Black Forest Mousse
Ingredients
Black Forest Mousse
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€1.27
For the Chocolate Mousse:
Carte D’Or Chocolate Mousse 720g
/g
240.0 g
0%
Semi skimmed milk
/ml
500.0 ml
0%
For the Sour Cherries:
Caster sugar
/g
150.0 g
0%
White wine vinegar
/ml
40.0 ml
0%
Cherries
/g
240.0 g
0%
Cinnamon Sticks
/g
10.0 g
0%
Star anise
/g
2.0 g
0%
For the Chantilly Cream:
Whipping cream
/ml
300.0 ml
0%
Sugar, icing
/g
16.0 g
0%
Vanilla extract
/ml
5.0 ml
0%
To assemble:
Chocolate brownies
/g
500.0 g
0%
/
For the Chocolate Mousse:
-
Semi skimmed milk 500.0 ml
For the Sour Cherries:
-
Caster sugar 150.0 g
-
White wine vinegar 40.0 ml
-
Cherries 240.0 g
-
Cinnamon Sticks 10.0 g
-
Star anise 2.0 g
For the Chantilly Cream:
-
Whipping cream 300.0 ml
-
Sugar, icing 16.0 g
-
Vanilla extract 5.0 ml
To assemble:
-
Chocolate brownies 500.0 g
Preparation
-
For the 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.
-
For the 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.
-
For the 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.
-
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.
