This recipe is a game-changer.
If you’re reading this, then chances are you also don’t own an ice cream maker and are probably like me in the fact that you’d really like one, except you also really don’t. Because I don’t know about you, but I’d be making ice cream every.single.day if I owned an ice cream maker. And that just wouldn’t be good for anyone ;)
Thin almond layer, topped with creamy cherry mousse, covered in chocolate and crispy caramelized almonds.
This mini cherry mousse torte is delicious, light and beautiful.
I can’t say that this recipe is quick, but it’s easy, plus, you can do the work in parts – you could bake the almond layer a day in advance and cook the cherries a day ahead, too. The next day you can finish the mousse and assemble the cakes. To additionally ease your work, you can make one big cake instead of mini cakes, it’s up to you!
Bottom line is that these cakes deserve every minute spent in the kitchen, simply because they are heaven!