Shock Cherry Mousse Cake Recipe

Impress absolutely everyone at the Christmas party when you put up with this choc-cherry mousse cake!

The ingredient of Shock Cherry Mousse Cake Recipe

• 200g pkt coles choc crunchy cookies
• 100 g melted butter
• 600g cherries pitted
• 1 2 cup 110 g powdered sugar
• 2 tablespoons of boiling water
• 2 tsp of gelatine powder
• 250g cream cheese softened
• 400ml can coconut cream
• 1 3 cup 25 g desiccated coconut
• 1 2 cup 110 g powdered sugar extra
• 1 tablespoon of boiling water extra
• 1 tsp of gelatin powder extra
• 200g pkt chocolate mousse mix
• 1 1 3 cup 330 ml of milk
• 300 ml thickened cream whipped
• cherries extra to serve
• shaved dark chocolate to serve
• coconut flakes to serve optional

The Instruction of shock cherry mousse cake recipe

• grease a 23cm base measurement springform pan and line the base and sides with baking paper allowing paper to extend 5cm above the side of the pan
• process biscuits in a food processor until finely crushed add the butter and mix until combined spoon into the prepared pan use a flat bottomed glass to press biscuit mixture over the base place in refrigerator for 30 minutes to cool
• place the cherries sugar and u2153 cup 80ml water in a small saucepan over medium heat cook stirring for 2 minutes or until the sugar dissolves increase the heat to medium high cook for 5 minutes or until the syrup reduces by half drain the cherries reserving the syrup
• place boiling water in a heatproof jug sprinkle with the gelatin stir until the gelatin dissolves set aside to cool
• use an electric mixer beat the cream cheese coconut cream desiccated coconut and sugar in a bowl until light and fluffy beat in the gelatin mixture stir in half of the cherries pour into the pan and smooth the surface place in refrigerator for 1 hour of play
• place of the extra boiling water in a heatproof jug sprinkle on the extra gelatin stir until the gelatin dissolves leave to cool slightly use an electric mixer to prepare the foam mix in a bowl using milk following package directions beat in the gelatin mixture fold the remaining cherries pour over the cream cheese mixture into the pan and smooth the surface place in fridge for 6 hours or until set
• transfer the cake onto a serving dish top with whipped cream extra cherries chocolate and coconut flakes if using drizzle with the syrup reserved

Nutritions of Shock Cherry Mousse Cake Recipe

calories: 516 24 calories
calories: 35 grams fat
calories: 24 grams saturated fat
calories: 44 grams carbohydrates
calories: 36 grams sugar
calories: n a
calories: 7 grams protein
calories: n a
calories: 228 milligrams sodium
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calories: nutritioninformation