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Chocolate-Cherry Mousse Delight

 Chocolate-Cherry Mousse Delight
I concocted this for a ladies get-together because several of us were watching our weight. I topped each slice of cherry cake with homemade mousse and chocolate covered cherries—sure to delight! —Teresa Gilbreth of Columbia, Missouri
12 ServingsPrep: 25 min. + standing Bake: 40 min. + cooling


  • 1 jar (10 ounces) maraschino cherries with stems
  • 1 package (16 ounces) angel food cake mix
  • 2/3 cup semisweet chocolate chips
  • 1-1/2 cups cold fat-free milk
  • 1 package (1.4 ounces) sugar-free instant chocolate pudding mix
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed


  • Drain cherries, reserving juice; set cherries aside. Add enough cold
  • water to cherry juice to measure 1-1/4 cups. In a large bowl, beat
  • cake mix and cherry juice mixture on low speed for 30 seconds. Beat
  • on medium for 2 minutes.
  • Gently spoon into an ungreased 10-in. tube pan. Cut through batter
  • with a knife to remove air pockets. Bake on the lowest oven rack at
  • 350° for 40-50 minutes or until dark golden brown and entire top
  • appears dry. Immediately invert pan onto a wire rack; cool
  • completely, about 1 hour. Run a knife around sides of cake and
  • remove from pan.
  • In a microwave, melt chocolate chips; stir until smooth. Pat cherries
  • dry with paper towels. Holding cherries by the stem, dip in
  • chocolate; allow excess to drip off. Place on waxed paper;
  • refrigerate until set.
  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand

2 of 2

Chocolate-Cherry Mousse Delight (continued)

Directions (continued)

  • for 15 minutes or until thickened. Whisk until smooth. Fold in
  • whipped topping. Slice cake; serve with mousse and dipped cherries.
  • Yield: 12 servings.
Nutritional Facts: One serving (one piece with 1/3 cup chocolate mousse and 2 cherries) equals 280 calories, 5 g fat (4 g saturated fat), 1 mg cholesterol, 392 mg sodium, 54 g carbohydrate, 1 g fiber, 5 g protein.