Chocolate Cheese Mousse Cake w/ Cherry Jam
There’s something incredibly indulgent about a Chocolate Cheese Mousse Cake w/ Cherry Jam that makes it the perfect centerpiece for any gathering or a delightful treat for a quiet evening at home. This dessert combines the richness of chocolate, the creaminess of cheese, and the tart sweetness of cherry jam, creating a harmonious blend of flavors that will have everyone reaching for seconds. The light, airy mousse contrasts beautifully with the smooth, velvety cream cheese base, all nestled on a buttery graham cracker crust. With every bite, you’ll experience a delightful explosion of taste that’s simply irresistible.
Why You’ll Love This Recipe
This Chocolate Cheese Mousse Cake w/ Cherry Jam is not just a feast for the taste buds; it’s also a visual delight. The vibrant cherry jam provides a stunning contrast to the rich chocolate layers, making it a showstopper for any occasion. The combination of textures—from the crunchy crust to the silky mousse—will keep you coming back for more. Plus, it’s surprisingly easy to make, allowing even novice bakers to impress their guests with a gourmet dessert.
Ingredient Breakdown
- 150g graham crackers (or European digestive biscuits) – These create a deliciously crunchy base for the cake.
- 40g melted butter – Adds richness and helps bind the crust together.
- 200g cream cheese – Provides a creamy texture and a slight tanginess.
- 200ml whipping cream – Essential for creating a light and airy mousse.
- 1 tsp vanilla extract – Enhances the overall flavor profile.
- a pinch of salt – Balances the sweetness and elevates the flavors.
- 50g sugar – Sweetens the cream cheese layer.
- 30ml water – Used to dissolve the gelatin.
- 4g gelatin – Helps set the mousse, providing stability.
- 100g dark chocolate – The star ingredient that brings a rich flavor to the cake.
- 70g whipping cream – For folding into the chocolate to achieve a light mousse texture.
- 2 tsp (sour) cherry syrup – Adds a tart sweetness that complements the chocolate.
- 100g (sour) cherry jam – Provides a fruity layer that ties the flavors together.
- 3-4 drops rose water – Infuses a floral note that enhances the dessert’s complexity.
- 50g cocoa powder – Deepens the chocolate flavor in the mousse.
- 100ml whipped cream – For topping and adding a light finish.
- 150g sugar – Sweetens the whipped cream topping.
- 4g gelatin – Used again to stabilize the whipped cream.
- 115ml water – To dissolve the gelatin for the whipped cream layer.
- edible stars for decor – A whimsical touch to make your cake shine!
Toolbox for This Recipe
- Springform pan – Ideal for assembling and releasing the cake easily.
- Mixing bowls – For combining the different layers of the cake.
- Electric mixer – Makes whipping the cream and mixing the mousse effortless.
- Rubber spatula – Perfect for folding ingredients without deflating the mixture.
- Double boiler or microwave – For melting the dark chocolate smoothly.
Chocolate Cheese Mousse Cake w/ Cherry Jam Cooking Guide
Step 1: Prepare the Crust
Start by crushing the graham crackers or digestive biscuits into fine crumbs. You can do this using a food processor or by placing them in a zip-top bag and rolling over them with a rolling pin. Transfer the crumbs to a mixing bowl and combine them with the melted butter until everything is well-coated. Press this mixture firmly into the bottom of a springform pan to create an even layer. Chill in the refrigerator while you prepare the mousse.
Step 2: Make the Chocolate Mousse
In a small bowl, combine the water and gelatin. Allow it to bloom for about 5 minutes. Meanwhile, melt the dark chocolate using a double boiler or microwave until smooth. Let it cool slightly. In another bowl, beat the 200ml of whipping cream until soft peaks form, then set aside.
Step 3: Combine Cream Cheese and Sugar
In a separate mixing bowl, beat the cream cheese and 50g of sugar until smooth and creamy. Add the vanilla extract, a pinch of salt, and the cherry syrup. Mix well until fully incorporated.
Step 4: Incorporate Gelatin and Chocolate
Gently heat the bloomed gelatin with a tablespoon of water until dissolved. Gradually add this to the cream cheese mixture, ensuring it’s well mixed. Next, fold in the melted dark chocolate until combined, followed by the whipped cream. Be careful to fold gently to maintain the airy texture.
Step 5: Assemble the Cake
Pour the chocolate mousse mixture over the chilled crust, smoothing the top with a spatula. Refrigerate for about 4 hours, or until the mousse is set.
Step 6: Prepare the Cherry Jam Layer
In a saucepan, heat the cherry jam gently until it becomes a pourable consistency. Stir in the rose water. Allow it to cool slightly before pouring it over the set mousse layer. Return to the refrigerator and chill until the jam is firm.
Step 7: Make the Whipped Cream Topping
In a mixing bowl, combine 100ml of whipping cream with 150g of sugar and beat until soft peaks form. In a separate bowl, dissolve the gelatin in water, then allow it to cool slightly. Fold the gelatin mixture into the whipped cream until well combined.
Step 8: Final Assembly
Spread the whipped cream topping over the cherry layer, smoothing it out evenly. Decorate with edible stars for a festive touch. Chill for an additional hour before serving to allow all the layers to meld together perfectly.
Make It Your Way
- For a lighter version, substitute half of the cream cheese with Greek yogurt.
- Add a layer of fresh cherries on top of the cherry jam for extra texture and flavor.
- Use milk chocolate instead of dark chocolate for a sweeter mousse.
- Experiment with different fruit jams, like raspberry or blueberry, for unique flavor combinations.
Little Things that Matter
- Ensure your cream cheese is at room temperature for easier mixing.
- Chill your mixing bowls and beaters in the freezer for a few minutes before whipping cream to achieve the best volume.
- Take your time when folding the whipped cream into the chocolate mixture to keep the mousse light and fluffy.
- Allow the cake to set overnight for the best texture and flavor.
Best Ways to Store
The Chocolate Cheese Mousse Cake w/ Cherry Jam can be stored in the refrigerator for up to 4 days. Make sure to cover it loosely with plastic wrap to prevent it from absorbing any odors from the fridge. If you need to store it longer, consider freezing individual slices for up to a month. Just remember to let it thaw in the refrigerator overnight before serving.
Quick Q&A
Can I use other types of chocolate for the mousse?
Absolutely! While dark chocolate provides a rich flavor, you can use milk chocolate for a sweeter taste or a mix of both for a balanced flavor profile.
What can I substitute for gelatine if I want a vegan option?
You can use agar-agar as a plant-based alternative to gelatin. Just follow the package instructions for the correct ratios and preparation method.
How do I know when the mousse is set?
The mousse is set when it feels firm to the touch and holds its shape. You can gently press down on the top; it should bounce back without leaving an indentation.
Can I make this cake in advance?
Yes! In fact, this cake is ideal for making ahead of time. It tastes even better after a day in the fridge, allowing the flavors to meld beautifully.
Save & Share
If you enjoyed this Chocolate Cheese Mousse Cake w/ Cherry Jam, don’t forget to share it with your friends and family! This recipe is perfect for gatherings, celebrations, or just a special treat for yourself. Happy baking, and may your kitchen always be filled with sweetness!
Chocolate Cheese Mousse Cake w/ Cherry Jam
Ingredients
Equipment
Method
- Start by crushing the graham crackers or digestive biscuits into fine crumbs. Transfer to a mixing bowl and combine with melted butter. Press mixture firmly into the bottom of a springform pan. Chill in the refrigerator while you prepare the mousse.
- In a small bowl, combine water and gelatin. Allow to bloom for about 5 minutes. Melt dark chocolate using a double boiler or microwave until smooth. Let cool slightly.
- Beat cream cheese and sugar until smooth and creamy. Add vanilla extract, a pinch of salt, and cherry syrup. Mix until fully incorporated.
- Gently heat bloomed gelatin with a tablespoon of water until dissolved. Gradually add to cream cheese mixture. Fold in melted dark chocolate, then whipped cream, being careful to maintain airy texture.
- Pour chocolate mousse mixture over chilled crust and smooth the top. Refrigerate for about 4 hours until mousse is set.
- Heat cherry jam gently until pourable, stir in rose water. Cool slightly and pour over set mousse layer. Return to refrigerator and chill until jam is firm.
- Combine whipping cream with sugar and beat until soft peaks form. Dissolve gelatin in water, allow to cool slightly. Fold gelatin mixture into whipped cream until well combined.
- Spread whipped cream topping over cherry layer, smoothing it out evenly. Decorate with edible stars. Chill for an additional hour before serving.
Notes
- Substitute half of the cream cheese with Greek yogurt for a lighter version.
- Add fresh cherries on top of the cherry jam for extra texture and flavor.
- Use milk chocolate for a sweeter mousse.
