Is there anything better than a chocolate dessert? Whether it’s fudgy brownies, chewy chocolate chip cookies, or something covered in Nutella, nothing pleases a crowd like chocolate. Playboy model and entrepreneur Wild Bunny’s go-to holiday dessert is her chocolate cherry mousse. It’s not only insanely delicious, but practically foolproof. Here’s how to make it.
Why Wild Bunny Loves Chocolate Cherry Mousse
“It’s a Christmas tradition of mine. I make it every year for friends and family and it’s indulgent and delicious.”
Ingredients:
- 200g good quality dark chocolate (70%)
- 1 400g tin black cherries
- 200mL double cream*
- 4 large free range eggs
- 2 TBL golden caster sugar*
- Pinch of salt
Instructions:
- Melt the chocolate in a heatproof bowl over a pan of gently simmering water. Allow to cool for 10 minutes.
- Meanwhile, simmer the cherries and their syrup in a non-stick frying pan on a medium heat until thick. Allow to cool.
- Whip the cream to very soft peaks.
- Separate the eggs, add the yolks to the cream with the sugar, and whisk to combine.
- Add a pinch of sea salt to the whites and, with a clean whisk, beat until super-stiff.
- Fold the cooled chocolate into the cream, then very gently fold that through the egg whites with a spatula.
- Serve up the mousse between six glasses or bowls, interspersing the cherries and syrup throughout, and finishing with a few nice cherries on top.
Editor’s notes: Wild Bunny is from the UK, so this recipe uses weights, which is honestly a much more precise way of measuring ingredients. However, if you’re looking for volume/metric, here are a few adjustments. Instead of 200g of dark chocolate, use a little more than a 1 cup. As far as the cherries go, any fancy jar of cherries will work here. Double cream is just an across-the-pond way of saying heavy cream. Granted, the fat content of UK cream is a little higher, making it richer, thicker, and all around better than the domestic stuff. That said, heavy cream will easily suffice for this recipe. For the golden caster sugar, you can use “raw sugar” or use regular white table sugar. It will get you close.
Wild Bunny is on The Playboy Club. Talk to her now.
