Black Forest Mousse

Name: Black Forest Mousse
Yield: 10
Ingredients: 500.0ml Semi skimmed milk; 240.0g Carte D'or Chocolate Mousse (6x1Kg); 150.0g Castor sugar; 40.0ml White wine vinegar; 2.0g Star Anise; 10.0g Cinnamon sticks; 300.0ml Whipped cream; 16.0g Icing sugar; 5.0ml Vanilla extract; 500.0g Chocolate Brownies

Designed for professional chefs, check out this Black Forest Mousse recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Carte D'or Chocolate Mousse.

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Chocolate Mousse:

Semi skimmed milk 500.0 ml
Carte D'or Chocolate Mousse (6x1Kg) 240.0 g

Sour Cherries:

Castor sugar 150.0 g
White wine vinegar 40.0 ml
Star Anise 2.0 g
Cinnamon sticks 10.0 g

Chantilly Cream:

Whipped cream 300.0 ml
Icing sugar 16.0 g
Vanilla extract 5.0 ml

To Assemble:

Chocolate Brownies 500.0 g

Desserts

Western Cuisine

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Preparation

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.
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.
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.

Desserts

Western Cuisine

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Black Forest Mousse

Ingredients