In this lesson you'll learn how to make a decadent caramel flavored chocolate ganache. It's a great recipe that can be used for many kinds of cakes and desserts. When assembling our mousse bars we'll place strips of caramel ganache inside the molds, to give the bars an extra touch of caramel flavors.

In this lesson Irit demonstrates how to create fantastic chocolate mousse that is uniquely flavored with cherries. We'll pour this mousse into the molds when assembling the bars, and it's actually the base recipe for the "body" of the bar. The recipe you'll learn makes use of cherries to flavor the mousse, however you can use the technique to create many other kinds of mousses, that are flavored using different fruits.

In this lesson we’ll explore how to assemble a layered individual dessert, such as our mousse bar, inside a silicone mold. To assemble our dessert we'll be using a bar-shaped mold, however you can use the techniques you’ll learn in the lesson to create desserts in many other shapes as well, using molds in different shapes.

In this lesson you’ll learn how to make decadent, crispy and yummy Nougatine cookies. In our class we’ll use them in several forms and shapes, as part of our plated desserts. We’ll also use them as a base for our mousse petit fours. Besides being part of our desserts you can of course serve them as snacks - just be careful as they are extremely addictive :-)

Many plated desserts are served with a sauce on the side to complement their flavor. In this lesson you’ll learn how to create a fruity cherry sauce to go along with our mousse bar dessert. The recipe is quick and easy yet very versatile: you can use the techniques you’ll learn to create sauces in other flavors using different fruits.

In this lesson we’ll explore how to create a fruit flavored ganache using white chocolate. In a similar fashion to the cherry sauce, we'll use the cherry ganache to add flavor to the bars and decorate them.

In this lesson Irit teaches the secrets of chocolate airbrushing. She demonstrates how to create a stunning delicate texture on the bar; using simple equipment. This texture gives our bar dessert a unique and sophisticated look, that makes it really stand out.

In this lesson we’ll go over a simple and effective technique for decorating the bar desserts, that you can use as alternative  if you don’t have an airbrush gun.

In the next lessons Irit demonstrates how to decorate the mousse bar desserts, as well as the serving plates. You’ll see how easy it is to create stunning and impressive designs using simple yet creative techniques.

In this lesson Irit demonstrates how to create the first presentation for the bar dessert.

In this lesson Irit demonstrates how to create the second presentation for the bar dessert.

In this lesson Irit demonstrates how to create the third presentation for the bar dessert.

In this lesson you'll see how easy it is to serve our mousse desserts as bite-size petit fours, which is a great serving option for parties.

A brief summary of everything you learned in this course.

In this lesson you'll find all recipe books that are used throughout the Chocolate Cherry Mousse Bar course, as well as other downloadable documents that you'll need. All course materials are delivered in digital format as PDF documents, or MS Excel spreadsheets. We recommend downloading all of them to your hard drive, saving them and printing them as required. Here is a list of the materials:

1. Class Companion: 13 pages eBook with all recipes, additional important info, tips and tricks

2. Project Timeline: a bird's-eye view of the preparation process of the bars

3. Recipe Book - all recipes used to make the Bars and their presentations

4. Several Food Cost Calculators: calculate costs to make the different Bar presentations (requires Microsoft Excel)

5. Class Store - Where to get required tools: a PDF document that lists most tools and materials used in this course, with purchase links