I made this for some of my guests, who were visiting our house on a very short notice. They were aware that how much I love baking and wanted to taste some dessert made by me. Hearing all sorts of praises from their mouth, I too want to serve them something special but at the same time something, which is easy to assemble.
With lots of cake crumbs lying in the freeze from my last chocolate cake, dessert of the same kind was in my mind and making chocolate mousse with some chocolate and cream was too in my wish list.
And by combining these two, only one thing came into my mind :”Black Forest Miniature” which I saw Chef Rakesh Sethi making on Food Food Channel on Tea time long time ago. But whenever that episode was aired, either cherries were not in season or sometime the day was not perfect for such kind of indulgent dessert.
For black forest miniature
- Chocolate sponge crumbs or thinly sliced sponge pieces cut into roundels – ½ cup
- Sugar syrup – 3 tbsp
- Chocolate mousse – 1 cup *
- Cherry compote – ½ cup**
- Chocolate flakes and cherry to garnish
- Dark chocolate , chopped – ½ cup
- Fresh cream – ¼ cup
- Whipping cream – ½ cup
- Cherry compote – 8 tsp
**For Cherry compote
- Pitted cherries – 10 to 15
- Lemon juice – 1 tsp
- Brown sugar – 2 tsp
- Water – 2 tbsp
For cherry compote
In a pan put cherries, brown sugar and juice of lemon with water and let them simmer for about 2 to 3 minutes on slow flame until a thick consistency is obtained.
Heat cream in a pan and add chocolate to it. Mix till the chocolate dissolves. Let it come into room temperature than fold in the whipping cream into it. Keep this in the freeze to chill. Fill this mousse in piping bag.
In serving glass make a layer of sponge crumb or a roundel of cake, sprinkle some sugar syrup then pour a spoonful of cherry compote. Make the next layer of mousse. Repeat the above steps until the glass filled and remember that you get the mousse layer on top. Garnish with some cherry compote and chocolate flakes.
Sprinkle some chocolate flakes on top and cherry on top and serve.