Indulge in the delectable Black Forest Shooter, a captivating dessert that harmonizes the rich flavors of chocolate and cherry. This tempting treat features layers of chocolate mousse, cherry filling, and whipped cream, all encased in a delicate chocolate cup. Each bite offers a symphony of textures and flavors, from the velvety mousse to the tangy cherry filling and the light and airy whipped cream. The Black Forest Shooter is not only visually appealing but also incredibly delicious, making it a perfect ending to any meal or a delightful indulgence for any occasion. In this article, we present a collection of meticulously crafted recipes that guide you through the process of creating this exquisite dessert. From the classic Black Forest Shooter to variations that incorporate white chocolate, raspberries, and even a gluten-free option, these recipes cater to diverse preferences and dietary restrictions. Get ready to embark on a culinary journey that will leave your taste buds tantalized and your sweet tooth satisfied.
Check out the recipes below so you can choose the best recipe for yourself!
BLACK FOREST 'SHOOTER'
Make and share this Black Forest 'shooter' recipe from Food.com.
Provided by CHRISSYG
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Put crème de cacao in shot glass.
- Hold a regular teaspoon (not a measuring spoon) upside down over liqueur (spoon should be at a diagonal, with only the tip touching the liqueur), then gently pour cherry juice over curved part of spoon to float it on top of crème de cacao.
- Using a clean, dry teaspoon, gently pour cream into glass in same manner, creating a third layer.
- Shave some chocolate over cream using a vegetable peeler.
Nutrition Facts : Calories 175.7, Fat 18.4, SaturatedFat 11.4, Cholesterol 13.4, Sodium 10.5, Carbohydrate 8.7, Fiber 4.7, Sugar 0.3, Protein 3.9
BLACK FOREST GATEAU (SCHWARZWALDER KIRSCHTORTE)
Provided by Food Network
Categories dessert
Time P1DT2h15m
Yield One 9-inch cake
Number Of Ingredients 24
Steps:
- Preheat the oven to 375 degrees F.
- Butter and line a 9-inch round cake pan with parchment paper. Butter the parchment paper and set aside.
- Whisk the eggs yolks, eggs, and sugar in a large metal bowl over a pot of simmering water for a few minutes until the mixture is about 120 degrees F. Remove the bowl from the heat, and keep whisking to aerate the mixture until it is thick and fluffy, about 10 minutes. The mixture should increase in size 4 to 5 times and become very pale in color.
- Gently fold in both the sifted flour and wheat flour, and the cocoa powder. Pour the mixture into the prepared cake pan, and flatten it out carefully with a rubber spatula. Bake for about 20 minutes, or until a toothpick inserted into the center comes out cleanly. Invert the cake onto a wire rack, and cut a few vents in the parchment paper so that the steam can evaporate. Let inverted cake rest for 24 hours.
- In a small bowl, combine 2 tablespoons Kirsch, 1 1/2 tablespoons sugar, and the corn flour. Add a pinch lemon zest and a pinch of cinnamon to the bowl, and stir to combine. In a small saucepan, bring to a boil the remaining 4 tablespoons Kirsch. Reduce the heat to medium, add the sugar mixture, and stir. Then add the cherries, stir again, and heat through. Remove from the heat, pour into a bowl, and let cool.
- Cut the cake into 3 layers. Spread the melted chocolate evenly over the bottom layer, and place it in the refrigerator to cool and harden slightly. Meanwhile, make the Whipped Cream and the Syrup.
- Remove the chocolate-covered base layer from the refrigerator and brush syrup over the top. Add about 1/2 of the filling mixture, and 1/4 of the whipped cream. Repeat the layer, brushing with Syrup, then filling, and then Whipped Cream. Place the third cake layer on top, brush it with Syrup, and then cover it with Whipped Cream. Spread the remaining Whipped Cream around the side of the cake. Decorate the top of the cake with chocolate shavings and additional cherries.
- Whip together the cream, 2 tablespoons sugar, and vanilla sugar. If you don't have vanilla sugar, you may substitute 1 tablespoon sugar plus 1 teaspoon vanilla extract. Begin whipping slowly, making the mixture lighter, and continue until you have achieved light and airy whipped cream.
- Combine 1 1/2 cups water and 3/4 cup sugar in a small saucepan. Bring to a boil, stirring constantly. When mixture is boiling and sugar has totally dissolved, remove the pan from the heat and add the Kirsch, and stir to combine.
BLACK FOREST CHOCOLATE MOUSSE SHOTS
Make and share this Black Forest Chocolate Mousse Shots recipe from Food.com.
Provided by Sarah_Jayne
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Melt the chocolate in the microwave or in a bowl set over a saucepan of simmering water, then cool slightly.
- Beat together the egg yolks and kirsch and gently mix into the melted chocolate with 4 tbsp of the cream.
- Whisk the egg whites to firm peaks and fold them through the chocolate mixture.
- Spoon into 6 shot glasses and chill.
- Softly whip the remaining cream with a splash of kirsch.
- Dollop the cream on top of each mousse and push in a cherry to decorate.
Nutrition Facts : Calories 267.1, Fat 26.9, SaturatedFat 16.2, Cholesterol 118.1, Sodium 42.2, Carbohydrate 9.2, Fiber 4.1, Sugar 1.2, Protein 5.9
Tips:
- Use ripe, juicy blackberries for the best flavor.
- If you don't have kirschwasser, you can use another fruit brandy or liqueur, such as Chambord or raspberry liqueur.
- Be sure to chill the shooter glasses before serving.
- Garnish the shooters with a fresh blackberry or a mint sprig for a festive touch.
Conclusion:
Black forest shooters are a delicious and easy-to-make dessert that are perfect for any special occasion. They are sure to impress your guests with their elegant presentation and delicious flavor. So next time you're looking for a special dessert, give black forest shooters a try!
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