Desserts in a jar: black forest

Name: RECIPE: Dessert in a glass - Black Forest
Prep time: 45 min
Total time: 45 min
Ingredients: 30 g of water; 60 g sugar; 1 egg; 1 egg yolk; 5 g gelatin powder; 420 g sweet cream; 170 g BAM dark chocolate; 240 g sweet cream; 30 g powdered sugar; 1/2 teaspoon BAM vanilla paste; BAM cherry dressing

(1)

Preparation time: 45 min
Difficulty:
Number of ingredients: 11

Black Forest is a dessert in a glass that delights with layers of rich chocolate mousse, juicy cherry compote and fresh whipped cream.

What is a Black Forest dessert anyway?

Black Forest or Black Forest cake is a chocolate sponge cake with a rich cherry filling. According to one opinion, the name comes from the special liqueur of the region, known as Schwarzwälder Kirsch (wasser), which is distilled from cherries. This is the ingredient that gives the dessert its characteristic cherry stone flavour and alcohol content.

Some sources claim that the name of the cake was inspired by the traditional costume of the women of the Black Forest region, with a distinctive hat with large red pompons on top, called a Bollenhut.

In this recipe, however, we will move from the classic cake form to glasses, offering a more modern version.

BAM tip: Be careful not to whip the sweet cream too much. The finishing touch to this recipe is homemade whipped cream, which can easily be over-whipped. Whip the cream just long enough for medium peaks to form and for the whipped cream to stop being runny.

A few more ideas for desserts in a glass:

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

For the chocolate mousse:

30 g of water
60 g sugar
1 egg
1 egg yolk
5 g gelatin powder
420 g sweet cream
170 g BAM dark chocolate

For the cream with cream:

240 g sweet cream
30 g powdered sugar
1/2 teaspoon BAM vanilla paste

For the cherry compote:

BAM cherry dressing

Nutrition / serving

Energy Value	2515 kJ / 601 kcal
Fats	46,6 g
of which saturated fat	28,1 g
Carbohydrates	38,2 g
of which sugars	32,8 g
Dietary Fiber	2,9 g
Proteins	6,9 g
Salt	0,1 g

Instructions:

For the chocolate mousse:

In a medium bowl, combine the water and icing sugar and stir until all the sugar has melted into the water. While the sugar is cooking, prepare the pâte à bombe: In a stick blender fitted with the whisk attachment (or in the bowl of a hand mixer), whisk the egg and egg yolk until fluffy and lighter in colour. When the sugar mixture is ready, slowly fold it into the egg mixture. Continue whisking until the mixture is cool. Dissolve the gelatine. If using powdered gelatine, dissolve it in a little water. Once the mixture has set, heat it in the microwave for another 10 to 15 seconds or until completely dissolved.

In a separate bowl, whip the cream until soft, medium peaks form. Once the pâte à bombe is cool to the touch, pour in the melted gelatine and stir until the ingredients are combined. Then gently stir in the melted chocolate. Finally, add the whipped cream and stir until the ingredients are combined. Leave the mousse to chill in the fridge for at least 30 minutes.

For creaming and assembling the dessert:

In a mixer fitted with the whisk attachment (or in the bowl of a hand mixer), whip the cream, icing sugar and BAM vanilla paste until medium peaks form.

To assemble the dessert, layer the chocolate mousse, BAM cherry topping and whipped cream in a clear glass or small bowl, if desired. Serve immediately and refrigerate the remaining ingredients for up to three days.

Premium BAM baking products.

Order ingredients with a 10% discount:

Dark chocolate, 250 g

8,90 €

Vanilla paste, 70 g

9,90 €

Cherry dressing, 200 g

4,90 €

Out of stock

Discount on products used in the recipe - 10%:

-1,88 €

Total:

18,80 €16,92 €

-10%

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Desserts in a jar: black forest

Preparation time: 45 min

Difficulty: 2

Number of ingredients: 11

Ingredients:

For the chocolate mousse:

30 g of water
60 g sugar
1 egg
1 egg yolk
5 g gelatin powder
420 g sweet cream
170 g BAM dark chocolate

For the cream with cream:

240 g sweet cream
30 g powdered sugar
1/2 teaspoon BAM vanilla paste

For the cherry compote:

BAM cherry dressing

Nutrition / serving:

Energy Value	2515 kJ / 601 kcal
Fats	46,6 g
of which saturated fat	28,1 g
Carbohydrates	38,2 g
of which sugars	32,8 g
Dietary Fiber	2,9 g
Proteins	6,9 g
Salt	0,1 g

Estimated values calculated using artificial intelligence.

Instructions:

For the chocolate mousse:

In a medium bowl, combine the water and icing sugar and stir until all the sugar has melted into the water. While the sugar is cooking, prepare the pâte à bombe: In a stick blender fitted with the whisk attachment (or in the bowl of a hand mixer), whisk the egg and egg yolk until fluffy and lighter in colour. When the sugar mixture is ready, slowly fold it into the egg mixture. Continue whisking until the mixture is cool. Dissolve the gelatine. If using powdered gelatine, dissolve it in a little water. Once the mixture has set, heat it in the microwave for another 10 to 15 seconds or until completely dissolved.

For creaming and assembling the dessert:

	In a mixer fitted with the whisk attachment (or in the bowl of a hand mixer), whip the cream, icing sugar and BAM vanilla paste until medium peaks form.
	To assemble the dessert, layer the chocolate mousse, BAM cherry topping and whipped cream in a clear glass or small bowl, if desired. Serve immediately and refrigerate the remaining ingredients for up to three days.