These Fresh Cherry Chocolate Mousse Cups are the dessert equivalent of a little black dress: elegant, timeless, and surprisingly simple to pull off. They combine a rich, airy dark chocolate mousse with a vibrant compote made from fresh red cherries. The contrast between the deep, bitter chocolate and the bright, sweet-tart fruit is sophisticated enough for a dinner party but easy enough for a weeknight treat.

The beauty of this dessert lies in its texture. By folding whipped egg whites and whipped cream into melted chocolate, you achieve a mousse that is sturdy yet dissolves instantly on the tongue. Layering it with a quick stovetop cherry sauce adds a “Black Forest” vibe without the need for cake layers or heavy frosting.

Why This Recipe Works

Most mousse recipes choose between using eggs (for richness) or whipped cream (for airiness). This recipe uses both to create the ultimate texture often called a pâte à bombe style mousse simplified for home cooks.

Fresh Cherry Compote: Using fresh cherries cooked down with a splash of water and sugar intensifies their flavor, creating a thick, glossy sauce that cuts through the fat of the chocolate. Cornstarch ensures the juices thicken so they don’t water down the mousse.
Dark Chocolate Base: Using 60-70% dark chocolate provides a deep cocoa flavor that isn’t overly sweet, balancing the sugar in the fruit compote.
Textural Balance: The cooked cherries provide a “bite” that contrasts beautifully with the cloud-like mousse, making every spoonful interesting.

Ingredient Notes

Fresh Cherries: You’ll need about 400g (roughly 1 pound) of fresh cherries. Deep red or black cherries offer the best sweetness and color. Pitting them is essential a chopstick or sturdy straw can push the pit out if you don’t have a pitter.
Dark Chocolate: Choose a bar you enjoy eating on its own. Do not use chocolate chips if possible, as they contain stabilizers that prevent them from melting into a perfectly smooth base.
Eggs: This recipe uses raw eggs. If you are serving immunocompromised guests, you can look for pasteurized eggs or use a cream-only mousse method (though the texture will be denser).
Heavy Cream: Ensure it is very cold before whipping to achieve maximum volume.

Step-by-Step Instructions

1. Make the Cherry Compote:
In a small saucepan, combine the pitted cherries, sugar, orange zest (for a citrus pop), and juice. Simmer over medium heat for about 5-8 minutes until the cherries soften and release their ruby-red juices. If the liquid is thin, mix cornstarch with a splash of cold water and stir it in; cook for another minute until the sauce is glossy and thick. Remove from heat and chill completely. You cannot layer hot fruit with mousse!

2. Melt the Chocolate:
Chop the chocolate finely. Place it in a heatproof bowl set over a pot of barely simmering water (a double boiler). Stir gently until smooth. Alternatively, microwave in 30-second bursts, stirring in between. Let it cool to room temperature so it doesn’t scramble the eggs later.

3. Whip the Components:

Cream: Whip the heavy cream to soft peaks. Be careful not to take it to butter; you want it pillowy.
Egg Whites: In a separate, clean bowl, whip egg whites with a pinch of sugar until they hold stiff peaks.

4. Fold and Assemble:
Gently fold the cooled chocolate into the whipped cream. Once combined, lighten the mixture by folding in one-third of the egg whites. Then, very gently fold in the remaining egg whites, keeping as much air in the mixture as possible.

5. Layer:
Spoon or pipe a layer of chocolate mousse into 6 glasses. Top with a spoonful of the chilled cherry compote. Repeat with another layer of mousse. Finish with a final drizzle of cherry syrup and a whole fresh cherry on top.

6. Chill:
Refrigerate the cups for at least 2 hours. This sets the mousse and allows the flavors to meld.

Tasty Twists

Boozy Kick: Add 1 tablespoon of Kirsch (cherry brandy) or Amaretto to the melting chocolate for a grown-up version.
Crunch Factor: Crumbled chocolate cookies, brownie bits, or roasted hazelnuts at the bottom of the cup add a nice textural surprise.
White Chocolate Version: Swap dark chocolate for white chocolate for a sweeter, creamier contrast to the tart cherries.

Fresh Cherry Chocolate Mousse Cups (Elegant & Easy)

Author: danyrecipes
Total Time: 160
Yield: 6 servings
Diet: Gluten Free

Print Recipe

Description

Elegant fresh cherry chocolate mousse cups featuring layers of rich dark chocolate mousse and a homemade fresh cherry compote. A sophisticated, airy, and gluten-free dessert perfect for dinner parties.

Ingredients

**Cherry Compote:**

400g fresh cherries, pitted

3 tbsp brown sugar

1 tsp orange zest

1 tbsp fresh orange juice

1 tsp cornstarch (mixed with 1 tbsp cold water)

**Chocolate Mousse:**

150g dark chocolate (60-70%), chopped

200ml heavy cream (chilled)

2 large eggs, separated

2 tbsp caster sugar

Pinch of sea salt

Cook Mode Prevent your screen from going dark

Instructions

1. **Compote:** Combine pitted cherries, brown sugar, orange zest, and juice in a saucepan. Simmer 5-8 minutes until fruit softens. Stir in cornstarch slurry and cook 1 minute until thickened. Transfer to a bowl and chill completely.

2. **Melt:** Melt chocolate in a heatproof bowl over simmering water (or microwave). Set aside to cool to room temperature.

3. **Whip Cream:** Whisk heavy cream to soft peaks. Set aside.

4. **Whip Eggs:** In a clean bowl, whisk egg whites with salt until foamy. Gradually add caster sugar and whisk to stiff peaks.

5. **Combine:** Stir egg yolks into the slightly cooled chocolate. Gently fold this chocolate mixture into the whipped cream. Finally, gently fold in the egg whites in two batches until no white streaks remain.

6. **Assemble:** Spoon a layer of mousse into glasses. Top with chilled cherry compote. Add a final layer of mousse.

7. **Set:** Refrigerate for at least 2 hours before serving. Garnish with fresh cherries.