Best 11 Cherry Mousse Recipes

CHERRY ALMOND MOUSSE PIE

Steps:

• In a small saucepan over low heat, cook and stir 1/2 cup milk and the chocolate until chocolate is melted and mixture is thickened, about 4 minutes. Stir in 1/4 teaspoon extract. Pour into pie shell; set aside. , Set aside eight whole cherries for garnish. Chop the remaining cherries; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in water and remaining milk. Beat in pudding mix and remaining extract. Fold in whipped cream. Stir in chopped cherries and almonds. , Pour over pie. Chill 4 hours or until set. Garnish with whole cherries and, if desired, chopped chocolate.

WHITE CHOCOLATE MOUSSE CHERRY PIE

Steps:

• In a food processor, combine cookies and nuts; cover and process until cookies are finely chopped. Add butter; cover and pulse until mixture resembles coarse crumbs., Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack., For filling, combine cornstarch and water in a small saucepan until smooth. Stir in pie filling. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in extract. Cool completely., For mousse, in a small saucepan, sprinkle gelatin over 1/2 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat., In a large bowl, beat remaining cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Gradually beat in gelatin mixture. In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold whipped cream mixture into pudding. Refrigerate until slightly firm, about 30 minutes. , Spread cooled filling into crust; top with mousse. Refrigerate for 2 hours or until firm. Garnish with chocolate syrup and curls if desired.

CHOCOLATE CHERRY MOUSSE

Steps:

• In a heavy-based saucepan, combine chocolate, cherry brandy or kirsch, butter and corn syrup. Add 2 tablespoons sugar if using cherry brandy, 3 tablespoons sugar if using kirsch. Melt over very low heat, then scrape into a bowl and allow to cool a little.
• Separate eggs, and whisk whites until soft peaks form. Beat yolks into cooled chocolate mixture, then gently mix in a dollop of egg whites to lighten mixture. Carefully fold remaining whites into chocolate mixture, taking care to keep mousse airy.
• Spoon mousse into two wine glasses. Cover with plastic wrap, and refrigerate for at least 2 hours and up to 6 hours before serving.

SOUR CHERRY CHOCOLATE MOUSSE CAKE

Steps:

• Make sour cherry jam:
• In a small saucepan stir together the cherry jam, balsamic vinegar, and calvados. Simmer over low heat until the liquid reduces and thickens, about 10 minutes. Remove from heat and let stand until cooled completely.
• Make shortbread base:
• Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide shortbread base off bottom), then lock on side of pan and line bottom with a round of parchment paper.
• Pulse hazelnuts with sugar in a food processor until nuts are finely chopped. Add flour, butter, cocoa, and salt and pulse just until a dough forms.
• Press dough evenly onto bottom of springform pan with your fingers. Prick all over with a fork, then bake until just dry to the touch, about 18 to 20 minutes. Transfer base in pan to a rack to cool completely, about 30 minutes. Remove side of pan and carefully slide out parchment from under shortbread, then reattach side of pan around shortbread base.
• Make mousse while shortbread cools:
• Sprinkle gelatin over water in a 1- to 1 1/2-quart heavy saucepan and let stand until softened, about 5 minutes. Heat gelatin mixture over low heat, stirring, just until gelatin is melted, about 2 minutes. Whisk in chocolate hazelnut spread until combined and remove from heat.
• Whisk together mascarpone and chocolate hazelnut mixture in a large bowl. Beat together cream, cocoa powder, and sugar in another large bowl with an electric mixer at low speed until just combined, then increase speed to high and beat until cream just holds soft peaks. Whisk one third of whipped cream into mascarpone mixture to lighten, then fold in remaining whipped cream until well combined.
• Use a spoon or rubber spatula to spread the jam mixture evenly on top of shortbread, then spoon the mousse layer on top of the jam, gently smoothing top. Chill, covered, at least 3 hours.
• Make ganache and glaze cake:
• Bring cream to a simmer in a small heavy saucepan and remove from heat. Add chocolate and let stand 1 minute, then gently whisk until completely melted and smooth. Transfer ganache to a small bowl and cool, stirring occasionally, until slightly thickened but still pourable, about 20 minutes.
• Run a warm thin knife around inside of springform pan, then remove side. Slide cake off bottom of pan and transfer to a serving plate. Pour ganache onto top of cake and spread, allowing excess ganache to drip down sides.

BOURBON-SOAKED CHERRY-CHOCOLATE MOUSSE PIE

Steps:

• For the pie: The day before making the pie, put the cherries and bourbon in an airtight container and let set overnight.
• Preheat the oven to 350 degrees F.
• Line an 8-inch pie dish with the pie crust. Trim the excess off, crimp the edges and poke the bottom and sides with a fork. Place a piece of parchment or wax paper on the crust in the pie dish and fill three-quarters full with dried beans.
• Bake for 15 to 20 minutes. Remove the beans and paper, return to the oven and finish baking until medium brown, another 15 to 20 minutes. Let cool completely.
• In a medium mixing bowl, add the cream cheese, sugar and cocoa powder and whip until light and fluffy. Add the cream, vanilla and salt and whip on low to combine. Turn to high and whip until light and fluffy and stiff peaks form.
• Drain the bourbon off the cherries (save the bourbon and make a nice cocktail for later). Reserve 5 to 6 cherries for decorating the top of the pie.
• Spoon half of the chocolate mousse into the cooled pie shell and spread evenly. Sprinkle half of the remaining cherries over the filling. Spoon the rest of the mousse over the cherries and smooth out. Top with the remaining cherries.
• For the topping: In the same mixing bowl, add the cream, sugar and vanilla and whip until stiff peaks form. Pipe or spoon on the topping and decorate with the saved cherries. Put in the fridge for at least an hour and up to overnight.

CHERRY MOUSSE

Steps:

• In a large bowl, combine gelatin powder and cherries; fold in the whipped topping.

CHERRY ALMOND MOUSSE PIE

Steps:

• Over low heat, stir 1/2 cup milk and chocolate until smooth.
• Stir in 1/4 t extract.
• Pour into crust.
• Save 8 of the cherries for garnish.
• Chop the rest of the cherries.
• In bowl, beat cream cheese until fluffy.
• Slowly add water and remaining milk.
• Add the pudding mix and the remaining extract.
• Mix well.
• Fold in the whipped cream.
• Stir in the chopped cherries, and almonds.
• Pour over the chocolate in pie crust.
• Chill.
• Garnish with whole cherries.

CHERRY CHEESECAKE MOUSSE

Steps:

• Place the cherries in a food processor or blender; cover and process until chopped. Transfer to a saucepan; stir in the gelatin. Let stand for 1 minute. Bring to a boil; reduce heat. Cook and stir for 1 minute or until gelatin is dissolved. Transfer to a bowl. Refrigerate for 45 minutes or until mixture begins to thicken., In a small bowl, beat cream cheese until smooth. Beat in the confectioners' sugar, chocolate and vanilla until combined. Fold in cherry mixture. In another bowl, beat whipping cream until soft peaks form. Fold into the cherry cream mixture. Pour into dessert dishes. Cover and refrigerate for 3 hours or until set.

NIGELLA'S CHOCOLATE CHERRY MOUSSE FOR TWO

Steps:

• In a heavy-based saucepan, combine chocolate, cherry brandy or kirsch, butter and corn syrup. Add 2 tablespoons sugar if using cherry brandy, 3 tablespoons sugar if using kirsch. Melt over very low heat, then scrape into a bowl and allow to cool a little.
• Separate eggs, and whisk whites until soft peaks form. Beat yolks into cooled chocolate mixture, then gently mix in a dollop of egg whites to lighten mixture. Carefully fold remaining whites into chocolate mixture, taking care to keep mousse airy.
• Spoon mousse into two wine glasses. Cover with plastic wrap, and refrigerate for at least 2 hours and up to 6 hours before serving. YIELD 2 servings.

MAKEOVER CHERRY ALMOND MOUSSE PIE

Steps:

• In a small saucepan over low heat, cook and stir 1/2 cup milk and chocolate for 4-5 minutes or until the chocolate is melted. Stir in 1/4 teaspoon extract. Pour into pie shell; set aside., Set aside eight whole cherries for garnish. Chop the remaining cherries; set aside. In a large bowl, beat cream cheese until smooth. Gradually beat in water and remaining milk. Add pudding mix and remaining extract; mix well. Fold in whipped topping. Stir in almonds and reserved chopped cherries., Pour over the pie. Refrigerate for 4 hours or until set. Garnish with whole cherries and chocolate curls if desired.

MADELEINE WREATH WITH SOUR CHERRY MOUSSE

Steps:

• Preheat the oven to 375 degrees F. Lightly spray four madeleine molds with cooking spray and then dust with flour.
• In a stand mixer fitted with the paddle attachment, whip the eggs until fluffy, about 5 minutes. Add in the granulated sugar and lightly mix to combine. Slowly beat in the lemon zest, vanilla and salt. Then, with the mixer running on very low speed, slowly add in the flour, a little at a time, until incorporated. Still running on a low speed, drizzle in the melted butter. Add the food coloring and mix until fully incorporated and there are no streaks, adding more coloring as needed.
• Use a tablespoon measure to spoon the batter into the madeleine molds, about 40 in total. Use a small offset spatula to smooth the batter so that it fills each mold. Bake until cooked through and spongy, 14 to 16 minutes, checking throughout to avoid browned edges. Cool the madeleines completely on a cooling rack.
• For the mousse:
• In the bowl of a stand mixer fitted with the whisk attachment, cream together the cream cheese and 1/2 cup of the confectioners' sugar until light, fluffy and smooth. With the mixer on low speed, add the cherry syrup, kirsch if using and the vanilla, scraping down the sides of the bowl as needed. When fully combined, stop the mixer.
• In a large mixing bowl using a hand mixer or a stand mixer fitted with the whisk attachment, whisk the heavy cream. Once the cream reaches the soft peak stage, add the remaining 1/4 cup confectioners' sugar and continue mixing until stiff peaks form. Using a rubber spatula, fold one-third of the whipped cream into the cream cheese to loosen the mixture. Then gently fold in the remaining whipped cream, being careful to avoid deflating the whipped cream. Once combined, fold in the sour cherries.
• Transfer the mousse to a large piping bag and cut off the corner. On a large platter or clean cutting board, pipe a thick circle of mousse to act as glue. Layer the madeleines in a circle so that they look like leaves on a wreath. Pipe more mousse and place the madeleines overlapping to layer the "leaves." Place some maraschino cherries throughout the madeleines as "berries." Roll the modeling chocolate to 1/4-inch thick to create a red ribbon. Use a pizza cutter to slice 6 strips of the chocolate, and then wrap the strips around a cardboard paper towel roll. Dab with some water to seal the edges. Place the chocolate ribbon at the top of the wreath in a bow shape, then serve.