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Cacao Mousse with Cardamom Cherry Compote

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.

Cacao Mousse with Cardamom Cherry Compote

Ingredients

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    • 1 cup heavy cream, divided

    • 1 Tbsp Morogoro Cacao

    • 2 Tbsp Jaggery Brown Sugar

    • 6 oz dark chocolate (60–70%), chopped

    • ½ tsp Nyanza Vanilla Extract

    • Pinch of salt

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    • ½ cup heavy cream

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    • 2 cups frozen cherries

    • 2 Tbsp Jaggery Brown Sugar

    • 1 Tbsp Cloud Forest Cardamom

    Directions

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      1. Warm ½ cup cream until just steaming. Remove from heat and whisk in cacao and sugar until smooth.

      2. Melt the chocolate, then whisk until glossy. Stir in vanilla and salt. Cool slightly.

      3. Whip remaining cream to soft peaks.

      4. Gently fold whipped cream into the chocolate mixture.

      5. Chill at least 2 hours.

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      1. Whip 1 cup heavy cream in stand mixer until peaks form.

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      1. Add the frozen cherries to a pot with the sugar and cardamom and bring to a boil.

      2. Simmer for 10-15 minutes until the texture becomes jammy.
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