Weekend at the Cottage Symbol
  • Cherry Marshmallow Mousse With Chocolate
  • Cherry Marshmallow Mousse With Chocolate
  • Cherry Marshmallow Mousse With Chocolate
  • Cherry Marshmallow Mousse With Chocolate
  • Cherry Marshmallow Mousse With Chocolate
  • Cherry Marshmallow Mousse With Chocolate
  • Cherry Marshmallow Mousse With Chocolate

Cherry Marshmallow Mousse With Chocolate

Food | February 10, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...
  • 25
  • 8
  • Moderate

Perfect for Valentine’s Day and special celebrations, this CHERRY MARSHMALLOW MOUSSE WITH CHOCOLATE is all about taste and presentation – you’re going to LOVE it!

This make-ahead dessert recipe never fails to illicit sighs of complete happiness. The feather-light cherry mousse is frozen in attractive confection molds, served with kirsch-soaked pieces of chocolate cake and topped with a decadent chocolate sauce – the taste and presentation make it both memorable and delicious.

Here are a few tips on preparation:

1) CHOCOLATE SHEET CAKE – Head HERE for our recipe on how to prepare the chocolate cake used in this dessert. We suggest making it and the mousse the day before you intend to serve it. The cake can also be cut into slabs or desired shapes and stored in the freezer for up to a month.

2) MOUSSE – We loved the subtle cherry and rich chocolate flavours used in this recipe, but we did a number of tests and substitutions that all worked perfectly. Substitute the pomegranate-cherry juice and kirsch for coffee and Kahlua, or orange juice and Grand Marnier. Once you start experimenting, you’ll be amazed at all the possibilities.

3) CUTTERS AND MOLDS – There is a wide assortment of silicone molds that you can use to prepare this recipe. Head to your favourite kitchen or baking supply store, select your mold for the mousse and then locate a complementing cookie cutter for the cake. We also love these SILICONE MOLDS available through AMAZON!

4) TIMING – We suggest that this dessert be finished and then served at room temperature. Prepare the chocolate sauce and remove the desserts from their molds about an hour before you intend to serve. The mousse and cake will be soft and light tasting allowing for a sumptuous treat.

Expressing your love for someone just got a lot easier – make this CHERRY MARSHMALLOW MOUSSE WITH CHOCOLATE and they’ll love you forever!

Ingredients & Amounts

  • For the mousse:
  • 12 large marshmallows
  • ¼ cup of pomegranate-cherry juice
  • 1/3 cup of cherry kirsch liqueur
  • 1 cup of 35% cream, whipped
  • For the cake:
  • Prepare one CHOCOLATE SHEET CAKE recipe
  • brush additional kirsch liqueur
  • For the chocolate sauce:
  • 4 ounces of semisweet chocolate, broken into small pieces
  • ½ cup of 35% cream, heated

Instructions

  1. Prepare cake: Prepare recipe for chocolate sheet cake. Allow to cool before turning the cake out onto a piece of parchment paper. Use desired cookie cutter and cut 10 shapes from the cake and set aside. Reserve the remaining cake for another use.
  2. Prepare mousse: Fill a medium-sized saucepan a third of the way with water and bring to a boil, then immediately reduce to a simmer. Place a medium-sized bowl over the pan and add marshmallows and pomegranate-cherry juice, whisking until the marshmallows melt. Remove bowl from heat and whisk in kirsch and allow to cool. Fold in whipped cream.
  3. Prepare mousse shapes: Spoon cherry mousse into silicone molds. Brush a bit of kirsch onto each piece of cake using a pastry brush, then invert and place on top of the mousse mold. Once all of the mold shapes are covered, transfer them to the freezer for at least 12 hours.
  4. Prepare chocolate sauce: Place broken chocolate pieces into a small stainless bowl. Bring 35% cream to a boil. Pour cream over chocolate and allow it to sit for three minutes. Whisk until smooth. Set sauce aside.
  5. Presentation: Remove frozen mousse molds from freezer and carefully run the bottom under warm water, just for a moment. Gently press bottom of molds to release the mousse form and place upright on dessert plates. Allow dessert to come to room temperature, about an hour. Drizzle chocolate sauce onto mousse, garnish with a dollop of whipped cream and fresh mint. Serve immediately.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! This is a wonderful jazz album perfect for a relaxed evening of entertaining, even a romantic one! Head to iTunes to download PARIS – Jazz Night to your collection.

Comment




Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

SEE ALL POSTS

Related Posts

SIGN UP

Enter your e-mail below and you’ll receive access to our monthly newsletters, member contests, exclusive-to-email photos and behind-the-scenes fun! Best of all, it’s FREE! We’d be so happy if you’d join our growing online community!