- 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
Built by Chefs. Powered by You.
For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
![Scallop- Staff Canteen (4)[40].jpeg](http://s3-eu-west-1.amazonaws.com/tscsmallimages/2026/05/22/6624694d8b62b266067743d0/1779447353-77136a103639bc4c28-45146437.jpeg)
