Baked Chocolate Mousse & Cherry Whipped Cream
This baked mousse is soft and delicate, but intensely chocolatey and perfectly tempered by the cherry rippled cream!
Serves: 6
For the mousse:
  • 4 oz (120g) dark chocolate (70% cocoa solids)
  • 1 stick (115g) butter
  • 2 eggs
  • ⅔ cup (150g) caster sugar (aka superfine sugar)
  • 3 tbsp plain flour
For the cherry whipped cream:
  • ½ cup (125ml) heavy cream
  • 2 tbsp good quality cherry jam (I used bonne maman)
  1. Preheat the oven to 375F/180C and grease and line a 8inch/20cm square baking dish.
  2. Melt the chocolate and butter together in a small bowl in the microwave. You probably know your microwave best, but I do this in two 30 second bursts, stirring between them. Set the chocolate aside to cool.
  3. Place the eggs into a medium mixing bowl, and add the sugar. Whisk the eggs and sugar together for at least 2 minutes, or until they are slightly pale, and have a moussey texture.
  4. Pour the slightly cooled chocolate into the eggs, and sprinkle over the flour, and then fold everything together with a spatula. Be sure not to overmix.
  5. Scrape the batter into your baking dish, and bake for 15-18 minutes, or until the mousse is just set. It will have a matte surface, and should not jiggle when you shake the pan gently. Set aside to cool for at least 30 minutes.
  6. To make the cherry whipped cream, simply whip the heavy cream to medium peaks, and then ripple through the cherry jam.
  7. The mousse is best served at room temperature. Slice it with a very sharp knife, and serve with a generous dollop of cream!
Recipe by The Sugar Hit at