Georgia Barnes


2 – 4 people


  • 2 cups preserved morello cherries
  • 2 cups morello cherry preserving syrup
  • 2 cups fresh or frozen blackberries
  • 600ml Coles thickened cream
  • 200g Coles dark chocolate, finely chopped
  • 50g Coles dark chocolate, shaved



  • To make the black forest syrup, place morello cherries and cherry syrup into a medium saucepan. Place over medium-high heat and bring to a simmer. Cook, stirring occasionally for 15 minutes or until syrup has reduced. Gently stir through blackberries. Set aside to cool.
  • To make the mousse, place a medium saucepan of water over high heat and bring to a simmer. Reduce to low heat. Place chocolate into a medium-sized heatproof bowl and carefully place on top of saucepan, ensuring the water is not touching the base of the bowl. Using a metal spoon, stir chocolate until almost melted. Remove from heat and continue to stir until smooth. Allow to cool to room temperature.
  • Pour cream into a mixing jug or bowl. Using a stick blender or electric beaters, whip cream to soft peaks. Reserve 1 cup of cream for serving.
  • Gently fold melted chocolate into whipped cream until just combined. Transfer mixture to a piping bag. Carefully pipe mousse into serving glasses. Refrigerate until ready to serve.
  • To serve, place generous spoonfuls of cream and black forest syrup into each glass. Top with shaved chocolate.

Our friends at Wine Selectors recommend pairing this dish with a Liqueur Muscat.

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