dark chocolate espresso mousse with amaretto cherries
This chocolate pie is deep and dark with chocolate and coffee. Topped with cherries that have been cooked in amaretto, the combination of flavors is heavenly. This is a holiday favorite around our house.
Blue Ribbon Recipe
Chocolate and cherry lovers, make this dark chocolate espresso mousse pie. This made-from-scratch pie is perfect if you love dark chocolate. The crust is a homemade Oreo cookie crust. It's topped with a creamy filling made with dark chocolate and a hint of coffee that enhances the chocolate flavor. The pie would be delicious as is, but it's taken to another level by topping it with cherries that have been cooked in an amaretto sauce. These cherries, combined with the chocolate filling, remind us of a chocolate-covered cherry - in pie form. A homemade whipped cream is piped on and sprinkled with chocolate shavings for a beautiful dessert.
Ingredients
- CRUST
- 3 cups crushed Oreo cookies
- 3 tablespoons butter, melted
- FILLING
- 8 ounces cream cheese, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon instant coffee or espresso powder
- 8 ounces dark chocolate
- 2 tablespoons heavy cream
- 8 ounces Cool Whip
- CHERRY TOPPING
- 12 ounces frozen sweet dark cherries
- 3 tablespoons amaretto
- 1/2 can granulated sugar
- 2 tablespoons corn starch or tapioca starch
- WHIPPED TOPPING
- 16 ounces heavy cream
- 1 1/2 cups powdered sugar
- - chocolate shavings
How To Make dark chocolate espresso mousse with amaretto cherries
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Step 1In a large bowl, combine cookie crumbs and melted butter. -
Step 2Press into a 10" deep pie plate. Bake at 350 degrees for 15 minutes. Cool completely.
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Step 3In a mixing bowl, beat cream cheese until smooth. Add sugar and instant coffee. Continue mixing until smooth.
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Step 4In a microwave-safe bowl, melt chocolate with 2 Tbsp whipping cream in 30-second intervals. Add melted chocolate to the cream cheese mixture and beat until smooth and completely incorporated.
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Step 5Fold in Cool Whip.
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Step 6Spoon filling into prepared, cooled crust and chill in the refrigerator while cherries cook.
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Step 7In a small saucepan, combine cherries, sugar, corn starch, and amaretto. Bring to a boil, stirring occasionally. Cook until thick.
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Step 8Remove from heat and chill to thicken.
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Step 9When chilled, spoon cherries (not sauce) onto the center of the pie. Return to the refrigerator to chill.
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Step 10In a large mixing bowl, beat whipping cream and powdered sugar until stiff.
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Step 11Pipe large rosettes around the edge of the pie between the crust and cherries. Sprinkle with chocolate shavings.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
