Black Forest Mousse Parfaits

Black Forest Mousse Parfaits 250 Image by: Black Forest Mousse Parfaits 250 Author: Canadian Living

White chocolate adds a twist to this classic dessert – and who can resist when it's served in individual glasses? 

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: January 2010

Ingredients

  • 1/2 cup milk
  • 1/3 cup cocoa powder
  • 2 oz bittersweet chocolate chopped
  • 3 tablespoons strong coffee
  • 3 tablespoons strong water
  • 1/3 cup unsalted butter softened
  • 3/4 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 pinch salt
Garnish:
  • 1 oz bittersweet chocolate grated
Syrup:
  • 1 jar sour red cherry in syrup
  • 3 tablespoons kirsch
  • 3 tablespoons brandy
  • 2 tablespoons granulated sugar
White Chocolate Mousse:
  • 4 oz good-quality white chocolate (such as Lindt), chopped
  • 2 eggs
  • 1/4 cup granulated sugar
  • 1 1/4 cup whipping cream

Method

In small bowl, whisk milk with cocoa until smooth; set aside.

In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with coffee; whisk until smooth.

In large bowl, beat butter until light, about 1 minute; gradually beat in sugar until light and fluffy, about 3 minutes. Beat in eggs, 1 at a time; beat in vanilla. Beat in coffee mixture.

In separate bowl, whisk together flour, baking soda, baking powder and salt; stir into butter mixture alternately with cocoa mixture, making 3 additions of flour mixture and 2 of cocoa mixture. Scrape into parchment paper–lined 8-inch (2 L) square metal cake pan.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, 30 to 35 minutes. Let cool in pan on rack. (Make-ahead: Wrap in plastic wrap and store for up to 24 hours.)

White Chocolate Mousse:
In heatproof bowl over saucepan of hot (not boiling) water, melt white chocolate until smooth; remove from heat. In separate heatproof bowl, whisk eggs with sugar; place over simmering water and cook, whisking constantly, until thickened and foamy, 4 minutes. Remove from heat; stir in white chocolate. Let cool slightly.

In separate bowl, whip cream; fold one-third into white chocolate mixture. Fold in remaining cream; refrigerate until chilled, about 2 hours.

Syrup: Drain cherries, reserving 1-1/4 cups (300 mL) of the syrup. Boil syrup in small saucepan over medium heat until reduced to 3/4 cup (175 mL). Remove from heat; stir in kirsch and sugar. Set aside.

Reserve 8 cherries for garnish. Halve remaining cherries and drain on paper towel. Fold into mousse.

Cut cake into 64 squares. Place 4 squares in each of eight 1-cup (250 mL) glasses, pressing gently; pour 2 tsp (10 mL) of the syrup over top. Top each with 1/4 cup (50 mL) mousse. Repeat layers once.

Garnish: Top each with reserved cherry and grated chocolate. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Nutritional facts Per serving: about

  • Sodium 168 mg
  • Protein 9 g
  • Calories 618.0
  • Total fat 33 g
  • Potassium 308 mg
  • Cholesterol 163 mg
  • Saturated fat 19 g
  • Total carbohydrate 75 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 31.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Black Forest Mousse Parfaits

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