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–+ servings
Dark chocolate cherry mousse topped with cherry halves and fine chocolate shavings.
Rachelle Johnson

Cherry Chocolate Mousse

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Rich dark chocolate and bright cherries meet in a softly set mousse, lightened with whipped aquafaba and a little coconut cream. Spoon it into small glasses and let the cherries bring their lovely tart edge to each chocolate-rich bite.
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Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Global / Fusion
Suitable For
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Mousse
  • 1 cup cherries pitted; Fresh or frozen.
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 200 grams vegan dark chocolate finely chopped; 70% cocoa or darker; verify dairy-free ingredients.
  • ¼ cup coconut cream
  • ¼ cup aquafaba Measure the liquid from cooked or canned chickpeas before whipping.
  • 1 pinch sea salt
Optional garnish
  • fresh cherry halves Optional.
  • vegan dark chocolate shavings Optional.
  • vegan coconut whipped cream Optional.

Equipment

  • Small saucepan
  • heatproof bowl
  • blender or immersion blender
  • Hand Mixer
  • spatula
  • four small serving glasses

Method
 

  1. Put the cherries, lemon juice and maple syrup in a small saucepan. Cook gently for 3–5 minutes until softened and juicy. Blend or puree until smooth, then let cool.
  2. Melt the chopped chocolate in a heatproof bowl over gently simmering water, keeping the bowl above the water. Stir until smooth, then remove and let cool slightly while it remains fluid.
  3. Stir the coconut cream, cooled cherry puree and vanilla together. Gradually stir this mixture into the melted chocolate until smooth. Let it become cool enough that it will not warm the whipped aquafaba, while still soft enough to fold.
  4. In a clean bowl, whip the measured aquafaba with the salt to stiff peaks. Fold it into the chocolate mixture in several additions, using gentle strokes to preserve as much air as possible.
  5. Divide among four small glasses or dishes. Cover and refrigerate for at least 2 hours, until the mousse holds a soft spoonable shape. Allow longer if it is still loose.
  6. Add any optional cherry halves, chocolate shavings or vegan coconut whipped cream shortly before serving. Serve chilled.

Nutrition

Calories: 394kcalCarbohydrates: 32gProtein: 5gFat: 28gSaturated Fat: 19gSodium: 11mgPotassium: 446mgFiber: 6gSugar: 22gVitamin A: 22IUVitamin C: 4mgCalcium: 39mgIron: 6mg

Notes

Chocolate: Use vegan dark chocolate with at least 70% cocoa; sweeter chocolate changes both sweetness and firmness.
Texture: Keep the melted chocolate fluid but cool before folding. A hot base collapses the foam, while a cold solid base can turn grainy.
Aquafaba: Measure liquid before whipping; a clean bowl and patient whipping help it hold peaks.
Timing: The 140-minute estimate includes the minimum two-hour chill, but cooled puree and a fully set mousse may need longer.
Swaps: Raspberries offer a sharper berry flavor in place of cherries; strain seeds if you prefer a smoother finish.
Serving: Small glasses and a few cherry halves make a simple, elegant dessert; optional toppings are separate from the nutrition baseline.
Storage: Keep covered and refrigerated at 40°F (4°C) or below and use within three days. Do not reheat; warming melts the chocolate structure.
Nutrition: Estimates are for one-quarter of the mousse without optional toppings, using Divine 70% vegan dark chocolate and a low-salt OGGS aquafaba reference. Your chocolate and chickpea liquid can change the values.

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