Recipe onlinefamilyhomerecipes.com/recipe/chocolate-mousse-with-coffee-and-sour-cherries/Scan the code to open the recipe on your phone
Chocolate mousse with coffee and sour cherries
An airy chocolate mousse with coffee, butter, and whipped eggs, chilled for 3–4 hours and served with sour cherries. Makes 6 servings.
Save on PinterestRecipe at a glance
- Prep time
- 20 min
- Cook time
- 15 min
- Servings
- 6 servings
- Difficulty
- Easy
This chocolate mousse with coffee and sour cherries is an airy mixture of melted chocolate, butter, and whipped eggs that sets in the refrigerator. The egg yolks are whisked with cane sugar and sherry over simmering water until they thicken to the consistency of thin mayonnaise, then stiffly beaten egg whites with vanilla are gently folded into the chocolate and coffee mixture. Chill the dessert for three to four hours and serve with sour cherries.
Ingredients
Tick off what you already have at home. Send the rest as a shopping list.
Instructions
Tip: tap a step to mark it as done.
Melt the chocolate and butter in a bowl set over a pan of simmering water. Stir in the coffee and remove from the heat.
In another bowl set over a pan of simmering water, whisk the egg yolks with the sugar, sherry, and water until the mixture reaches the consistency of thin mayonnaise. Place the bowl in cold water and continue whisking until the mixture firms up.
Gently stir the chocolate, then fold in the egg whites beaten to stiff peaks with sugar and vanilla. Refrigerate the dessert for 3–4 hours.
Serve with sour cherries or raspberries and garnish with chocolate shavings.
Tip: Fold the stiffly beaten egg whites into the chocolate in two batches: use the first third to loosen the thick mixture, then gently fold in the rest to keep the mousse from deflating.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 317 kcal
- Protein
- 3.7 g
- Carbohydrates
- 30 g
- of which sugars
- 26 g
- Fat
- 21 g
- of which saturates
- 12 g
- Fiber
- 1.5 g
- Salt
- 0.3 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Čokoládový dezert s kávou a višňami
Follow us
Recipe ideas every day on Facebook & Pinterest.



