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Chocolate Cherry Mousse Log

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This elegant Chocolate Cherry Mousse Log features layers of light chocolate sponge, tangy cherry filling, and silky vanilla mascarpone mousse, finished with a shiny chocolate mirror glaze. A stunning dessert perfect for special occasions.

  • Author: Sophia
  • Prep Time: 45 minutes
  • Cook Time: 12 minutes
  • Total Time: 7 hours
  • Yield: 8 to 10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: European
  • Diet: Halal

Ingredients

  • 4 large eggs
  • 100 g granulated sugar
  • 80 g all-purpose flour
  • 20 g unsweetened cocoa powder
  • 1 pinch salt
  • 300 g pitted cherries, fresh or frozen
  • 50 g granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 2 tablespoons water
  • 400 ml heavy cream, cold
  • 250 g mascarpone cheese
  • 80 g powdered sugar
  • 2 teaspoons vanilla extract
  • 8 g powdered gelatin
  • 40 ml cold water
  • 150 g dark chocolate
  • 100 ml heavy cream
  • 100 g granulated sugar
  • 50 ml water
  • 10 g powdered gelatin
  • 50 ml cold water
  • Chocolate shavings, for decoration
  • Whole cherries with stems, for decoration
  • Chocolate truffles or chocolate kisses, for decoration

Instructions

  1. Preheat oven to 180°C and line a 30 x 40 cm tray with baking paper.
  2. Beat eggs and sugar until thick and pale.
  3. Sift flour, cocoa, and salt, then fold into egg mixture gently.
  4. Spread batter in tray and bake for 10–12 minutes.
  5. While warm, roll the sponge with baking paper and let it cool completely.
  6. For the cherry filling, cook cherries with sugar and lemon juice for 5 minutes.
  7. Mix cornstarch with water, stir into cherries, and cook until thickened. Cool fully.
  8. Bloom gelatin for mousse in 40 ml cold water for 5 minutes.
  9. Whip cream to soft peaks. Add mascarpone, powdered sugar, and vanilla, mixing until smooth.
  10. Melt bloomed gelatin gently and mix into mousse.
  11. Unroll sponge, spread cherry filling, then half the mousse.
  12. Roll into a log and chill for 1 hour.
  13. Spread remaining mousse over the log and smooth the surface. Chill for 2 hours.
  14. Bloom glaze gelatin in 50 ml cold water.
  15. Heat cream, sugar, and water until just boiling. Remove from heat.
  16. Add chocolate and bloomed gelatin, stirring until smooth.
  17. Cool glaze to 32–35°C and pour over chilled log evenly.
  18. Decorate with chocolate shavings, cherries, and truffles. Chill for 3 hours before serving.

Notes

  • Use thawed frozen cherries with excess liquid drained.
  • Roll sponge while warm to prevent cracks.
  • Ensure mousse and log are fully chilled before glazing.
  • Slices freeze well for up to 2 weeks; thaw in fridge overnight.
  • Use a hot, clean knife for neat slices.

Nutrition

Find it online: https://savorymomskitchen.com/chocolate-cherry-mousse-log/