By Aqsa 
There’s something magical about the rich, indulgent flavors of a Black Forest dessert. This recipe transforms the traditional Black Forest cake into elegant Black Forest Dessert Cups, layered in glass for a beautiful presentation and an explosion of textures. Whether you’re planning a romantic dinner, entertaining guests, or simply craving something sweet, these individual dessert cups are sure to impress.
The classic elements—chocolate, cherries, and cream—are all present but elevated with subtle hints of almond and a silky chocolate ganache. It’s a dessert that balances richness and freshness, crunch and creaminess, all in one cup. The best part? You only need three simple steps to assemble it.
Let’s dive into how you can create this show-stopping dessert.
Ingredients (Makes 2 x 300ml Dessert Cups)
Before we get into the layers, here’s everything you’ll need:
Biscuit Base
50g Bourbon biscuit crumbs
Almond Cream
100g cream cheese, cold
1 tbsp icing sugar
50g whipping cream, cold
Few drops almond extract
Cherry Filling
125g fresh cherries, pitted
1 tsp cornflour
1 tbsp water
25g sugar
Juice of 1/2 lime
Chocolate Layer
75g cream (25% fat)
50g dark chocolate (46%), chopped
Step-by-Step Process
Step 1: Prepare Each Layer
To prepare the almond cream, begin by beating cold cream cheese and icing sugar in a small bowl until the mixture turns smooth and creamy. In a separate, larger bowl, whip the cold whipping cream until it forms stiff peaks. Carefully fold the cream cheese mixture into the whipped cream and stir in a few drops of almond extract to add a subtle nutty flavor. Keep the almond cream chilled until it’s time to assemble your dessert.
For the cherry filling, place the pitted cherries, cornflour, water, sugar, and lime juice into a saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and develops a glossy finish—this usually takes around five to seven minutes. Once it reaches the desired consistency, strain out the cherries and simmer the remaining liquid until slightly reduced. Mix this syrupy liquid back into the cherries and allow the filling to cool completely before layering.
To make the chocolate ganache, gently heat the cream in a bowl either using a microwave or by placing it over simmering water. Once warm, add the chopped dark chocolate and let it sit for about a minute to soften. Stir the mixture slowly until the chocolate melts and the ganache becomes smooth and shiny. Let it cool slightly so it thickens to the perfect, pourable consistency.
Step 2: Assemble the Dessert Cups
Start by spooning 25g of Bourbon biscuit crumbs into the base of each 300ml dessert glass. Press them down gently with the back of a spoon. Pipe or spoon a layer of almond cream over the biscuit base. Pour a layer of the silky chocolate ganache on top of the cream. If you prefer a firmer texture, chill the cups in the freezer for 10 minutes to set the chocolate. Once slightly set, spoon over the cherry filling evenly across both glasses.
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Step 3: Final Touch and Garnish
Top the cherry layer with a final dollop of almond cream. Smooth the surface with a spoon or create soft peaks for a rustic look. Dust with a little cocoa powder for that elegant chocolate touch. Finish with a few whole cherries, chocolate curls, or slivered almonds—whatever you fancy.
Why This Recipe Works
This Black Forest Dessert Cup is a twist on a timeless classic. Instead of a cake, it’s a parfait-style dessert with every layer offering something different. The Bourbon biscuit base adds a deep cocoa crunch. The almond cream brings lightness with a nutty edge. The cherry compote cuts through the richness with a tart and fruity zing. And the ganache? It’s pure velvet.
By assembling it in clear glasses, you show off the gorgeous contrast of layers. It turns a simple dessert into something visually stunning.
Variations to Try
Want to make this your own? Here are a few creative tweaks:
Nutty Crunch: Add crushed roasted almonds or hazelnuts to the biscuit base.
Boozy Boost: Soak the cherries in a little kirsch or rum for an adults-only version.
Vegan Version: Use plant-based cream cheese and whipped cream alternatives. Replace the chocolate with vegan dark chocolate.
Make it Bigger: This recipe scales beautifully. Double or triple the ingredients for a dinner party or holiday gathering.
Storage and Make-Ahead Tips
You can make all the components a day ahead and assemble the dessert cups a few hours before serving. Keep them chilled in the refrigerator, covered with cling film to retain freshness. They’re best enjoyed within 24 hours, but even after that, the flavors continue to meld beautifully.
If you’re short on time, make the cherry filling and ganache a day earlier. They’ll keep perfectly well in airtight containers.
Serving Suggestions
Serve these Black Forest Dessert Cups cold, ideally straight from the fridge. Pair them with a small glass of dessert wine or espresso to complete the experience. They’re rich enough to satisfy any sweet tooth, but the individual servings help with portion control.
They also make the perfect dessert for date nights, birthdays, and dinner parties. It’s indulgent without being too heavy, luxurious without needing complex techniques.
Final Thoughts
This dessert cup is more than just a treat—it’s an experience. From the luscious chocolate to the juicy cherries and light almond cream, every bite delivers contrast and comfort. It’s a celebration of flavors and textures that works beautifully in any season.
So if you’re looking for an easy yet stunning dessert that captures the heart of a traditional Black Forest cake, this Black Forest Dessert Cup is your answer. Elegant, indulgent, and irresistibly good—what more could you ask for?
FAQs
1. Can I use canned cherries instead of fresh?
Yes, but make sure to reduce the added sugar since canned cherries are often sweetened.
2. What’s a good alternative to Bourbon biscuits?
You can use Oreos (without the cream), chocolate graham crackers, or any chocolate-flavored cookies.
3. Can I skip the almond extract?
Absolutely. You can use vanilla extract instead for a more classic cream flavor.
4. How long can I store the assembled cups?
Best within 24 hours but can last up to 2 days in the fridge.
5. Can I freeze the dessert cups?
You can freeze them, but the texture of the cream may change slightly. They’re best enjoyed fresh.
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Black Forest Dessert Cup Recipe
Indulge in the rich layers of this Black Forest Dessert Cup recipe with almond cream, cherry filling, and smooth chocolate ganache.
Type: Dessert
Cuisine: European, German-inspired
Keywords: Black Forest dessert cup, cherry chocolate dessert, layered dessert, no-bake dessert, almond cream recipe
Recipe Yield: 2 x 300ml dessert cups
Calories: Approx. 420 kcal per serving
Preparation Time: 25 minutes
Cooking Time: 10 minutes
Total Time: 35 minutes
Recipe Ingredients:
- Bourbon biscuit crumbs
- Cream cheese
- Icing sugar
- Whipping cream
- Almond extract
- Fresh cherries
- Cornflour
- Water
- Sugar
- Lime juice
- Cream (25% fat)
- Dark chocolate
Recipe Instructions:
Prepare Each Layer:
To prepare the almond cream, begin by beating cold cream cheese and icing sugar in a small bowl until the mixture turns smooth and creamy. In a separate, larger bowl, whip the cold whipping cream until it forms stiff peaks. Carefully fold the cream cheese mixture into the whipped cream and stir in a few drops of almond extract to add a subtle nutty flavor. Keep the almond cream chilled until it’s time to assemble your dessert. For the cherry filling, place the pitted cherries, cornflour, water, sugar, and lime juice into a saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and develops a glossy finish—this usually takes around five to seven minutes. Once it reaches the desired consistency, strain out the cherries and simmer the remaining liquid until slightly reduced. Mix this syrupy liquid back into the cherries and allow the filling to cool completely before layering. To make the chocolate ganache, gently heat the cream in a bowl either using a microwave or by placing it over simmering water. Once warm, add the chopped dark chocolate and let it sit for about a minute to soften. Stir the mixture slowly until the chocolate melts and the ganache becomes smooth and shiny. Let it cool slightly so it thickens to the perfect, pourable consistency.
Assemble the Dessert Cups:
Start by spooning 25g of Bourbon biscuit crumbs into the base of each 300ml dessert glass. Press them down gently with the back of a spoon. Pipe or spoon a layer of almond cream over the biscuit base. Pour a layer of the silky chocolate ganache on top of the cream. If you prefer a firmer texture, chill the cups in the freezer for 10 minutes to set the chocolate. Once slightly set, spoon over the cherry filling evenly across both glasses.
Final Touch and Garnish: