dark chocolate espresso mousse w/amaretto cherries

amyfreeze avatar
By Amy Freeze
from Avon Park, FL

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.

serves 8
prep time 35 Min
cook time 30 Min
method Refrigerate/Freeze

Ingredients For dark chocolate espresso mousse w/amaretto cherries

  • 3 c
    crushed oreo cookies
  • 3 Tbsp
    butter-melted
  • 8 oz
    cream cheese-room temperature
  • 1/2 c
    sugar
  • 1 tsp
    instant coffee or espresso powder
  • 8 oz
    dark chocolate
  • 2 Tbsp
    heavy cream
  • 8 oz
    cool whip
  • 12 oz
    frozen sweet dark cherries
  • 3 Tbsp
    amaretto
  • 1/2 can
    granulated sugar
  • 2 Tbsp
    corn starch or tapioca starch
  • 16 oz
    heavy cream
  • 1 1/2 c
    powdered sugar
  • chocolate shavings

How To Make dark chocolate espresso mousse w/amaretto cherries

  • 1
    In a large bowl, combine cookie crumbs and melted butter. Press into a 10" deep pie plate. Bake at 350 degrees for 15 minutes.
  • 2
    In a mixing bowl, beat cream cheese until smooth. Add sugar and instant coffee. Continue mixing until smooth. In a microwave safe bowl, melt chocolate with 2 TBSP whipping cream in 30 second intervals. Add melted chocolate to cream cheese mixture and beat until smooth and completely incorporated. Fold in Cool Whip. Spoon filling into prepared crust and chill in refrigerator while cherries cook.
  • 3
    In a small saucepan, combine cherries, sugar, cornstarch, and Amaretto. Bring to a boil stirring occasionally. Cook until thick. Remove from heat and chill to thicken. When chilled, spoon cherries (NOT sauce) onto center of pie. Return to the refrigerator to chill.
  • 4
    In a large mixing bowl, beat whipping cream and powdered sugar until stiff. Pipe large rosettes around edge of pie between crust and cherries.
  • 5
    Sprinkle with chocolate shavings
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