Project Description

Cherry Kirsch Chocolate Mousse


  • 125g Dark Chocolate – 25.98%
  • 10g Unsalted Butter – 2.07%
  • 3 Large Egg Yolks – 9.74%
  • 3 Large Egg Whites – 28.52%
  • 127g Double Cream – 26.42%
  • 35g Caster Sugar – 7.27%

Cherry Kirsch Chocolate Mousse Recipe

Cherry Kirsch Chocolate Mousse recipe is an easy dessert made with a cherry kirsch flavour.


1. In a small bowl melt the chocolate and butter in the microwave in 30 second bursts, stirring in between. Leave to one side to cool

2. Separate the eggs, place the yolks in a small bowl and the whites into a large bowl

3. Gently whisk the yolks with a fork

4. Then whisk the egg whites and add the sugar until firm peaks form

5. Using the same beaters, whisk the double cream to stiff peaks

6. Using a silicone spatula gently fold the egg yolks into the cream – 8 folds max, streaks are ok

7. Once the chocolate has cooled (lukewarm but runny) pour it into the yolk and cream mixture and fold together – 8 folds max, streaks are ok

8. Add ¼ of the egg whites into the chocolate mixture and fold through until incorporated – aim for 10 folds, smear against the bowl to blend the egg whites

9. Pour the chocolate mixture into the remaining egg whites, add the flavour and fold until fully incorporated – 12 folds max

10. Transfer into a piping bag and pipe into 50ml tasting cups

11. Then refrigerate for at least 5 hours to set