Swirled White and Dark Chocolate Mousse with Whipped Cream and Stewed Cherries

Swirled White and Dark Chocolate Mousse with Whipped Cream and Stewed Cherries

Prep Time: 45 - 60 minutes, + at least 4 hours of chilling time

Cook Time: 10 - 15 minutes

Servings: 4-6

Ingredients

Swirled white and dark chocolate mousse 

• 4 oz (115 g) white chocolate, finely chopped

• 4 oz (115g) dark chocolate, finely chopped 

• 2 large egg yolks 

• 2 tbsp sugar 

• 2 tbsp water

• 1 tsp vanilla extract 

• ¼ tsp vanilla bean powder (optional)

• Pinch of salt 

• 1 ¾ cup heavy cream

Stewed cherries 

• 12 oz fresh or frozen cherries (~2 cups), pitted 

• Juice of ½ lemon

• 1 tbsp granulated sugar 

• Flaky salt, for garnish

Directions

Swirled white and dark chocolate mousse 

1. Set up a double boiler by filling a small pot with 1-2 inches of water and heating it over medium heat. Place the white and dark chocolates in two separate, heatproof bowls (glass or stainless steel).

2. Place the bowl of white chocolate over the simmering water, ensuring the bottom of the bowl does not touch the water. Stir the chocolate often until fully melted, then carefully set it aside. Repeat the same process with the dark chocolate. (Alternatively, you can melt the chocolates in the microwave, stirring every 30 seconds until melted.)

3. In another heatproof bowl, combine the egg yolks, 2 tablespoons of water, and 2 tablespoons of granulated sugar. Whisk to combine. Place the bowl over the simmering pot of water and turn the heat to low. Whisk constantly for 2-3 minutes, until the mixture has increased in volume, the color has paled, and the sugar has dissolved. Immediately remove from the heat.

4. Pour half of the warm egg mixture into the melted white chocolate and the other half into the melted dark chocolate. Stir each mixture until well combined.

5. To the white chocolate mixture, add the vanilla extract, vanilla bean powder, and a pinch of salt. To the dark chocolate mixture, add a pinch of salt. Stir both until well combined.

6. Allow both chocolate mixtures to cool to room temperature. This is a crucial step to prevent the whipped cream from melting.

7. In a clean, separate bowl, add 1 cup of chilled heavy cream. Whisk until soft peaks form (the cream holds its shape but the tips curl over). Separate half of the whipped cream into another bowl and set aside. You will use half for the white chocolate mousse and half for dark chocolate mousse.

8. Add a big scoop of the whipped cream to the white chocolate mixture. Stir it in until no streaks of cream remain, then gently fold in the remaining cream for that portion. Repeat this process with the dark chocolate mixture and the reserved second half of the whipped cream.

9. To assemble the mousse, spoon alternating dollops of the white and dark chocolate mousse into each serving dish. Use a toothpick or knife to gently swirl them together for a marbled effect. Do not overmix.

10. Place the mousse cups in the fridge for at least 4 hours, or ideally overnight, to set completely.

Stewed cherries 

1. In a saucepan, combine the cherries, 1 tablespoon of sugar, and lemon juice.

2. Simmer over medium heat until the cherries soften and the juices thicken slightly, about 6-9 minutes.

3. Set aside and allow the cherries to cool completely before using.

Assemble

1. Whip the remaining ¾ cup of heavy cream until soft peaks form.

2. Top each chilled mousse cup with a generous spoonful of the whipped cream.

3. Spoon the cooled stewed cherries on top and finish with a sprinkle of flaky salt.