Chocolate Mousse with Sour Cherry Compote

Yield: 6 portions


  • ⅓ cup half & half
  • 1 tablespoon light corn syrup
  • ⅓ cup dark chocolate, roughly chopped
  • ⅓ cup whipping cream
  • ¼ teaspoon salt
  • 1 ½ teaspoons Kirsch
  • Sour Cherry Compote to top, recipe below
  1. Combine the half & half with the corn syrup and bring to a light boil while stirring.
  2. Pour the mixture over the chocolate and stir in the salt.
  3. Cool the chocolate to 32°C.
  4. In a separate bowl, whip the cream to medium peaks.
  5. Fold the whipped cream into the cooled chocolate mixture.
  6. Pour into glasses and let the mousse set in the fridge for at least 1 hour.
  7. Top each mousse portion with Sour Cherry Compote (see recipe below).


Sour Cherry Compote

Yield: 6 portions

  • ⅓ cup sugar
  • ½ vanilla bean, scraped
  • 2 teaspoons corn starch
  • 2 cups frozen sour cherries
  1. Whisk together sugar, corn starch and vanilla bean in large pot, mix in sour cherries.
  2. Heat on low until cherries thaw and sugar begins to dissolve.
  3. Increase heat and bring cherries to a simmer.
  4. Continue to cook cherries until mixture bubbles and juices are thick.
  5. Lower heat and continue to cook until compote in very thick and jam-like.
  6. Cool compote before using to top Dark Chocolate Mousse.