Recipes
Cacao Mousse with Cardamom Cherry Compote
Author:
Danielle Schwab
Servings
4
Prep Time
2 hours
Cook Time
30 minutes
A silky, egg-free chocolate mousse made with rich cacao and dark chocolate, topped with softly whipped cream and juicy cardamom-spiced cherries. An elegant, make-ahead dessert, perfect for special occasion.
Ingredients
Double Chocolate Mousse
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1 cup heavy cream, divided
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1 Tbsp Morogoro Cacao
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2 Tbsp Jaggery Brown Sugar
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6 oz dark chocolate (60–70%), chopped
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½ tsp Nyanza Vanilla Extract
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Pinch of salt
Whipped Cream
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½ cup heavy cream
Cardamom Cherry Compote
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2 cups frozen cherries
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2 Tbsp Jaggery Brown Sugar
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1 Tbsp Cloud Forest Cardamom
Directions
Double Chocolate Mousse
Warm ½ cup cream until just steaming. Remove from heat and whisk in cacao and sugar until smooth.
Melt the chocolate, then whisk until glossy. Stir in vanilla and salt. Cool slightly.
Whip remaining cream to soft peaks.
Gently fold whipped cream into the chocolate mixture.
Chill at least 2 hours.
Whipped Cream
Whip 1 cup heavy cream in stand mixer until peaks form.
Cardamom Cherry Compote
Add the frozen cherries to a pot with the sugar and cardamom and bring to a boil.
Simmer for 10-15 minutes until the texture becomes jammy.