• 600ml thickened cream 
  • 300g dark chocolate, finely chopped
  • 2 cups jarred morello cherries
  • 2 cups morello cherry preserving syrup
  • 2 cups fresh or frozen blackberries
  • 1/2 cup whipped cream
  • 50g dark chocolate, shaved


  1. 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 15-20 minutes or until syrup has reduced. Carefully stir through blackberries. Set aside to cool.
  2. To make the mousse, place a medium saucepan of water over high heat and bring to a simmer. Reduce 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.
  3. Pour cream into a mixing jug or bowl. Using a stick blender or electric beaters, whip cream until soft peaks form.
  4. Gently fold melted chocolate through cream until just combined. Transfer mixture to a piping bag. Carefully pipe mousse into six serving glasses. Top with whipped cream. Refrigerate until ready to serve.
  5. To serve, spoon a generous amount of black forest syrup into each glass and top with shaved chocolate. Enjoy! 
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Recipe, food styling and photography by Georgia Barnes.