Friday, 7 February 2014


“Anything is good if it’s made of chocolate.” - Jo Brand

The weather in Melbourne is very hot with the temperature reaching maxima around 40˚C for a few days. The heatwave will continue through February, and hopefully we shall start to see some lovely Autumn weather in March.

Lots of cool water to drink, salads to eat and ice-cold desserts will keep the body temperature down! Here is a rather rich and filling dessert, which nevertheless is quite cool and goes down easily after a very light meal such as a salad during these hot Summer days.

BLACK FOREST MOUSSE  (for 4 people)

4 slices of madeira or butter cake
4 tablespoons cherry conserve
4 dashes Kirsch liqueur
Griottines (cherries macerated in kirsch, common in Fougerolles, Haute-Saône, in Franche-Comté, eastern France
Enough standard chocolate mousse to fill your receptacles of choice
Lashings of whipped cream
Slivers of toasted blanched almonds (can substitute with chocolate cookie crumbs)
Grated dark chocolate

Mix the cherry conserve well with the Kirsch and wet each of the slices of cake in the mixture.  Cut the cake into small cubes and put at the bottom of your serving bowls (parfait glasses are good).
Spoon the chocolate mousse mixture on top of the cake, alternately with some griottines, filling your receptacles.
Top with whipped cream, grated dark chocolate, chopped almonds (or crumbed cookies) and a cherry on top!

This post is part of the Food Friday meme,
and also part of the Food Trip Friday meme.

1 comment:

  1. wow, that looks delicious! would love to try that!
    ... maybe substitute some of the ingredients...

    thanks so much for sharing and linking over at Food Friday, Nicholas
    enjoy the rest of the week!