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Black Forest Mousse is an easy dark chocolate mousse swirled with a kirsch cherry sauce.

Black Forest Mousse

  • Author: Lindsey
  • Prep Time: 30
  • Total Time: 30 minutes
  • Yield: 6 1x


An easy dark chocolate mousse swirled with a kirsch cherry sauce and unsweetened whipped cream. An easy make-ahead dessert for entertaining or Valentine’s Day!



Black Cherry Sauce:

  • 6 oz Frozen black cherries, thawed
  • 40 g Sugar
  • 1/8 t Citric acid
  • 1/8 t almond extract
  • ½ T Kirsch or other liquor

Chocolate Mousse:

  • 80 g Egg yolks (4 yolks)
  • 42 g Sugar (3 T)
  • 225 g Semi-sweet chocolate, chopped
  • 390 g Heavy cream (1 ½ cups), for mousse

Whipped Cream Topping:

  • 130 g Heavy Cream ( ½ Cup), for topping


  1. Whip heavy cream to medium peaks and place in the refrigerator. If you are a badass with a kitchen scale, and I know you are, you can whip both the cream for the mousse and the topping together and then divide it afterwards by weight.
  2. Make the black cherry sauce by combining cherries (and their juices), sugar, citric acid and almond extract in a small sauce pot. Cook on medium until the sauce holds a line on a spatula. Pour into a bowl and cool completely. If it isn’t cool when you put it in the mousse, it will deflate it.
  3. Resume making the mousse:
  4. Melt chocolate and allow to cool to just above body temperature. It should feel warm to the touch.
  5. In the bowl of a stand mixer beat yolks and sugar until tripled in volume and pale yellow. Add chocolate and beat well. This with thicken considerably. Move quickly to ensure it doesn’t continue to thicken.
  6. Sacrifice some whipped cream by adding a small amount of whipped cream to the chocolate mixture. Fold aggressively to incorporate. Quickly then fold the chocolate into the rest of the whipped cream. Spoon immediately into containers. You can also pipe the mousse into coupes as I did, but the resulting mousse will be a bit more dense.
    Dollop a bit of the cherry sauce into the center of the mousse. You can also fold the cold cherry sauce into the mousse if you want.
  7. Spread a bit of the unsweetened whipped cream on top. Refrigerate. The longer the mousse is out at room temperature, the more dense it will be.


This makes 6 generous servings or 8 smaller ones. I presented mine in mismatched champagne coupes that I found on Etsy, but you could spoon into ramekins, decorative bowls, ice cream bowls…your imagination is your limit!

  • Category: Desserts

Keywords: black forest mousse recipe, valentines day desserts, make ahead desserts, desserts for entertaining, chocolate desserts

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