The Black Forest Mousse Story
I took this recipe for Black Forest Mousse from a magazine back in 1990. I couldn’t resist as I absolutely love Black Forest Cake. I thought that this recipe sounded fantastic. It is not as good as my beloved Black Forest Cake but it comes a close second. Great for something different at parties or for that special occasion. Try it and see what you think.
2 x 425g cans, pitted black cherries
2/3 cup sugar
1 tablespoon lemon juice
1 tablespoon Kirsch or apple juice
1½ tablespoons gelatine
¼ cup water
2 x 300ml cartons thickened cream
Drain cherries, reserve ¼ cup of syrup. Blend or process cherries, reserved syrup, sugar, juice and liqueur until smooth, transfer mixture to a bowl.
Sprinkle gelatine over water in a cup, stand cup in a pan of simmering water, stir until gelatine is dissolved. Stir gelatine mixture into cherry mixture.
Beat cream in a bowl with electric mixer until soft peaks form, fold into cherry mixture. Pour mixture into eight glasses, cover and refrigerate for several hours, or until set.
Decorate with extra cherries and extra cream, if desired.
Use grated chocolate or chocolate curls to decorate
Try using different shaped glasses or bowls depending on the occasion
The Black Forest Mousse can be made a day ahead
Use chocolate cups or make your own to hold the mousse
Perfect for Christmas with an unusual combination of ingredients
I found this recipe for Cherry Chip Cake in an old magazine. The magazine probably dates back to the 80 s by the look of it. What I found interesting was that the name of the food editor was Vo Bacon. She is no spring chicken according to the photo. I would hazard a guess that Ms. Bacon is probably in food heaven by now. This recipe was amongst others with a Christmas theme. So keep this one in mind for the holiday season. As Ms. Bacon stated, “finish your holiday dinner on a high, sweet note with a super cake, pie or pudding. This final touch will make it another Christmas long remembered by everyone including family and friends”.
Cherry Chip Cake Recipe
Makes 1 loaf
1 cup sugar
1½ cups flour
1½ teaspoons baking powder
¼ teaspoon salt
1 cup choc bits
2 cups pecan nuts, chopped
1½ cups coarsely chopped pitted dates
1 cup maraschino cherries, halved
In a bowl beat the 3 eggs then stir in the cup of sugar
Sift together in a bowl flour, baking powder and salt
Add the choc bits, pecan nuts, dates and cherries, mix well
Fold in the egg sugar mixture
Turn into a lined 23 x 13 x 7 loaf pan
Place a small pan of water on bottom oven rack, then bake at 160° C (325° F) for 1-1¼ hours on middle oven rack
Do not over-bake
Remove from oven and cool for 10 minutes in pan, then remove from pan and place on a wire cooling rack
Can be made in two smaller loaf tins
Great for afternoon tea