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Vanilla cake crumbs layered with fresh cherry compote and an easy dark chocolate mousse

Black Forest Mousse Jars

Vanilla cake crumbs layered with fresh cherry compote and an easy dark chocolate mousse
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Makes: 2 large servings
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Ingredients
  

For the cherry compote

  • 250 gms fresh cherries (deep red taste the best)
  • 1 tbsp caster sugar
  • 1 tbsp water
  • Pinch of cinnamon powder

For the mousse & assembly

  • 30 gms dark chocolate (50% to 60%), finely chopped
  • 1/3 cup chilled whipping cream
  • 2 cups vanilla cake crumbs (see notes)

Instructions

  • To make the compote, remove the stems from the cherries, and pit each one using a cherry pitter or use a sharp knife to slice each cherry in half and prise out the stone. Add to a small saucepan with the sugar, water and cinnamon.
  • Cook on low heat for 4 to 5 minutes, stirring often until the cherries have softened and broken down and the liquid is bubbling. Let the compote cool completely at room temperature (about 30 mins) and the liquid will thicken to a saucy consistency.
  • To make the mousse, melt the chocolate in a microwave-safe bowl in two 10 second increments on high, stirring in between each. Do not overheat the chocolate and when it's almost fully melted, stir gently to smoothen out any lumps.
  • Using a hand mixer and mixing bowl, beat the cream on high speed for 3 to 4 minutes until it thickens to stiff peaks with very slightly rounded tops.
  • Add a spoon of the whipped cream to the melted chocolate and stir gently to help loosen it. Fold in the rest of the cream gradually, working gently but quickly till you have a smooth and fluffy mousse. Refrigerate for 10 to 15 minutes before assembly. The mousse will thicken further the longer it's chilled.
  • To assemble, get out two medium sized jars or glasses and add 3 to 4 tablespoons of the cake crumbs at the base of each. Top with 2 tablespoons of compote and then about 3 generous tablespoons of the mousse. Repeat until all of it is used up. Top with fresh cherries and dig in!
  • Store in the refrigerator, loosely covered for 3 to 4 days but the layers will be most defined when freshly assembled. The mousse and cake will take on a delicious fudgy texture after a day so let the jars sit at room temperature for 10 to 15 minutes before you eat. Enjoy!

Notes

Shop this recipe: Dark Chocolate, Caster Sugar, Mixing Bowl, Hand Mixer
*While I used a leftover vanilla cake from some recipe testing, you can really crumble up whatever your favourite butter cake is, vanilla or chocolate, with eggs or without eggs, homemade or not. If you want to bake a small cake specially for this recipe (and you should!) go with the one I made in this strawberry trifle! 
*Prep and cook time does not include baking a cake if you don't have cake crumbs on hand. That will vary depending on what recipe you use.