Chocolate Cherry Mousse

By Nigella Lawson

Updated Aug. 12, 2024

Chocolate Cherry Mousse
Andrew Scrivani for The New York Times
Total Time
30 minutes plus 2 to 6 hours' refrigeration
Rating
4(151)
Comments
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This is a not-very-sweet, very grown up chocolate mousse, and it is quite easy to make. If you prefer the idea of a chocolate orange mousse, substitute Cointreau. Rum works well, too. Or you could use coffee in place of the alcohol. In any case, eating it is an example of living well.

Featured in: AT MY TABLE; In Defense Of Poor, Maligned Chocolate

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Ingredients

Yield:2 servings
  • 4ounces bittersweet chocolate, chopped into small pieces
  • 2tablespoons cherry brandy or kirsch
  • 1tablespoon butter
  • 1tablespoon light corn syrup
  • 2 or 3tablespoons sugar, as needed
  • 2large eggs
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

527 calories; 28 grams fat; 15 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 61 grams carbohydrates; 3 grams dietary fiber; 55 grams sugars; 9 grams protein; 85 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a heavy-based saucepan, combine chocolate, cherry brandy or kirsch, butter and corn syrup. Add 2 tablespoons sugar if using cherry brandy, 3 tablespoons sugar if using kirsch. Melt over very low heat, then scrape into a bowl and allow to cool a little.

  2. Step 2

    Separate eggs, and whisk whites until soft peaks form. Beat yolks into cooled chocolate mixture, then gently mix in a dollop of egg whites to lighten mixture. Carefully fold remaining whites into chocolate mixture, taking care to keep mousse airy.

  3. Step 3

    Spoon mousse into two wine glasses. Cover with plastic wrap, and refrigerate for at least 2 hours and up to 6 hours before serving.

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Ratings

4 out of 5
151 user ratings
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Comments

Susan L

Don't be so wimpy
Unless you are severely compromised, eggs are fine. Probably healthier than you are

Belinda S

This was really excellent.
I made the mistake of not letting the chocolate mixture cool enough, so when I folded in the egg whites, it did not stay light and fluffy, but rather became more of a pudding consistency. Nevertheless, I topped it with a dollop of whipped cream and a few raspberries, and everyone thought it was delicious.
I used an Italian liquor (like an amaretto) and it was quite sweet so would use one less tablespoon of sugar next time.

Jane F

You might want to pasteurize the eggs first.

Sarah C

Help. The chocolate mixture is grainy—it has not seized—the sugar isn’t dissolving. Did this happen to anyone else? I don’t want grainy mousse. (to be honest this has happened to me a couple of times before when making moose, but I had just forgotten it was a potential issue.) I would love any advice from you wise souls.

KB

Did not have corn syrup, so replaced with agave syrup. Used brandy for the alcohol. Came out great using good semi-sweet chocolate chips. Delicious and easy. Also nice to have a recipe for 2 servings. A+

Hoo

Makes large servings— one recipe can serve 4 people. Delicious!

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