• Prep Time 20 minutes
  • Cook Time 25 minutes
  • Serving For 8 people
  • Difficulty Easy
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Cocoa Streusel:
  • 75g All Purpose Flour
  • 30g Caster Sugar
  • 30g Cocoa Powder
  • 25g Ground Almond
  • 65g Anchor Unsalted Butter
  • Chocolate Mousse:
  • 300g Anchor UHT Whipping Cream
  • 450g Dark Couverture 64%
  • 2 cans of Dark Sweet Cherries


    For the Cocoa Streusel:
  1. Preheat oven at 160 °C.
  2. In a mixing bowl with paddle attachment, mix flour, cocoa powder, sugar, brown sugar, ground almond and Anchor Butter until become crumble texture.
  3. Spread on a baking tray with parchment paper.
  4. Bake for 20 - 25 minutes.
  5. For the Chocolate Mousse:
  6. Melt dark couverture using double boil method. Set aside.
  7. In a mixing bowl with whisk attachment, whip Anchor Whipping Cream (2-4°C) at medium speed until soft peak.
  8. Then use a spatula to fold in the whipped cream into warm melted dark couverture and mix well.
  9. Assemble:
  10. Cut dark sweet cherry into half.
  11. Place a layer of half dark sweet cherry in the glass, pipe a layer of chocolate mousse, then place another layer of half dark sweet cherry, and finish with last layer of chocolate mousse.
  12. Sprinkle the cocoa streusel on top the mousse. Serve chill.

You may also like

Leave a Reply

Your email address will not be published.