pudding mix and heavy cream in a mixing bowl. I prefer to mix with a hand held mixer, but a whisk is fine too. If using a mixer, start on low speed until well combined. Then, switch to high speed and whip the pudding until thick and fluffy. If mousse is too thick, mix in a bit more heavy cream until you reach the desired consistency. If mixing by hand, simply whisk rapidly for a couple of minutes or until mixture is nice and thick. Refrigerate until ready to use.

When the cake is cooled completely, divide the cake horizontally into two equal layers with a serrated knife. Put the bottom layer into the springform pan and add half of the white chocolate mousse filling. Spread evenly. Place the top layer on a separate plate and pour the remaining white chocolate mousse over it. Place both layers in the freezer for an hour to let the mousse set.

Meanwhile, let’s make the cherry sauce. In a medium saucepan, bring the cherries to boil over medium-high heat.

In a small bowl, whisk together sugar, cornstarch and salt. Add this to the boiling cherries along with vanilla extract and lemon juice. Reduce the heat to medium-low and continue to cook the mixture, stirring constantly with a wooden spoon, for about 5 minutes, or until the sauce thickens. Remove from heat and cool completely.

Pour half of the cherry sauce over the bottom layer with white chocolate mousse, then place the top layer of the cake with white chocolate mousse and pour the remaining cherry sauce.

Coat cake with thicker layer of black chocolate mousse. Fit a piping bag with a medium or large star tip. Fill bag with any remaining chocolate mousse. Decorate the top of cake with piped star boarder. Store cake in the fridge until ready to serve.

  • Author: Amanda McGrory-Dixon
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1 x


This frozen chocolate-cherry mousse pie features a cool, silky chocolate mousse with an Oreo cookie crust and a generous dusting of toasted coconut.


For Oreo Crust
24 Oreos
¼ cup butter, melted

For Chocolate-Cherry Pie
8 ounces semisweet chocolate, chopped
8 tablespoons butter, sliced
3 large eggs, separated
¼ cup sugar
1 ½ cups heavy cream
3 ounces cherry juice
1 ½ cups cherries, fresh or frozen, chopped, pitted and stems removed
¼ cup coconut, toasted


  1. Heat the oven to 350 degrees. In a food processor, crush Oreos until they become fine crumbs. You can also place the Oreos in a plastic zip bag and crush with a rolling pin.
  2. In a bowl, mix Oreo crumbs with melted butter until damp. In a greased pie place, press the crumbs on the bottom and up the sides. Bake for 10 minutes and allow to cool.
  3. In a double boiler or bowl set over a pot of simmering water, melt the chocolate and butter while stirring frequently until smooth.
  4. Add the yolks and beat well with a hand mixer after each addition. Remove from heat.
  5. Using a different bowl, beat the egg whites until they reach the soft peak stage. Add 2 tablespoons of the sugar and beat until stiff peaks form.
  6. In another bowl, beat the cream and sugar until it starts to thicken. Add the cherry juice and keep beating until it forms soft to medium peaks.
  7. Gently fold in the egg whites into the chocolate mixture. Once the egg whites are fully incorporated, fold in the cherry whipped cream and stir in the chopped cherries.
  8. Pour into cooled Oreo crust. Cover with plastic wrap and freeze for a few hours or overnight. Before serving, top with toasted coconut. Enjoy!


If fresh cherries aren't available, you can use frozen cherries. Just thaw and drain excess moisture before using.


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