Ingredients
- 150 grams chocolate biscuits
- 70 grams melted butter
- 250 milliliters heavy cream
- 200 grams cream cheese
- 80 grams powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1.5 teaspoons gelatin powder
- 2 tablespoons hot water
- 200 milliliters cherry juice
- 2 tablespoons sugar
- Fresh cherries
- Mint leaves
- Edible gold flakes or chocolate decorations
Directions
Crush biscuits into fine crumbs.
Mix crumbs with melted butter until combined.
Press the mixture firmly into the bottom of a round mold to form the base.
Chill the base for 15 minutes.
Whip heavy cream until stiff peaks form.
In a separate bowl, beat cream cheese, powdered sugar, vanilla, and milk until smooth.
Add dissolved gelatin to the cream cheese mixture and mix well.
Gently fold the whipped cream into the cream cheese mixture.
Spread the mousse evenly over the chilled base.
Refrigerate the mousse layer for 1 hour.
Heat cherry juice with sugar until warm.
Add dissolved gelatin to the warm juice mixture and stir until smooth.
Let the cherry mixture cool slightly, then pour it gently over the mousse layer.
Refrigerate for 2–3 hours, or until the top layer is fully set.
Top with fresh cherries and mint leaves.
Garnish with edible gold and a chocolate or gold butterfly for presentation.
Frequently Asked Questions
How do I properly store this Cherry Mousse Cake to maintain its texture?
This mousse cake needs to be stored in the refrigerator due to the cream cheese and heavy cream content. Cover it tightly with plastic wrap or place it in an airtight container to prevent drying out. It should maintain its best texture for up to 3 days when properly chilled.
Can I make this Cherry Mousse Cake ahead of time for a party?
Yes, this recipe is excellent for making ahead! After assembling the mousse layer, the cake requires a minimum of 3 hours of chilling time, but it's often best prepared the day before serving. Ensure the chocolate biscuit base is firmly set before adding the mousse layer.
What is the best way to ensure my chocolate base sets firmly for this mousse cake?
To achieve a firm chocolate base, thoroughly mix the 150 grams of crushed chocolate biscuits with the 70 grams of melted butter until it resembles wet sand. Press the mixture very firmly and evenly into the bottom of your round mold before chilling it prior to adding the mousse filling.
