Frozen Chocolate Cherry Mousse

With only 2 sleeps till Christmas, I am just scraping in with one more recipe.

A little similar in theme to the semifreddo, this is a 4 ingredient, ‘super easy to prepare’ dessert.

You’ve got just enough time to add it to your menu, or keep it in mind when entertaining through the rest of the summer season.

You just can’t go wrong with a pairing of chocolate and cherries.

The original recipe was found in a TASTE.com.au Christmas magazine in 2011, but I left out the liqueur to make it more kid-friendly and changed the milk chocolate to dark, as we are dark chocolate lovers in our house.

As the year draws to a close I want to say THANKS for cooking along with me this year.

When I started this blog almost a year ago, I was totally prepared for my family and a few close friends to be a tiny bit interested and maybe follow along occasionally.

I have been more than surprised that both family, friends and strangers have stopped by, read and cooked with me.

I do hope you may have learnt just one new thing or tried just one new recipe, that feeding your family at 6pm on a Tuesday night may have become just a little easier with some quick dinner ideas.

Most importantly, I hope that whether you are a passionate foodie or not, that you keep finding joy in sharing a table with those around you; family, friends and strangers alike.

The extract below sums up so much of how I feel. It is one of many gems of wisdom I found in a beautiful book called Bread and Wine, a love letter to life around the table, by Shauna Niequist.

“It’s not actually strictly about the food for me. It’s about what happens when we come together, slow down, open our homes, look into one another’s faces, listen to one another’s stories.

It happens when we leave the office and get a babysitter and skip our workouts every so often to celebrate a birthday or an accomplishment or a wedding or a birth, when we break out of the normal clockwork of daily life and pop the champagne on a cold, grey Wednesday, for no other fact that the faces we love are gathered around our table.

It happens when we enter the joy and the sorrow of the people we love, and we join together at the table to feed one another and be fed, and while it’s strictly not about the food, it doesn’t happen without it. 

Food is the starting point, the common ground, the thing to hold and handle, the currency we offer to one another.”

Wishing you and your family a precious Christmas as you celebrate Jesus birth.

Until next year….

E x

Frozen Chocolate Cherry Mousse

  • Prep Time: 15m
  • Cook Time: 5m
  • Total Time: 20m

Ingredients

  • 200 grams dark chocolate, chopped
  • 3 eggs, separated
  • 1 1/2 cups (375ml) thickened cream, whipped
  • 400 grams jar of pitted morello cherries, drained
  • Fresh Cherries, grated chocolate or icing sugar to serve.

Method

  1. Line a loaf tin with glad wrap, leaving enough hanging over the edges to cover the top later.
  2. Melt chocolate in the microwave, on high for 1 minute. Remove and stir and if it needs more time, microwave in 20 second bursts, stirring in between. This means you won\'t burn your chocolate.
  3. Set aside to cool a little.
  4. Stir in the egg yolks, cream and cherries.
  5. Using electric beaters, beat the egg whites until firm peaks form. This means when you remove the beaters, the mixture will stand in tall, straight 'peaks'.
  6. Fold the egg whites into the chocolate mixture in two batches.
  7. Spoon into the loaf tin and smooth over the top. Cover with glad wrap and freeze over night until firm.
  8. Turn mousse onto a serving platter, top with cherries and grated chocolate or dust with icing sugar.

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