This year, thanks to favourable weather conditions, cherries have appeared in France and Switzerland early, so I have been enjoying them for quite a long time. This refreshing slightly tangy dessert keeps them raw, untransformed, preserving not only their taste, but, I guess, much of the precious vitamin C. Obviously, they make a perfect pair with dark chocolate. The photograph you see above was taken last year when I was offered some black sour cherries (unavailable here), but I have tested this mousse with sweet cherries several times this year and it was equally delicious (well, to be frank… almost… if, like me, you appreciate sour cherries).
WARNING! This lighter mousse contains Greek yogurt and it will be slightly tangy in taste, so if you don’t like tanginess combined with chocolate and/or you wish to prepare a richer dessert, you might want to try the below quick eggless chocolate mousse version instead, prepared with cream (and without gelatin):
TIPS: The amounts of gelatin used depend sometimes on the brand. Leaves are sometimes bigger, sometimes smaller; powdered gelatin sometimes contains other products (for example sugar) and doesn’t set as well as pure gelatin in powder… In short, the aim here is to use the amount of gelatin which sets 500 ml/2 cups/about 17 oz liquid, so check the package instructions. (The whole mixture has more than 500 ml (+ cherries), so the mousse will be firm, but not hard as a standard jelly).
If you want to make this dessert quicker and in an easier way, you can omit the gelatin and you will obtain a cream rather than a firm mousse. The taste will be the same.
The colour of this mousse will depend on the chocolate’s quality. The darker it is and the higher its cocoa content is, the darker the mousse will be.
The mousses keep well (covered) in the fridge for several days.
Preparation: 20 minutes + several hours in the fridge
Ingredients (serves 4-5):
350 ml (about 12 fl oz) Greek yogurt (if you use low-fat yogurt, it might be too sour, so I cannot guarantee the same taste result)
200 g (about 7 oz) good quality dark chocolate (I use here organic, min. 72% cocoa chocolate) + some more for decoration (if you wish)
about 25 big pitted cherries + 20 for decoration
5 flat tablespoons confectioner’s sugar
(1 flat teaspoon instant coffee)
(several tablespoons kirsch)
1 tablespoon gelatin in powder or other amount necessary to set 500 ml liquid, see TIPS above (you can use leaves too, in amounts necessary to set 500 ml/2 cups liquid)
Break the chocolate into pieces and melt it in a pan on a very low heat or in a water bath (stirring and watching it constantly so that it doesn’t burn) or in a microwave (if you microwave it, do it in two-three stages because once it’s “cooked”, it cannot be used).
Put aside and let it cool down.
When the chocolate is warm, but no longer hot, pour it into a food processor.
Add the yogurt, the sugar, the coffee and the kirsch if you use it.
Mix the yogurt and chocolate mixture until smooth.
Taste if it’s sweet enough for your taste and add more sugar if needed. Mix again.
Dissolve the gelatin in 4 tablespoons warm water or even hot water if it’s advised on your package. If using leaves, soften them in cold water, squeeze and dissolve also in 4 tablespoons warm water.
Mix well the dissolved gelatin with the yogurt mixture.
Divide the pitted cherries into individual serving bowls.
Pour the mousse over them.
Put the mousse into the fridge for 2 -3 hours until it sets.
Decorate with shaved chocolate and cherries just before serving.