This Chocolate Mousse Recipe is rich and decadent plus it’s a snap to make! It’s wonderful on its own or top with our delicious drunken cherries.
If you’re a chocolate mousse lover then this chocolate mousse recipe is for you.
I’ve made many a chocolate mousse recipe over the years and I’ve made tweaks as I go. I never wrote a recipe down, instead just tasted as I went, varying the amount of chocolate and whipped cream to suit my mood.
It wasn’t until I went cherry-picking a few weeks ago that I stepped it up a notch. This chocolate mousse recipe is so good that it probably jumped up three or four notches, actually. The drunken cherries take it from a really good treat to something you
could should serve the next time you need an easy dessert that will impress as well.
The drunken cherries here need to start with fresh, pitted cherries. Don’t even think about using canned, the flavor will be way too sweet; canned and fresh just don’t taste the same. These drunken cherries aren’t too sweet which is perfect with the chocolate mousse. The brandy flavor is very subtle, it gives just a hint that there’s a little something extra there.
Chocolate mousse isn’t difficult to make but you do need the right ratios. It should be chocolatey enough without being too rich and with just the right amount of cream so the texture is smooth, creamy and luscious. I swear I’ve never made a batch and sat down with the entire bowl of chocolate mousse in my lap while watching a Breaking Bad marathon. I really haven’t…but boy, that sounds like one awesome evening!
- 4 egg yolks
- 1/4 cup sugar
- 3 cups heavy cream, divided
- 1 cup semisweet chocolate chips
- 1 tablespoon sugar
- 2 cups fresh cherries, pitted
- 1 tablespoon brandy
- fresh cherries and fresh mint leaves for garnishing (optional)
- Using a stand mixer, beat egg yolks on high until thick and lemon colored, about 3 minutes. Reduce speed to low and slowly beat in sugar.
- Heat 1 cup whipping cream in over medium heat until hot. Temper the eggs by slowly drizzling in half of the hot whipping cream into egg yolk mixture while vigorously whisking. Add egg mixture to remaining cream on stove. Cook over low heat until mixture thickens, about 6 minutes. Remove from heat.
- Add chocolate chips to cream/egg mixture and stir until melted. Cover and refrigerate 2 hours, just until chilled.
- Meanwhile, mix together sugar and 2 tablespoons water in a saucepan. Heat until sugar dissolves.
- Add cherries and cook over medium-low heat until the cherries are start to soften and break down slightly (about 10 minutes).
- Remove the pan from the heat and stir in brandy. Place in refrigerator to chill.
- Whip remaining whipping cream until stiff peaks form. Fold all but 1/2 cup whipped cream into chilled chocolate mixture.
- Layer chocolate mousse and cherries in dessert dishes or glasses. Top with remaining whipped cream and garnish with a fresh cherry and fresh mint leaves, if desired.