Black Forest Chocolate Mousse Shots Recipes

BLACK FOREST MOUSSE

Steps:

• Empty the pudding tubs into a medium bowl. Add whipped topping or whipped cream and fold pudding into the topping.
• Fold in the mini chocolate chips and dried cherries.
• Spoon into 3 dessert cups (such as mini trifle bowls). Add a dollop of whipped topping and a few mini chocolate chips to garnish.

BLACK FOREST MOUSSE

Steps:

• In a medium saucepan, combine the pitted cherries, water, lemon juice, granulated sugar, and cornstarch, and cook over medium heat. When the mixture starts to boil, reduce to a simmer and let cook for ten minutes, or until thickened. After ten minutes, pour in the vanilla extract and mix well to combine. Transfer the compote to a bowl and let cool completely at room temperature.
• In a medium saucepan, combine the water and granulated sugar, mixing so that all the sugar is coated in water. Cook the mixture over medium-low heat until it reaches 240°F (known as the soft-ball stage).
• If using powdered gelatin, dissolve the gelatin in a small amount of water. Once it forms a congealed mass, microwave the mixture for 10-15 seconds, or until fully dissolved.
• In a separate bowl, whip the heavy cream until soft-medium peaks form. Set aside.
• Once the pâte à bombe is cool to the touch, stream in the melted gelatin and mix until combined. Then, gently fold in the melted chocolate until homogenous. Finally, fold in the whipped heavy cream and mix until well combined. Refrigerate the mousse for at least 30 minutes so that it sets up.
• In a stand mixer fitted with a whisk attachment (or a bowl with a hand mixer), beat together the heavy cream, powdered sugar, and vanilla extract until medium peaks form.
• Using a clear glass or a small bowl, layer the chocolate mousse, cherry compote, and whipped cream as desired. Serve immediately, and store leftover components in the fridge for up to three days.

BLACK FOREST CHOCOLATE MOUSSE SHOTS

Steps:

• Melt the chocolate in the microwave or in a bowl set over a saucepan of simmering water, then cool slightly.
• Beat together the egg yolks and kirsch and gently mix into the melted chocolate with 4 tbsp of the cream.
• Whisk the egg whites to firm peaks and fold them through the chocolate mixture.
• Spoon into 6 shot glasses and chill.
• Softly whip the remaining cream with a splash of kirsch.
• Dollop the cream on top of each mousse and push in a cherry to decorate.