I love a creamy, custardy dessert, especially during the summer months, and this chocolate-cherry cream is a new favorite. Cherry can be a tricky flavor. Too often, cherry-flavored treats have a medicinal quality. To avoid that awful cough syrupy taste, I used fresh cherries and 100 percent cherry juice with no concentrates or extracts in this cream. This ensures you get nothing but an authentic cherry flavor.
When I first planned to make this recipe, I thought I wanted to go with a traditional mousse. Although mousses are light, airy and perfect for summer, I was in the mood for something even more delicate. I used the same technique to make a mousse but added a touch more cream to give it even more of a whipped texture. Imagine if chocolate mousse and whipped cream had a love child. That's how I'd describe this chocolate-cherry cream's texture.
Besides being delicious, I love this chocolate-cherry cream's versatility. Sure, it's great in a dessert glass as pictured, but it also makes an amazing cake filling. Recently, I made a three-layer chocolate cake with ganache frosting and filled the layers with this chocolate-cherry cream for a dear friend's party. Everyone loved it and commented on how the cherry flavor added a nice touch.
In fact, it was such a hit that as I was leaving with my empty cake holder, my friend's young son sadly said, "Bye, cake." Did he care that I was leaving? Not so much. But the cake? Now that's a sad moment.
With the temperatures rising and fresh cherries hitting the market, I hope you give this recipe a try, and I'd love to hear your thoughts. Let's take advantage of cherry season while it lasts.
When chocolate and cherries are in play, you can't go wrong with a bourbon barrel-aged stout. These beers tend to be on the sweeter side, making them perfect with so many desserts. You can also play up the cherry flavor with a kriek, which is a Belgian-style cherry lambic. Krieks are tart and effervescent, so those light bubbles pair well with the whipped body of the cream. A nice port is another delicious choice as is my cherry-infused bourbon.
Feeling a Little Fruity?Print
This dreamy, airy chocolate-cherry cream is even lighter than a mousse and can be served in a dish or used as a delicious cake filling.
8 ounces semisweet chocolate, chopped
8 tablespoons butter, sliced
3 large eggs, separated
¼ cup sugar
1 ½ cups heavy cream
3 ounces cherry juice
1 ½ cups cherries, chopped, pitted and stems removed
- In a double boiler or bowl set over a pot of simmering water, melt the chocolate and butter while stirring frequently until smooth.
- Add the yolks and beat well with a hand mixer after each addition. Remove from heat.
- Using a different bowl, beat the egg whites until they reach the soft peak stage. Add 2 tablespoons of the sugar and beat until stiff peaks form.
- In another bowl, beat the cream and sugar until it starts to thicken. Add the cherry juice and keep beating until it forms soft to medium peaks.
- Gently fold in the egg whites into the chocolate mixture. Once the egg whites are fully incorporated, fold in the cherry whipped cream and stir in the chopped cherries.
- Cover with plastic wrap on top of the cream to prevent any film from forming. Refrigerate for several hours or overnight. Serve in dessert glasses or use as a cake filling.
Pitting cherries can get messy. Wear an old shirt that you don't mind staining.
- Category: Desserts
- Method: Stove Top
- Cuisine: American
Keywords: chocolate cream, cherry cream, chocolate mousse, chocolate filling, chocolate custard, cherry custard