At The Cinnamon Kitchen, we believe the best food is seasonal. It’s more flavourful, more nourishing, and better for your body. We aim to reimagine dessert so well, you’ll forget it’s also healthy.
Here, we try to give every seasonal fruit its moment. Because eating seasonally isn’t just better for your body—it’s how food stays fresh, flavourful, and nutrient-rich. Mangoes in the summer. Strawberries in winter. Cherries in the monsoon. We let the produce guide the menu.
This monsoon, we’ve been a little obsessed with cherries. Cherries have always felt like edible jewels to me. They’re tart, sweet, just a little high-maintenance; and when they’re in season, they deserve the spotlight.
This year’s cherries have been extra juicy and full of character, so we built a whole menu around them: cherry-chocolate millet cake, cherry tarts… and this mousse, which might just be our favourite.
It’s a rich plant-based chocolate mousse, layered with sticky cherries and soft crumbled cake.
No gluten. No dairy. No refined sugar.
Just comfort, flavour, and a little monsoon magic in every spoon.
What You’ll Need (Serves 4)
For the mousse:
- 1 cup vegan sugar-free dark chocolate, chopped
- 2 cups full-fat coconut milk
- 1.5 cups coconut cream (chilled and thick)
- 1 tsp cocoa powder
- 2 tbsp xylitol or your preferred plant-based sweetener. You can also use dates,khandsari or coconut sugar, as per dietary preference.
- ½ tsp vanilla extract
- A pinch of Himalayan pink salt
For the Cherry Compote:
- 1.5 cups fresh cherries, pitted and halved
- 1 tsp lemon juice
- 1 tsp xylitol or other sweetener of choice (optional, depending on how tart your cherries are)
For layering:
- ½ cup cherries (fresh, stewed, or slightly smashed—go with your vibe)
- ½ cup vegan chocolate cake crumbs (leftover cake, brownie bits, cookie crumble or anything dangerously chocolatey)
- Toppings: roasted almonds, cacao nibs, or dark chocolate shavings
Method
1. Start with the Cherry Compote
In a pan, cook cherries with lemon juice on medium heat for 5–6 minutes until they start to break down.
Add xylitol if needed. Let it reduce slightly, then remove from heat and cool completely.
You can use freshly cut cherries also, if you like them as it is!
2. Make the Mousse
In a double boiler or over low heat, melt the sugar-free dark chocolate.
Whisk in the chilled coconut cream, cocoa powder, xylitol, vanilla extract, and a pinch of Himalayan pink salt.
Blend if needed for a smoother texture. Set aside to cool slightly.
3. Layer It Like You Mean It
- Start with a thick spoonful of mousse in your jar
- Freeze for 5–10 minutes (this helps it set for the next layer)
- Add a spoonful of crumbled chocolate cake + cherries
- Repeat the mousse–cake–cherry situation
- Top it off with whatever you fancy—roasted almonds, chocolate curls, or a dramatic cherry on top
4.Chill
Refrigerate for 45–60 mins (if you can wait that long).
How to Enjoy
Serve chilled. Best paired with a strong black coffee or calming herbal tea.
For extra indulgence, swirl in a spoonful of TCK’s Natural Peanut Butter—it adds an earthy richness that complements the mousse beautifully.
Store in the refrigerator in airtight jars.
Stays fresh for up to 4 days (but we doubt it’ll last that long).
