Cherry Mousse with Chocolate Strudel

5 from 2 votes
Prep Time 30 mins
Cook Time 5 mins
Rest Time 5 hrs
Total Time 5 hrs 35 mins
Course Dinner
Cuisine European
Servings 8 people


Cherry mousse:

  • 240 g Sour cherries fresh, pitted or frozen
  • 50 g Powdered sugar
  • 4 Piece Red gelatine leaves
  • 425 ml Cream
  • 2 Pck. Cream stiffener

Chocolate Mousse:

  • 70 g Dark chocolate
  • 15 ml Milk hot
  • 125 g Whipped cream (see cherry mousse)


  • 100 ml Cream
  • 1 Pck. Vanilla sugar
  • Dark chocolate finely grated
  • Cherries as decoration (rest of the frozen package)


Preparation of cherry mousse:

  • Soak the gelatine sheets in cold water and let them swell. Finely puree thawed or fresh cherries with a hand blender. Whip the cream with icing sugar and whipped cream very stiff and put in the fridge for a short time.

Preparation of the chocolate mousse:

  • Crush the chocolate a little, just let it melt over the water bath and then stir immediately with the hot (!) Milk until a creamy mass is formed. Transfer this to a bowl and keep it in the refrigerator until it has cooled down. (takes about 10 min.) Then remove 125 g from the whipped cream (see cherry mousse), mix with the chocolate mixture and put both in the refrigerator again.

Preparation of cherry mousse and completion:

  • Remove 100 g of the very liquid cherry puree, heat slightly in a saucepan, remove from the stove and dissolve the swollen, slightly squeezed gelatin in it while stirring. Then pour everything into the remaining cherry puree, stir with it and also put it in the refrigerator until the mixture has cooled down and slowly begins to set. When it is no longer liquid, but slightly creamy, fold in the rest of the cream and place the bowl in the refrigerator again until the mold is prepared for the mousse.
  • A bowl with a capacity of at least 800 ml is required for this. First rinse it with cold water and then line it with cling film. Then pour in a layer of cherry mousse and put a few dabs of chocolate mousse on top. Pull a stick or other sharp object through it so that it looks like it has been "torn". Then another layer of cherry mousse, etc. Repeat this until both masses are used up, with the cherry mousse at the end.
  • Then put the bowl in the refrigerator for about 5 hours. When the mousse has hardened enough to topple over, loosen it from the mold and remove the foil. Whip 100 ml of cream with the vanilla sugar until stiff, coat the dome with it, grate some chocolate over it and decorate with the remaining, thawed cherries ............ then just feast ....... ........
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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