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.

Serves 8


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

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