Black Forest … a classic international dessert.
I decided to offer you my interpretation of the Black Forest, with a dark chocolate mousse, a kirsch namelaka, a morello cherry confit and a delicious chocolate and morello cherry biscuit.
The dessert is stunning, greedy and balanced, and proposing different textures, we find a very creamy namelaka and a confit that melts in your mouth.
Black Forest… .. A dessert that will satisfy all the expectations of chocolate and cherries lovers.

Watch the video below.

Foresta Nera

Black Forest

Porzioni 8
Chef Aria


Chocolate and morello cherries biscuit

  • 1/2 large (30 g) whole egg
  • 3 tbsp + 1 tsp (50 g) superfine granulated sugar
  • 1/3 cup (40 g) pastry flour
  • 1 tbsp (5 g) cocoa powder
  • 2 g baking powder
  • 4 tbsp (60 g full fat milk
  • 3 tbsp (45 g) melted unsalted butter
  • 1.5 oz (40 g) melted dark chocolate 70% (Guanaja Valrhona)
  • A pinch of salt
  • Morello cherries in syrup

Kirsch namelaka

  • 3 tbsp + 1 tsp (50 g) full fat milk
  • 1 tsp (2.5 g) glucose syrup
  • 3 oz (85 g) white chocolate, 35% (Ivoire Valrhona)
  • 1.5 g gelatine 200 bloom (powder or sheets)
  • 6 tbsp + 1 tsp (95 g) whipping cream
  • 1 tbsp (15 g) kirsch

Morello cherries confit

  • 3/4 cup less 1 tbsp (180 g) morello cherries puree
  • 20 g glucose syrup
  • 1 tbsp + 1 tsp (20 g) superfine granulated sugar
  • 3.5 g pectine Nh

Dark chocolate mousse

  • 2/3 cup less 1 tsp (145 g) full fat milk
  • 7 oz (195 g) dark chocolate 66% (Caraibe Valrhona)
  • 1 cup + 3 tbsp + 3 tsp (285 g) whipping cream
  • 5 g gelatine 200 bloom (powder or sheets)

Dark chocolate mirror glaze

  • ½ cup + ¼ cup + 2 tsp (160 g superfine granulated sugar
  • 5.5 oz (160 g) glucose syrup
  • 5 tbsp + 2 tsp (85 g) water
  • 5.5 tbsp (107 g) sweetened condensed milk
  • 5.5 oz (160 g) 5.5 oz dark chocolate, 70%
  • 9.6 g gelatine 200 bloom (powder or sheets)


  • Dark chocolate decorations
  • Cocktail cherries
  • Gold leaf


Chocolate and morello cherries biscuit

  1. Heat fan oven at 320F - 160°C.

    In a small bowl, sift flour with baking, cocoa powder and set aside.

    Melt chocolate with butter and set aside.

    In a small bowl, whisk the whole egg with sugar and salt until sugar has dissolved.

    Add the milk, melted chocolate and butter mixture and whisk to combine.

    Then add sifted powders and whisk to combine.

    Pour 160/165 g in an 8 inches - 20 cm. pastry ring and bake for 13/15 minutes.

    Let the biscuit completely cool, then remove the ring and with a 6 inches - 16 cm. pastry ring, cut a circle.

    Set aside to assemble (you can freeze it).

Kirsch namelaka

  1. Soak gelatin powder (or sheets) in cold water.

    Melt white chocolate.

    Heat the milk with glucose until 160F - 70°C, add winged and melted gelatin and stir to combine.

    Pour the mixture over the chocolate in 3 batches, emulsifying well with a rubber spatula.

    Add cold whipping cream, mixing well with a hand blender.

    Pour 180 g of namesaka in a 6 inches - 16 cm. mould.

    Refrigerate for a few hours, then freeze.

Morello cherries confit

  1. n a small bowl, combine sugar with pectine.

    In a small saucepan, heat the cherries puree with glucose until 105F- 40°C, then add sugar and pectine mixture.

    Cook until the boiling point, cook for a couple of minutes, stirring constantly.

    Pour 160 g of confit in a 6 inches - 16 cm. pastry ring and let cool room temperature.

    Then, refrigerate for a couple of hours then freeze.

Dark chocolate mousse

  1. Soak gelatin sheets in cold water.
Heat milk at 160F - 70°C, add wringed and melted gelatin and stir to combine.
Melt chocolate, add milk, 1/3 at a time, mixing well with a rubber spatula.
When the mixture is about 105F - 40°C, add whipped cream in 2 or 3 batches.

Dark chocolate mirror glaze

  1. Soak gelatin powder or sheets in cold water.
In a high jar, place finely chopped chocolates and sweetened condensed milk.
Pour water, sugar and glucose syrup in a saucepan, and bring to 219F - 103°C.
Pour the syrup over the chocolate/condensed milk mixture, add and melted gelatin and blend with a hand blender for at least 2 minutes.
Refrigerate for about 12 hours.

To assemble

  1. Pour 255 g of chocolate mousse in a 7 inches - 18 cm. silicone mould (1.77 inches in high) and freeze for a few minutes.

    Place the morello cherry confit in the centre.

    Add 150 g of chocolate mousse and freeze for a few minutes.

    Place the kirsch namelaka in the centre.

    Add other chocolate mousse up to 1 cm. from the edge.

    Place the chocolate biscuit (morello cherries downward), smooth the edges with a small spatula and freeze.

To serve

  1. Remove the entremet from the mould and place on a wire rack.

    Heat and blend the mirror glaze and use at 85-95F - 30/35°C.

    Glaze the dessert, decorate with chocolate decorations, cocktail cherries and gold leaf.

    Refrigerate for about 8 hours before serving.


Foresta Nera

Foresta Nera

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