Desserts/ Le Cordon Bleu Recipes

Frozen Chocolate Nougat with Sour Cherry Coulis

You’ll make friends for life with this recipe!

This recipe is a frozen chocolate mousse filled with some soft candied fruit, sour cherries and nougatine, a caramalized mixture of sugar and flaked almonds- a truly delightful dessert!

When you hear the word nougat (pronounced Nu-gah), you may think of the candy made of honey, sugar, candied fruit and flaked almonds- something I wasn’t particularly attracted to as a kid growing up. However, in recent years, chefs have been incorporating the concept of nougat into a frozen chocolate mousse made from whipped cream and meringue- now you can count me in!

When you bite into the frozen dessert, your senses are further awakened by the bright red cherry sauce and the sprigs of fresh mint accompanying the dish.

P.S. Would LOVE it if you’d Like my G’day Souffle’ Facebook page!

A few words about making the Nougatine filling:

First, melt 1 tbsp. butter in a saucepan over medium heat. Add the 1/2 cup (115 g) sugar and cook until golden brown, stirring occasionally with a wooden spoon. Watch carefully as the sugar can easily burn.


Next, add the 1/2 cup (50 g) slivered almonds to the pan and stir until they turn golden brown. Transfer the mixture onto parchment paper that has been brushed with some vegetable oil and spread evenly using a spatula.


Let the nougatine cool, then place another piece of parchment paper on top of the mixture and crush coarsely using a rolling pin, rolling the pin back and forth across the mixture.


Note: the recipe calls for filling the chocolate mousse with the nougatine, candied fruit and sour cherries, but you can reduce or eliminate some of the components if desired.


Frozen Chocolate Nougat with Sour Cherry Coulis
Serves 6
A delicious chocolate mousse filled with candied fruit, crushed nougatine and sour cherries.
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For the Nougatine
  1. 1 tbsp butter
  2. 50 g (1/2 cup) flaked almonds
  3. 115 g (1/2 cup) sugar
For the Italian Meringue
  1. 200 g (3/4 cup + 3 tbsp) sugar, cooked to 118 C (245 F)
  2. 2 tbsp water
  3. 4 egg whites
For the Frozen Chocolate Nougat
  1. 180 g (3/4 cup) dark cooking chocolate
  2. 450 (3 ½ cups) ml thick cream, whipped
  3. 80 g (1/2 cup) candied fruit, diced
  4. 40 canned sour cherries (‘Morello’ or other kind of sour cherries)
For the cherry coulis
  1. 125 ml (1/2 cup) juice from the canned sour cherries
  2. 2 tbsp sugar
  3. Dash of balsamic vinegar
For the decoration
  1. Fresh mint leaves
  2. Sour cherries
  3. Flaked almonds
  4. Crushed nougatine
To make the Nougatine
  1. Melt the butter in a saucepan over medium heat. Add the sugar and stir occasionally with a wooden spoon until the mixture turns golden brown. Add the flaked almonds and stir until they turn golden brown. Transfer the mixture to a piece of parchment paper that has been lightly brushed with vegetable oil and spread evenly with a spatula. Let cool, place another layer of parchment paper on top of the mixture and crush coarsely using a rolling pin.
To make the Italian Meringue
  1. Place the 200 g sugar in a saucepan along with 2 tbsp water. Over medium high heat, stir the sugar until it comes almost to a boiling point, reaching a maximum of 118 C (245 F). In a separate bowl, whip the egg whites with electric beaters until soft peaks form. Gradually pour the hot sugar mixture into the egg whites while continuing to mix with the electric beaters. Continue to beat until the mixture is smooth and shiny, with soft peaks forming.
To make the frozen Chocolate Nougat
  1. Whip the cream with electric beaters until soft peaks form and set aside.
  2. To melt the chocolate, place it in a heatproof bowl that fits snugly over a pot of simmering water. Heat until chocolate is completely melted. Remove bowl from heat, stir in the candied fruit and sour cherries. Now gently fold in the Italian meringue, whipped cream and crushed nougatine into the mixture, keeping the mixture light and fluffy.
  3. Pour the mixture into ring molds that have been placed on parchment-lined baking trays and place in freezer for several hours. Alternatively, you can transfer mixture into several loaf pans (7 inch by 3 inches). Before serving, prepare the sour cherry coulis: heat the juice from the canned sour cherries in a small saucepan, add the sugar and dash of balsamic vinegar, stir for several minutes until the mixture thickens.
  4. To serve, remove the frozen mixture from the ring molds by running a sharp knife around the edge of the mold and ‘push through’ the mixture onto a serving plate. Place some flaked almonds and crushed nougatine on top of the frozen nougat, a sour cherry and a mint leaf. Decorate the edge of the plate with some of the cherry coulis, sour cherries and mint leaves.
Adapted from Le Cordon Bleu
Adapted from Le Cordon Bleu
G'day Soufflé

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  • Denise [email protected] Brazil To You
    September 26, 2015 at 10:33 pm

    Beeautiful and so scrumptious… The combo almonds, cherry, and chocolate are already a winner!
    Denise [email protected] Brazil To You recently posted…Fresh and Quick Fall Salad (Salada de Abobrinha)My Profile

  • Kathy @ Beyond the Chicken Coop
    September 26, 2015 at 10:56 pm

    I’m sure I could make friends for life with this dessert….but I’d have to share it with them, and I just may want to keep this all to myself! Hee-hee!!!
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  • Sarah
    September 28, 2015 at 7:04 am

    That looks just gorgeous! And the nougatine looks so delicious – I would totally eat the crushed up nougatine just with a spoon! Yum!
    Sarah recently posted…Germany 2015My Profile

  • John/Kitchen Riffs
    October 7, 2015 at 5:32 am

    Who doesn’t need friends for life? 🙂 And anything with chocolate — well, say no more. Super recipe — thanks.
    John/Kitchen Riffs recently posted…The Golden Dream CocktailMy Profile

  • Simply Sweet Justice
    October 8, 2015 at 2:47 pm

    I am going to try making this over the week end. Chocolate combined with nuts is my favorite. You had me sold with making friends for life with this recipe!
    Simply Sweet Justice recently posted…“Carrot Cake” OatmealMy Profile

    • Fran
      October 8, 2015 at 3:34 pm

      Thanks ‘Sweet Justice.’ When you make this dessert, just be careful not to ‘stuff’ too many cherries and candied fruit in the chocolate mousse mixture, otherwise it becomes too chewy.
      Fran recently posted…Surviving the Le Cordon Bleu Superior Final ExamMy Profile

  • Amrita
    December 20, 2016 at 5:37 am

    OMFG, dang! Now I have something else to try and make apart from boring old chocolate mousse. Thanks for this…looks decadent.

    • Fran
      December 20, 2016 at 6:12 am

      Thanks Amrita for stopping by my blog. I hope you can try making this dessert- truly worth it. The chef demonstrated this dish at the Paris Cordon Bleu school when I was a student there. You can leave out the candied fruit if you wish.
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