Chocolate-Cherry Cream Recipe
This dreamy, airy chocolate-cherry cream is even lighter than a mousse and can be served in a dish or used as a delicious cake filling.
How to Make the Best Chocolate-Cherry Cream
An Elegant and Airy Dessert
This chocolate-cherry cream is a showstopper dessert that’s surprisingly light and fluffy despite its rich flavor. The combination of melted chocolate, whipped cream, and fresh cherries creates a luxurious treat that’s far easier to make than it looks. Whether you’re serving it in delicate dessert glasses for a dinner party or using it as a filling for a special cake, this recipe delivers impressive results every time.
The Perfect Balance of Flavors
What makes this cream so special is the harmonious blend of dark chocolate with tart cherry notes. The aeration from folding in egg whites and whipped cream creates a mousse-like texture that’s wonderfully light and delicate. The fresh cherries add bursts of flavor and texture throughout, while the cherry juice infused into the whipped cream provides a subtle sweetness that complements the chocolate beautifully.
Make It Your Own
While this recipe is delicious as written, you can easily customize it to your taste. Try using dark chocolate for a more intense flavor, or white chocolate for a sweeter variation. You can even substitute the cherry juice with other fruit juices like raspberry or blackberry, or omit the fruit entirely for a classic chocolate mousse experience.
Chocolate-Cherry Cream
This dreamy, airy chocolate-cherry cream is even lighter than a mousse and can be served in a dish or used as a delicious cake filling.
Ingredients
Chocolate-Cherry Cream
Instructions
Chocolate-Cherry Cream
- In a double boiler or bowl set over a pot of simmering water, melt the chocolate and butter while stirring frequently until smooth.
- Add the yolks and beat well with a hand mixer after each addition. Remove from heat.
- Using a different bowl, beat the egg whites until they reach the soft peak stage. Add 2 tablespoons of the sugar and beat until stiff peaks form.
- In another bowl, beat the cream and sugar until it starts to thicken. Add the cherry juice and keep beating until it forms soft to medium peaks.
- Gently fold in the egg whites into the chocolate mixture. Once the egg whites are fully incorporated, fold in the cherry whipped cream and stir in the chopped cherries.
- Cover with plastic wrap on top of the cream to prevent any film from forming. Refrigerate for several hours or overnight. Serve in dessert glasses or use as a cake filling.
Notes
- This cream can be made ahead and refrigerated for several hours or overnight.
- Perfect as a standalone dessert in glasses or as a cake filling.