Chocolate Cherry Mousse Cake

Impress your guests this festive season with this chocolate cherry mousse cake that will melt in your mouth.


  • 1 packet of Arnotts Chocolate Ripple Biscuits
  • 1/2 cup ground almonds
  • 1/3 – 1/2 cup vegan margarine, melted
  • 1 tub Tofutti cream ‘cheese’
  • 1 cup vegan cream (sweetened and whippable)
  • 100g/3.2oz plain chocolate
  • 150g/5.3oz fresh cherries- pitted. Extra cherries for decoration.
  • Icing sugar for dusting (optional)
  • You will need a 20cm loose bottom (or springform) cake tin.


  1. Crush biscuits until they resemble breadcrumbs. This is easiest in a food processor, but you could place in a strong plastic bag and bash with a rolling pin or heavy pan. Ensure there are no large lumps leftover. Stir in the ground almonds and 1/3 cup melted margarine. If the mixture is a little dry then add a little more.
  2. Press the biscuit mixture into the bottom and sides of the cake tin. Put in the fridge to chill.
  3. Melt the plain chocolate (I do this in a microwave) and then leave to cool for a minute while you prepare the rest of the filling.
  4. Place the cream into a large bowl and whip until thick (easiest with an electric whisk). Then add the cream ‘cheese’ and melted chocolate and mix thoroughly. Add the pitted cherries.
  5. Pour the mixture into the biscuit base and chill for at least an hour.
  6. Decorate with extra cherries and dust with icing sugar. You could also grate over a little extra chocolate.

Recipe by Jo Osborne
Photo by Amrita Bala


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