Prep Time: 20 minutes + 6-8 hours freezing time
Cooking Time: 10 minutes
Serves: Makes 1 x Loaf Tin (20 x 10 cm)
Print Friendly

Frozen chocolate mousse with nougat, cherries and macadamia nutsChocolate mousse makes a seriously lush ice-cream. Best of all, no churning needed! Simply chill in a loaf tin for 6 – 8 hours and then there’s an option to serve as a frozen chocolate mousse loaf that can be cut into portions with a hot knife or use a hot ice-cream scoop and enjoy on a sugar cone. To make this frozen chocolate mousse even more decadent, I incorporated some goodies from Cecilia’s Farm.  Dried Cherries, Macadamia Nougat and Roasted & Salted Macadamia Nuts. In essence, it’s simply a next level chocolate cassata.  P.S. Serve a scoop (or three) of this frozen delight in a glass doused with Hazelnut Liqueur.  Oh my! Happiness, right there. Add a shot of espresso and you have a wicked affogato too. So a very versatile ice-cold dessert if I do say so myself.

Frozen chocolate mousse with cherries, nougat and macadamia nutsFrozen chocolate mousse with cherries, nougat and macadamia nutsFrozen Chocolate Mousse Cake with cherries, nougat and macadamia nutsFrozen Chocolate Mousse with Cherries, Nougat & Macadamia Nuts

80 g Cecilia’s Farm Dried Cherries soaked in 250 ml boiling water and 45 ml cherry liqueur
300 g dark chocolate (not anything higher than 60 % cocoa or it will be too bitter) – Cadbury’s Bournville does the job quite nicely
45 ml cherry liqueur (Kirsch)
30 ml butter
+- 30 ml warm water (if need)
2 large eggs, room temperature and separated
250 ml cream
80 g Cecilia’s Farm Roasted & Toasted Macadamia Nuts, roughly chopped
2 x 50 g Cecilia’s Farm Macadamia Nougat, diced into 1 cm pieces
Extra nougat, nuts and cherries for topping (or keep some aside)
Cocoa powder for dusting

Soak the cherries until soft
Melt the chocolate, butter and liqueur in a medium metal or glass bowl over a small pot of hot water (not boiling) until melted.
Meanwhile, beat the egg whites until stiff peaks are reached – keep a watchful on the chocolate though.
Remove chocolate from the heat. [Note: if it has stiffened and lost its gloss, simply beat the warm milk into the chocolate mixture until smooth and glossy again].
Beat the eggs yolks vigorously into the chocolate mixture until smooth, then lightly fold the egg whites into the mixture too.
Beat the cream until stiff (be mindful not to over beat) and fold into the chocolate mixture too. Allow to chill in the fridge for 10 minutes while sorting out the remaining ingredients.
Squeeze excess liquid out of the cherries and fold into the mousse together with the nougat bits and nuts until evenly combined.
If you simply want to serve as ice-cream for scooping, pour into a 20 x 10 cm loaf tin or plastic container. Sprinkle with extra cherries, nuts and nougat bits. Dust with a little cocoa powder. Cover and freeze for at least 6 hours. If too firm for scooping, allow to stand for 10 minutes.
For a frozen loaf, neatly line the tin with baking paper leaving enough sticking out the sides to make it easy to remove the frozen loaf from the tin. Pour into the lined tin and sprinkle with cherries, nuts and nougat. Dust with a little cocoa powder. [This could also be done in a small 15 – 20 cm cake tin].
Optional: Serve with fresh cherries too!

Read about my visit to Cecilia’s Farm here. I will be posting 2 more recipe showcasing the versatility of Cecilia’s Farm Dried Fruit and Nuts. So keep an eye out.

Frozen Chocolate Mousse | Cherries, Nougat & Macadamia Nuts |
Some behind the scene pics…

[Disclaimer: I’m currently partnering with Cecilia’s Farm to develop a few recipes for them. I have been remunerated but all views are my own.]


One Response

Leave a Reply

Your email address will not be published.