More About This Recipe
Sweet cherries and chocolate mousse in a decadent chocolate crust. Oh, and did we mention it's easy?
Soooo… Valentine’s Day is this week. Are you ready? Do you have your Valentines written, your chocolates purchased, your date night all planned out?
Or are you more like me and you’re thinking pajamas, take-out and a movie at home will do just fine?
In either case, I suggest – nay, implore – that you squeeze in this Black Forest Cherry Frozen Tart (inspired by Love and Olive Oil) for you and your main squeeze. It’s so good, you won’t even think about the fact that it’s frozen just like the tundra that’s probably right outside your door. HAKUNA MATATA.
First, make the black-bottom crust. It’s made with chocolate wafers, sugar and butter… oh, and more chocolate. So you know it’s good.
Press it evenly into a greased tart pan, then freeze it for an hour or so until firm. Top it with a layer of halved frozen dark sweet cherries, cut-side down, then return it to the freezer.
Make the mousse filling. You heard me – mousse. Filling. If you hear a choir of angels singing in the background, don’t be alarmed. It happens every time.
I used maraschino cherry liquid for my filling, but if you want to go the official-official black forest cherry route, use kirsch, a.k.a. cherry brandy.
Spread the filling evenly over the cherries in the tart pan, then smooth the top with an offset spatula. Return it to the freezer and try your best not to swipe a lick on its way back in.
When the tart is solidly frozen, top it with whipped cream, chocolate shavings and maraschino cherries (or extra dark sweet cherries, either/or).
Time to slice! Or faceplant. Whatever works for you and your sweetie.
Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!