Chocolate Cherry Mousse Cups

The photo appears to show rich chocolate mousse layered/swirlled with dark cherry compote, served in individual clear cups. This version is designed to reproduce that thick, creamy texture and dramatic cherry ribbons. Classic chocolate-cherry mousse recipes commonly combine dark chocolate, cream, and cherries in a similar way.
J
Jamie Oliver
+1

Yield
3 large dessert cups like the photo, or 5–6 smaller servings

Prep time
20–25 minutes

Chill time
At least 2 hours; 4 hours is better

Ingredients
Chocolate mousse
7 oz (200 g) dark or semi-sweet chocolate, 60–70% cacao, finely chopped
1¼ cups (300 ml) heavy whipping cream, cold
2 tbsp (25 g) granulated sugar
1 tsp vanilla extract
¼ tsp fine salt
2 tbsp unsweetened cocoa powder
2 tbsp whole milk, if needed to loosen the chocolate
Cherry swirl
1½ cups (225–250 g) pitted cherries, fresh or frozen
3 tbsp granulated sugar
1 tbsp lemon juice
½ tsp vanilla extract
1 tsp cornstarch
1 tbsp cold water
Optional for the topping
¼ cup finely chopped chocolate
A few whole cherries
Chocolate curls
Small pinch of flaky sea salt
Full Method
1. Make the cherry filling
Put the pitted cherries, sugar and lemon juice into a small saucepan.
Cook over medium heat for about 5–7 minutes, stirring occasionally.
The cherries should soften and release plenty of juice.
Mix the cornstarch with 1 tbsp cold water until completely smooth.
Stir the slurry into the cherries.
Cook another 30–60 seconds, until the juices become glossy and slightly thick.
Remove from the heat and stir in vanilla.
Cool completely.
Important: The cherry mixture should be thick rather than watery. If it is hot when added to the mousse, it can melt the mousse and destroy the layered appearance.

2. Melt the chocolate
Place chopped chocolate in a heatproof bowl.
Melt gently over a saucepan containing barely simmering water, or microwave in 15–20 second intervals, stirring between each.
Once smooth, remove from the heat.
Stir in cocoa powder, salt and vanilla.
If the chocolate is extremely thick, stir in 1–2 tbsp milk.
Let the chocolate cool until warm but not hot.

3. Whip the cream
Pour the cold heavy cream into a large bowl.
Add the sugar.
Whip until medium peaks form.
Don’t whip it completely stiff. Slightly softer whipped cream folds into chocolate more easily and gives the mousse the creamy texture seen in the photograph.

4. Make the mousse
Add approximately ⅓ of the whipped cream to the warm chocolate.
Stir gently to lighten the chocolate.
Add the remaining whipped cream in two additions.
Fold gently with a spatula until no large white streaks remain.
Do not aggressively mix. Overmixing knocks out the air and makes the mousse dense.

5. Create the cherry ribbons
For the appearance in the photo, don’t simply mix all the cherries into the mousse.

Instead:

Spoon a layer of chocolate mousse into each cup.
Add several small spoonfuls of cooled cherry mixture.
Add another layer of mousse.
Add another thin layer of cherries.
Finish with chocolate mousse.
Use a spoon or skewer to make 2–3 gentle swirls through the top.
This creates the dark cherry streaks running through the chocolate, similar to the pictured dessert.

6. Finish
Top with:

A spoonful of cherry compote
Chocolate shavings
A whole cherry, if desired
Tiny pinch of flaky salt
Refrigerate for at least 2 hours, preferably 4 hours.

For the exact thick texture in the photo
The pictured mousse is considerably thicker than a very airy French mousse. For that style:

Use 60–70% dark chocolate
Don’t over-whip the cream
Use a thick cherry compote, not cherry juice
Chill thoroughly
Don’t add warm cherries to the mousse
For especially thick mousse, increase chocolate to 225 g (8 oz)
Traditional cherry-chocolate mousse recipes also use dark chocolate, cream and cherries, with the cherries sometimes layered throughout the mousse rather than simply placed on top.
J
Jamie Oliver
+1

Nut Information
Is this recipe nut-free?
Yes — as written, it contains no tree nuts or peanuts.

However, chocolate is one ingredient where you should check the package carefully. Chocolate may be manufactured in facilities that also process:

Almonds
Hazelnuts
Peanuts
Pistachios
Cashews
For someone with a serious nut allergy, use chocolate specifically labeled according to their allergy requirements rather than assuming ordinary chocolate is safe.

Contains
Milk/dairy: yes
Soy: potentially, depending on the chocolate
Egg: no, in this version
Peanuts: no ingredients
Tree nuts: no ingredients
Gluten: no ingredients, provided your chocolate/cocoa are certified gluten-free if necessary
The recipe is therefore naturally egg-free and vegetarian.

Easy Substitutions
Dairy-free
Use:

Dairy-free dark chocolate
Coconut cream or a suitable dairy-free whipping cream
Be aware that coconut cream can add coconut flavor.

Lower sugar
Reduce the mousse sugar to 1 tbsp and use a darker chocolate. Keep some sugar in the cherry mixture because it balances the cherries’ acidity.

Fresh vs. frozen cherries
Both work.

Frozen cherries: particularly convenient and generally give plenty of juice.

Fresh cherries: best during cherry season; pit them before cooking.

Sour cherries
Excellent choice if you want a stronger Black Forest-style chocolate/cherry flavor.

Chocolate choice
55–60%: sweeter, softer chocolate flavor
65–70%: best balance for this dessert
75%+: much more intense and less sweet
Storage
Keep covered in the refrigerator.

Best: within 24–48 hours.

The mousse can generally be prepared a day ahead, which is convenient for entertaining. Similar chocolate mousse recipes specifically recommend chilling before serving and can be prepared ahead of time.
F
Food Network
+1

Don’t leave the finished cups sitting at room temperature for extended periods because they contain dairy.

Recipe Q&A
Can I make this the day before?
Yes. In fact, overnight chilling gives the mousse a firmer texture and allows the cherry flavor to develop.

Why is my mousse runny?
Most commonly:

The chocolate was too hot when combined with cream.
The cream wasn’t whipped enough.
Too much liquid cherry sauce was incorporated.
The mousse hasn’t chilled long enough.
Give it at least 2–4 hours in the refrigerator.

Why did my chocolate become grainy?
The chocolate may have seized from overheating or contact with water. Melt it gently and avoid getting steam/water into the chocolate.

Can I use cherry pie filling?
Yes, but it will be sweeter and softer. For the appearance in the photo, homemade cherry compote is much better.

Can I use cherry jam?
Absolutely. Stir ½ cup cherry jam with 1–2 tbsp warm water until it becomes spoonable, then use it as the swirl.

Can I make this without cocoa powder?
Yes. Simply omit it. The mousse will still be chocolate-rich because the main chocolate provides the flavor.

Can I make it without a mixer?
Yes. Whip the cream by hand with a whisk, although it will take several minutes.

Can I freeze it?
You can, although the texture may become slightly different after thawing. For the fresh mousse texture shown in the picture, refrigeration is preferable.

How do I get the pretty swirls?
Don’t completely combine the cherries and mousse. Alternate small amounts and swirl only the surface. That’s what gives you the dramatic dark cherry ribbons.

Can I make individual mini cups?
Yes. This recipe makes approximately 6 small 4-oz cups.

Is this the same exact recipe used to make the dessert in the photograph?
The photograph itself doesn’t provide a recipe, so the ingredients and quantities above are a carefully reconstructed chocolate-cherry mousse recipe based on the appearance, rather than a claim that these are the original creator’s exact measurements.

Nutrition?
Because the exact chocolate, cream and sugar brands aren’t specified, nutrition will vary. As a rough estimate, a large ⅓-batch cup is around 500–600 calories, with most calories coming from chocolate and cream. Published chocolate mousse recipes can vary substantially depending on the chocolate, cream, sugar and serving size.
B
Bon Appétit
+1

Best flavor combination: 70% dark chocolate + tart cherries + lightly sweetened cream + tiny pinch of flaky salt.