Traditional whipped cream is usually made up of three ingredients: heavy whipping cream, sugar, and vanilla extract. The mousse is best served at room temperature.How is it different from regular whipped cream? I am going to break it down for you right now.To make the cherry whipped cream, simply whip the heavy cream to medium peaks, and then ripple through the cherry jam.Set aside to cool for at least 30 minutes. It will have a matte surface, and should not jiggle when you shake the pan gently. Scrape the batter into your baking dish, and bake for 15-18 minutes, or until the mousse is just set.Pour the slightly cooled chocolate into the eggs, and sprinkle over the flour, and then fold everything together with a spatula.Whisk the eggs and sugar together for at least 2 minutes, or until they are slightly pale, and have a moussey texture. Place the eggs into a medium mixing bowl, and add the sugar.You probably know your microwave best, but I do this in two 30 second bursts, stirring between them. Melt the chocolate and butter together in a small bowl in the microwave.Preheat the oven to 375F/180C and grease and line a 8inch/20cm square baking dish.And if you live on the other side of the world, just make this and have a pot of tea for me! Put it this way, if you invite me to your tea party I will bring this baked mousse and whipped cream combo, and it will be awesome. But I love to bake! And I love to drink tea! This is bogus. Have you? I’m not really a tea party appropriate person.

You will not regret it.Ĭonfession time: I have never in my life been to a tea party. The chocolate is intense here, and there is no added cocoa, coffee or vanilla to mask that flavour, so be sure to invest in a good quality chocolate. It’s not chewy, but somehow manages to walk the line between light and dense in a mystifyingly delightful way. The texture of this chocolate almost-cake is ever so tender and fudgy. And this baked chocolate mousse is pretty much the perfect thing for any scenario.

The floral, cherry rippled whipped cream with it’s rosy hue, would be just the perfect thing next to a pot of tea in a lush garden setting. Or should I say, it softly whispers tea party in my ear, in a very demure and coquettish way. Obviously it’s a great candidate for those occasions in life which call for a nice dress and a snazzy pair of shoes, too! Something about this particular recipe screams tea party to me. So, if I want to, I can totally pull this together at the drop of the hat. There something so illicit and decadent about eating a fancy dessert in a non-fancy setting.Īnd this is so easy to pull together too – no heavy machinery required and I usually have all of this stuff in my cupboard. In fact, it kind of makes it more delicious. I would never lie to you about my lifestyle, you guys.īut does that make this recipe any less delicious? NOPE. Or like something out of the pages of a Bridal magazine.īut in reality, this is actually super easy to whip together, and I ate mine while watching an episode of Comedians in Cars Getting Coffee and wearing a truly grotty pair of trackpants. This recipe is for days when you want your life to look like Pinterest. Baked Chocolate Mousse & Cherry Whipped Cream by Sarah Coates

Cherry whipped cream recipe