- 900g melted dark chocolate 70%
- 320g egg yolks
- 800ml cream
- 160ml milk
- 700g egg white
- 400g sugar
- 150ml kirsch
- 200g griottine cherries
black forest chocolate mousse
peter Jackson
10th November 2011
black forest chocolate mousse
Whisk egg yolks to sabayon
whip cream and milk to soft peaks
make meringue with sugar to soft peak...
Ingredients
Method
Whisk egg yolks to sabayon
whip cream and milk to soft peaks
make meringue with sugar to soft peaks
fold sabayon into chocolate
then add the cream, then meringue
then the kirsch and cherries
ladle into glasses and chill
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
