If you chose a fancy-shmancy dessert for Valentine’s on my Instagram polls a couple weeks back, then this dessert is for you!
I am not going to say it’s the easiest thing to whip up because that would be misleading. What I will say is, that it is simple.
Time-consuming and patience-testing, but straightforward and simple.
For something so beautiful, a little elbow grease is definitely needed.
But the effort will be so worth the decadent dessert that you will serve to your loved one.
The silkiest chocolate mousse has a tart cherry compote and a hazelnut crumb base.
It’s almost like a black forest cake with a modern twist.
Decadent. Rich. Creamy. Nutty. Grab a fork and join me in this deliciousness.
If you try out this recipe, please let me know! Tag me on instagram (_littlemiracles_). Feel free to leave a comment below; let me know what you think! I love to hear from you all! Follow me on Instagram: @_littlemiracles_ or just click on the Follow Me! button on the top right hand of the page to get an email every time there’s a post!♥
- 1/2 cup heavy cream
- 1 egg yolk
- 1 egg white
- 2 tbsp granulated sugar
- 1/3 cup semisweet chocolate chips or chopped
- 1 tbsp water room temperature
- 1/4 tsp espresso powder
- 1 (14) tbsp (gms) unsalted butter
- 1/2 tsp vanilla extract
- 5-6 cherries pitted & chopped
- 1/2 tbsp freshly squeezed lemon juice
- 1 tsp granulated sugar
- 60 gms hazelnut meal
- 1 tbsp unsalted butter melted
- 2 tbsp gelatin powder
- 2 tbsp cold water
- 200 gms granulated sugar
- 200 gms light corn syrup
- 1/2 cup water
- 150 gms sweetened condensed milk
- 200 gms milk chocolate chopped
Pulse hazelnut until a fine crumb. Remove into a small bowl.
Pour in melted butter and mix until it comes together.
Using a 3-inch round cookie cutter, press half of the hazelnut crumb mixture into an even layer. Gently remove cookie cutter and use to make second hazelnut crumb disk.
Place in refrigerator to set.
Place cherries, lemon juice, and sugar into a saucepan over medium heat and cook until cherries are softened about 45 minutes.
Using a stick blender, blend until thick. Pour into a silicone mold and place into freezer to set.
Whip heavy cream in a medium bowl into stiff peaks and place into the refrigerator.
In a small bowl, combine egg yolk and sugar and whisk until thick and pale in color.
Add about an inch of water into a saucepan and place over the stove to medium heat. Bring to a simmer.
In a heat-proof bowl, add chocolate, butter, water, and espresso powder and place over the saucepan of simmering water until chocolate is melted.
Remove bowl from saucepan.
Add 1/4 of the melted chocolate mixture to egg yolks and stir to combine. Pour back into chocolate mixture and place back over the saucepan. Stir until mixture thickens. Take off heat and stir to cool down.
Whip egg whites until stiff peaks and then fold into cooled chocolate mixture.
Fold chocolate mixture into whipped cream until combined. Do not overmix otherwise the mousse will become grainy.
Pour mousse into semisphere silicon molds and press a single frozen cherry compote piece in the center.
Top with hazelnut crust and place in the freezer for at least 5-6 hours to set completely.
Prepare milk chocolate mirror glaze by sprinkling gelatin powder over cold water and set aside for 2 minutes.
Place chocolate in a heatproof bowl and set aside.
In a saucepan, add sugar, corn syrup and water, and place over medium heat to bring to a boil until sugar is dissolved and the mixture is clear.
Remove saucepan from heat and add gelatin, whisking until it has dissolved completely. Add sweetened condensed milk and combine.
Pour over chocolate in heatproof bowl and leave for 30 seconds. Stir until chocolate is melted and the glaze is smooth.
Leave to cool until 95ºF, stirring frequently- temperature is very important as too hot would result in a runny glaze and a too cold glaze would be too thick.
Remove cake from freezer, unmould, and place on a cup smaller in diameter than the cake. Make sure it is sturdy. Pour glaze over cake, reheating over a double boiler if needed.
Pour over cake and leave for 5-10 minutes for excess to drip off. With an offset spatula, gently run it under the cake (around the hazelnut crumb base) to remove any excess glaze hanging off.
Place in fridge to set and until it is needed for serving.
- The recipe can be completed and left in the fridge/freezer a day before.
Chocolate Mousse recipe inspired by Laura in the Kitchen.
Chocolate Mirror Glaze recipe inspired by Love and Olive Oil.