Jamie Oliver’s Cherry Chocolate Mousse is made with dark chocolate, black pitted cherries in syrup, double cream, free-range eggs, and golden caster sugar. This delicious Cherry Chocolate Mousse recipe creates a rich and creamy dessert that takes about 45 minutes to prepare and can serve up to 6 people.
This Cherry Chocolate Mousse Recipe Is From 5 Ingredients Quick & Easy Food Cookbook by Jamie Oliver.
Ingredients Needed:
- 200g quality dark chocolate (70%)
- 1 x 400g tin of black pitted cherries in syrup
- 200ml double cream
- 4 large free-range eggs
- 2 tablespoons golden caster sugar
How To Make Cherry Chocolate Mousse:
- Melt the chocolate: Place the chocolate in a heatproof bowl over a pan of gently simmering water. Stir until melted, then remove from heat and let it cool for 10 minutes.
- Cook the cherries: In a non-stick frying pan, simmer the cherries and their syrup over medium heat until thickened. Set aside to cool.
- Whip the cream: In a large bowl, whip the double cream to very soft peaks.
- Prepare the egg yolk mixture: Separate the eggs. Add the yolks to the whipped cream, along with the golden caster sugar, and whisk to combine.
- Beat the egg whites: Add a pinch of sea salt to the egg whites and beat them with a clean whisk until super-stiff peaks form.
- Fold in the chocolate: Gently fold the cooled melted chocolate into the cream mixture. Then, very carefully fold in the beaten egg whites using a spatula, making sure to keep the mixture light and airy.
- Assemble the mousse: Divide the mousse mixture between six glasses or bowls, layering in the cherries and their syrup. Finish by placing a few cherries on top for decoration.
Recipe Tips
- Cool the chocolate properly: Let the melted chocolate cool for 10 minutes before folding it into the cream to prevent it from curdling.
- Beat the egg whites until stiff: Make sure the egg whites are beaten to stiff peaks so the mousse is light and airy.
- Fold gently: When mixing the chocolate and cream with the egg whites, fold gently to keep the mousse fluffy and not dense.
- Layer cherries carefully: As you add the cherries and syrup, make sure to spread them evenly to get the perfect balance of chocolate and cherry in every bite.
- Chill before serving: Let the mousse chill in the fridge for at least an hour before serving for the best texture and flavor.
How To Store Leftovers
Place the leftover mousse in an airtight container or cover the bowls/glasses tightly with plastic wrap. Store in the fridge for up to 2 days.
Nutrition Facts
- Calories: 406
- Fat: 25.4g
- Saturates: 14.8g
- Sugars: 39.7g
- Salt: 0.5g
- Protein: 7.6g
- Carbs: 40g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Pear Dessert
- 5 Ingredients Apple Crumble Cookies
- 5 Ingredients Fig Tart
- 5 Ingredients Orange Polenta Cake
Jamie Oliver 5 Ingredients Cherry Chocolate Mousse
Description
Jamie Oliver’s Cherry Chocolate Mousse is made with dark chocolate, black pitted cherries in syrup, double cream, free-range eggs, and golden caster sugar. This delicious Cherry Chocolate Mousse recipe creates a rich and creamy dessert that takes about 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Melt the chocolate: Place the chocolate in a heatproof bowl over a pan of gently simmering water. Stir until melted, then remove from heat and let it cool for 10 minutes.
- Cook the cherries: In a non-stick frying pan, simmer the cherries and their syrup over medium heat until thickened. Set aside to cool.
- Whip the cream: In a large bowl, whip the double cream to very soft peaks.
- Prepare the egg yolk mixture: Separate the eggs. Add the yolks to the whipped cream, along with the golden caster sugar, and whisk to combine.
- Beat the egg whites: Add a pinch of sea salt to the egg whites and beat them with a clean whisk until super-stiff peaks form.
- Fold in the chocolate: Gently fold the cooled melted chocolate into the cream mixture. Then, very carefully fold in the beaten egg whites using a spatula, making sure to keep the mixture light and airy.
- Assemble the mousse: Divide the mousse mixture between six glasses or bowls, layering in the cherries and their syrup. Finish by placing a few cherries on top for decoration.
Notes
- Cool the chocolate properly: Let the melted chocolate cool for 10 minutes before folding it into the cream to prevent it from curdling.
- Beat the egg whites until stiff: Make sure the egg whites are beaten to stiff peaks so the mousse is light and airy.
- Fold gently: When mixing the chocolate and cream with the egg whites, fold gently to keep the mousse fluffy and not dense.
- Layer cherries carefully: As you add the cherries and syrup, make sure to spread them evenly to get the perfect balance of chocolate and cherry in every bite.
- Chill before serving: Let the mousse chill in the fridge for at least an hour before serving for the best texture and flavor.
Jamie Oliver 5 Ingredients Cherry Chocolate Mousse