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KitchAnnette Mousse Dish

Black Cherry Chocolate Mousse

Annette Zito, KitchAnnetteâ„¢
Prep Time 30 minutes
Cook Time 10 minutes
Fridge Time 2 hours
Course Dessert
Servings 6


  • Small bowl
  • Large Saucepot
  • Medium bowl
  • Large Mixing Bowl


  • 1 cup cherries, pitted
  • 5 tbsp sugar
  • 4 cups heavy whipping cream, divided
  • 4 eggs, large, yolks
  • pinch of salt
  • 3 oz dark chocolate, chopped
  • 1 tsp vanilla
  • 1/2 cup chocolate cookies, crumbled


  • Quarter half the cherries and in a small bowl, mix with 2 tbsp sugar. Set aside.
  • In a large saucepot. heat 3/4 cup of cream until just hot.
  • Whisk egg yolks, remaining sugar, and a pinch of salt in a medium bowl. Slowly add the hot cream to the egg mixture, whisking continuously.
  • Transfer the mixture back into the pot, add the chocolate, and cook over low heat, stirring constantly until smooth, about 5-7 minutes. Do not boil. Remove from heat and stir in vanilla.
  • In a large mixing bowl, whip 1-1/4 cups of cream until stiff peaks form. Gently mix in about a fourth of the cream to the chocolate mixture. Fold in the remaining whipped cream, keeping it airy. Cover and chill for at least 2 hours.
  • Whip remaining 2 cups of cream until stiff peaks form. Set aside.
  • Remove mousse from the fridge and spoon a layer into a serving dish. Add a layer of cookie crumbs, then more mouse. Add a teaspoon of chopped cherries, a dollop of whipped cream, and a couple of whole cherries. Serve.