No Bake | Dark Chocolate Mousse, Peach Lime Cooler & Stone Fruit Salad …

“Anything is good if it’s made of chocolate.”
Jo Brand

Dark Chocolate Mousse with Balsamic Cherry Sauce My love for individual desserts in glasses knows no end, and I loved these glasses from Urban Dazzle the minute I saw them. Stunning and a million ways to use them, my first thought was dessert, maybe chocolate. Soon I proudly strutted Dark Chocolate Mousse with Balsamic Cherry Sauce in these beauties! They complimented each other beautifully … I think it was meant to be!Dark Chocolate Mousse with Balsamic Cherry SauceNice wine glasses said Mr PAB! Do you remember the Urban Dazzle goodies I received a while ago? I was lucky enough to get another lot of glassware to get creative with. This gorgeous set of glasses, goblet like, was something I’d never seen before, yet something I would instantly pick – pretty, versatile, stand out design, good quality glass, fabulous ridge and ever so attractive!Summer Cooler Urban DazzleI have a ‘thing’ for stem glass. I am also very skewed towards traditional glasses, crockery, cutlery etc. Modern design doesn’t normally catch my eye but these Alternato A.P tumblers were different. Functional and neat, appealing too, these are easily my favourite already. Despite being wine glasses, so much versatility!Summer Cooler Urban DazzleThoughts flew through my head when I unpacked them {received them via courier, well packed indeed}. Tiger Shrimp Gamba like from the Leonardo day out at Olive recently! Ooh they would look great! Or a gazpacho … stunning red shining through? Peach Lime Cooler

Summer Cooler Urban Dazzle I did a set of coolers as well, inspired too by the Luigi Bormioli Michelangelo Masterpiece Jug that was part of the parcel. Made a refreshing, full of flavour Peach Lime Cooler adapted from What Megan’s Making. I love the spout and the curves of the pitcher! The crystal clear glass shows off vibrant colours beautifully!Peach Lime CoolerVery artistic! It would look great on a picnic table with  a vibrant punch, ice tea, cooler, or sangria. A true masterpiece of Italian make, this belly pitcher from Luigi Bormiolo is a chic addition to any serving set or barware. Urban DazzleI also did a Wild Indian Java Plum Juice with all its purple goodness, and Raw Mango Panna too. The latter neither beautiful nor vibrant to look at, packs a punch in summer! I have begun using natural raw sugar {khand / bura in India}, palm sugar {gur} or honey for my coolers.Stone Fruit SaladI went on to make a Stone Fruit Summer Salad which was as refreshing as can be. The dieting diva immediately declared that I must make some everyday … I could see myself peeling peaches, plums and mangoes till kingdom came!! The salad – peeled and cut peaches, plums and mangoes tossed in a sugar lime syrup {about 1/2 cup powdered sugar and 5-6 limes} and left to mature for half an hour …nice!Dark Chocolate Mousse with Balsamic Cherry SauceThe cherry on the cake was this Dark Chocolate Mousse with a Balsamic Cherry Topping that got made by default thanks to the power grid failure. My frozen cherries needed to get out of the freezer and be made into something! This was it!Dark Chocolate Mousse with Balsamic Cherry SauceI had a cherry sorbet, pink and vibrant in mind for these glasses. But fate had other plans, and nothing frozen was going to happen in a while. My next best bet was dark chocolate which really pairs well with cherries. I used a similar mousse recipe from the Dark Chocolate Cherry Mousse Cake I made in June.Dark Chocolate Mousse with Balsamic Cherry Sauce

So tell me dear readers, what would you use these glasses for, other than wine of course! 

Recipe: Dark Chocolate Chili Mousse
your picture

Summary: A smooth as silk dark chocolate mousse topped with a balsamic cherry sauce. Seductive make ahead dessert. {Serves 6}

Prep Time: 15 minutes
Total Time: 45 minutes

  • Dark chocolate mousse
    {adapted from the Thermomix cookbook}
  • 4 eggs, separated
  • Pinch of cream of tartar
  • 70gm powdered sugar, divided
  • 1/2 vanilla bean scraped
  • 1/2 t vanilla bean powder {or paste}
  • 1 tsp chocolate chili powder {0r 1/2-1/2tsp chili powder} optional
  • 50g unsalted butter
  • 40g low fat cream, room temperature
  • 170g dark chocolate, chopped
  • 200ml low fat cream, chilled, beaten to medium peaks
  • 5g {1t} gelatin powder dissolved in 1 1/2 tbsp of water
  • Balsamic Cherry Topping
  • 500g cherries, stoned {net weight}
  • 2-3 tbsp balsamic vinegar
  • 3-4 tbsp brown sugar
  • 1/2 vanilla bean shell from above


  1. Recipe is for the Thermomix. I reckon it can be adapted with the same proportions for regular top of the stove cooking, like a creme patisserie.
  2. Heat empty TM bowl for 2 minutes at 50C, speed 2.
    Insert Butterfly. Place egg whites in TM bowl with cream of tartar and beat for 4 minutes on speed 4 with MC off.
  3. Through hole in the lid, add half the sugar, 1 tsp at a time during the last minute. Set aside in a large bowl. remove butterfly.
  4. Without cleaning, place yolks, remaining sugar, vanilla bean powder and scraped seeds, butter, 40g cream and chocolate into TM bowl. Cook for 4 minutes at 70C on speed 3.
  5. Add a third of the beaten egg whites back into the bowl and stir for 10 seconds on reverse + speed 3. Add to the remaining whites.
  6. Fold everything gently together, including gelatin. Divide between glasses and chill for about an hour until slightly set.
  7. Balsamic Cherry Topping
  8. Place all ingredients in a non reactive pan and simmer for 3-5 minutes until the cherries soften and give up their juice. Make sure you don’t overcook the cherries, else they wont hold shape.
  9. Drain the cherries and reserve in a bowl. Return the syrup back to the pan and reduce until thick and syrupy. Pour back over the reserved cherries, cool and then chill. can be made a day or two ahead. It will thicken slightly in the fridge.

Recipe: Peach Lime Cooler your picture

Summary: A great way to use up the bounty of summer fruit. Refreshing and ‘peachy’, this is a great summer cooler. Adapted from What Megan’s Making. Serves 6-8

Prep Time: 15 minutes
Total Time: 30 minutes

  • 500g peaches, peeled and chopped
  • 100g raw sugar {or honey; adjust according to sweetness of fruit}
  • 1 cup fresh lime juice (about 12 limes)
  • 5 cups water {or soda}


  1. In a sauce pan bring to a boil the peaches, sugar and water. Reduce heat, and simmer until the sugar is fully dissolved, about 10 minutes.
  2. Using an immersion blender (or a regular blender), puree the peach mixture until smooth. Pour through a strainer, and press through to get out all of the juice. Cool completely.
  3. Once cool, in a pitcher combine the peach mixture with the lemon juice, stir until well combined. Serve chilled over ice.


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Also find me on The Rabid Baker, The Times of India


  • 4 years ago

    Mmmhhh, divinely refreshing!



  • 4 years ago

    Oh! those glasses look gorgeous with that chocolate and peach lime cooler looks so soothing and pleasing to eyes.

  • 4 years ago

    Simply stunning … the lovely pics truly have some magical charm !!!

  • 4 years ago

    wooooooowwww…. I’m speechless!

  • Maris King
    4 years ago

    I love these! Wow!
    My moms birthday is this coming Friday so I guess I will be making some of these.
    Thanks for this!

  • 4 years ago

    Oh! Yum yum !
    What about the Jamun juice recipe. I was very taken by it.
    N my love affair with the balsamic cherries continues. Can these be preserved?

  • 4 years ago

    Stunning Pictures and Delicious dessert!

  • Ohh so delicious and stunning pics as always!

  • 4 years ago

    I think that the mousse is very perfect these summer because it can soothe the hot weather. Thanks for sharing it.

  • I LOVE your love for individual desserts in glasses 😉 They make for such a pretty picture!!

  • 4 years ago

    The pitcher looks very pretty. I have a weakness for such things, and end up borrowing and never returning glassware from my mom.

    Agree that anything made with chocolate has to be good, but the chocolate mousse zou came up with looks far better than good.

  • 4 years ago

    Everything sound seasonal, refreshing and inspiring Deeba!

  • 4 years ago

    I too love individual mini desserts and when presented beautifully in wine glass it kinda becomes double yummy 🙂 I am a dark chocolate lover and I am craving for a bite of that mousse!

  • 4 years ago

    Omg, both looks absolutely marvellous and divine.

  • Yummy!! Your recipes and styling always leaves me drooling 😀

  • 4 years ago

    I want to drink it all down. Love your pics! – Kristen

  • 4 years ago

    As usual, stunning, but do I need to keep saying this? Cherries and chocolate are a pair made in heaven and I am so intrigued by the flavor the balsamic vinegar will add to it all. And I love that your mousse has the addition of both gelatin and heavy cream from a firmer texture. Perfect.

  • Born27
    4 years ago

    Fantastic recipe! I’m so excited to give this a try. Thanks for sharing and i’m looking forward to read more from you!

  • 4 years ago

    Awesome mousse – i share this in my newsletter this month too – so going to make it.

  • 4 years ago

    This is a cool dessert for our family picnic but I need to buy containers for it because we can’t bring that type of glass for a picnic. I will try the recipe for Dark Chocolate Mousse with Balsamic Cherry topping tomorrow.

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