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Choc cherry mousse cake

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  • Sesame free

You can't get more festive than our choc cherry mousse cake. It's a classic flavour combo everyone will love.

  • Serves12
  • Cook time10 minutes
  • Prep time30 minutes, + Chilling, cooling & 7 hours setting time
Chocolate and cherry mousse cake on a dish.


  • 200g pkt Coles Choc Crunch biscuits
  • 100g butter, melted
  • 600g cherries, pitted
  • 1/2 cup (110g) caster sugar
  • 2 tbs boiling water
  • 2 tsp gelatine powder
  • 250g cream cheese, softened
  • 400ml can coconut cream
  • 1/3 cup (25g) desiccated coconut
  • 1/2 cup (110g) caster sugar, extra
  • 1 tbs boiling water, extra
  • 1 tsp gelatine powder, extra
  • 200g pkt chocolate mousse mix
  • 1 1/3 cups (330ml) milk
  • 300ml thickened cream, whipped
  • Cherries, extra, to serve
  • Shaved dark chocolate, to serve
  • Coconut flakes, to serve (optional)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Grease a 23cm (base measurement) springform pan and line the base and side with baking paper, allowing the paper to extend 5cm above the side of the pan.
  2. Step 2

    Process biscuits in a food processor until finely crushed. Add the butter and process until combined. Spoon into the prepared pan. Use a flat-bottomed glass to press the biscuit mixture over the base. Place in the fridge for 30 mins to chill.
  3. Step 3

    Place the cherries, sugar and 1/3 cup (80ml) water in a small saucepan over medium heat. Cook, stirring, for 2 mins or until sugar dissolves. Increase heat to medium-high. Cook for 5 mins or until the syrup reduces by half. Drain the cherries, reserving the syrup.
  4. Step 4

    Place boiling water in a heatproof jug. Sprinkle over the gelatine. Stir until gelatine dissolves. Set aside to cool.
  5. Step 5

    Use an electric mixer to beat the cream cheese, coconut cream, desiccated coconut and extra sugar in a bowl until light and fluffy. Beat in the gelatine mixture. Fold in half the cherries. Pour into the pan and smooth the surface. Place in the fridge for 1 hour to set.
  6. Step 6

    Place the extra boiling water in a heatproof jug. Sprinkle over the extra gelatine. Stir until gelatine dissolves. Cool slightly. Use an electric mixer to prepare the mousse mix in a bowl using milk following packet directions. Beat in the gelatine mixture. Fold in remaining cherries. Pour over the cream cheese mixture in the pan and smooth surface. Place in the fridge for 6 hours or until set.
  7. Step 7

    Transfer the cake to a serving platter. Top with whipped cream, extra cherries, chocolate and coconut flakes, if using. Drizzle with reserved syrup.