Black Forest Mousse

Cherry Compote:

3 cups (520g) fresh cherries, pitted and roughly chopped ( 1 G. = 1.3 B.)

1 cup (230g) water

2 tablespoons (26g) lemon juice ( lemon ลูก 1G. = 0.105 B. )

½ cup (100g) granulated sugar ( 1G. = 0.029 B. )

2 tablespoons (20g) cornstarch ( 1G. = 0.105 B.)

2 teaspoons (8g) vanilla extract ( 1G. = 0.17 B. 473 ml = 79 B.)

Chocolate Mousse:

2 tablespoons (30g) water

⅓ cup (60g) granulated sugar ( 1G. = 0.029 B. )

1 whole egg (50g) ( 1No. = 4.1 B. )

1 egg yolk (20g) ( 1No. = 4.1 B. )

½ pack powdered gelatin ( 1G. = 0.498 B. )

1 ¾ cup (420g) heavy cream ( 1G. = 0.26 B. )

1 cup (170g) dark chocolate, melted ( 1G. = 0.201 B. )

Whipped Cream:

1 cup (240g) heavy cream ( 1G. = 0.26 B. )

¼ cup (30g) powdered sugar ( 1G. = 0.044 B. 900 G. = 40 B.)

½ teaspoon (2g) vanilla extract ( 1G. = 0.17 B. 473 ml = 79 B.)

1 Prepare the cherry compote: In a medium saucepan, combine the pitted cherries, water, lemon
juice, granulated sugar, and cornstarch, and cook over medium heat. When the mixture starts to
boil, reduce to a simmer and let cook for ten minutes, or until thickened. After ten minutes,
pour in the vanilla extract and mix well to combine. Transfer the compote to a bowl and let cool
completely at room temperature.

2 Prepare the chocolate mousse: In a medium saucepan, combine the water and granulated sugar,
mixing so that all the sugar is coated in water. Cook the mixture over medium-low heat until it
reaches 240°F (known as the soft-ball stage).

2.1 While the sugar is cooking, prepare a pâte à bombe: In a stand mixer fitted with a whisk
attachment (or a bowl with a hand mixer), beat the egg and egg yolk until fluffy and lighter
in color. Once the sugar reaches 240°F, slowly stream it into the egg mixture. Continue
beating the mixture until it is cool to the touch.

2.2 Bloom the gelatin: If using powdered gelatin, dissolve the gelatin in a small amount of
water. Once it forms a congealed mass, microwave the mixture for 10-15 seconds, or until
fully dissolved.

2.3 In a separate bowl, whip the heavy cream until soft-medium peaks form. Set aside

2.4 Finish the mousse: Once the pâte à bombe is cool to the touch, stream in the melted gelatin
and mix until combined. Then, gently fold in the melted chocolate until homogenous.
Finally, fold in the whipped heavy cream and mix until well combined. Refrigerate the
mousse for at least 30 minutes so that it sets up.

3 Prepare the whipped cream: In a stand mixer fitted with a whisk attachment (or a bowl with a
hand mixer), beat together the heavy cream, powdered sugar, and vanilla extract until medium
peaks form.

4 Assemble the dessert: Using a clear glass or a small bowl, layer the chocolate mousse, cherry
compote, and whipped cream as desired. Serve immediately, and store leftover components in
the fridge for up to three days.