White Chocolate-Cherry Mousse Pie
Serves: 5
Zoie Ernser
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
47
Sourness
36
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Cherry Preserve1 tsp
Almond Extract3 tbsps
Sugar5 tbsps
Unsalted Butter (melted)2 tbsps
Water1.5 tsps
Unflavored Gelatin1.5 cups
Heavy Whipping Cream (divided)Directions:
1
Lightly coat 9-inch-diameter glass pie dish with nonstick spray
2
For dark chocolate shards: Stir chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth
3
Remove bowl
4
Place sheet of waxed paper on work surface
5
Pour chocolate onto paper
6
Working quickly and using offset spatula, spread chocolate in thin layer over paper into 10x10-inch square
7
Place second sheet of waxed paper over, pressing to release most air bubbles
8
Roll paper up tightly into 3/4-inch-wide roll and chill until set, about 2 hours
9
DO AHEAD: Can be made 5 days ahead
10
Wrap in plastic and keep chilled
11
Stir chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth
12
Remove bowl
13
Place sheet of waxed paper on work surface
14
Pour chocolate onto paper
15
Working quickly and using offset spatula, spread chocolate in thin layer over paper into 10x10-inch square
16
Place second sheet of waxed paper over, pressing to release most air bubbles
17
Roll paper up tightly into 3/4-inch-wide roll and chill until set, about 2 hours
18
DO AHEAD: Can be made 5 days ahead
19
Wrap in plastic and keep chilled
20
For cherry compote: Stir cherries and preserves in medium saucepan over medium-high heat until preserves melt and mixture begins to simmer
21
Reduce heat to medium and continue to simmer until cherries begin to soften, stirring often, about 5 minutes
22
Stir in almond extract
23
DO AHEAD: Can be made 2 days ahead
24
Cover and chill
25
Rewarm slightly before serving
26
Stir cherries and preserves in medium saucepan over medium-high heat until preserves melt and mixture begins to simmer
27
Reduce heat to medium and continue to simmer until cherries begin to soften, stirring often, about 5 minutes
28
Stir in almond extract
29
DO AHEAD: Can be made 2 days ahead
30
Cover and chill
31
Rewarm slightly before serving
32
For pie crust: Preheat oven to 350°F
33
Process broken cookies, sugar, and pinch of salt in processor until cookies are finely ground
34
Add melted butter; using on/off turns, process until incorporated
35
Press firmly and evenly onto bottom and up sides of prepared dish
36
Bake crust until firm, about 12 minutes
37
Transfer pie dish to rack; cool completely
38
Preheat oven to 350°F
39
Lightly coat 9-inch-diameter glass pie dish with nonstick spray
40
Process broken cookies, sugar, and pinch of salt in processor until cookies are finely ground
41
Add melted butter; using on/off turns, process until incorporated
42
Press firmly and evenly onto bottom and up sides of prepared dish
43
Bake crust until firm, about 12 minutes
44
Transfer pie dish to rack; cool completely
45
For mousse: Place 2 tablespoons water in small bowl
46
Sprinkle gelatin over; let stand until softened, about 10 minutes
47
Meanwhile, stir 3/4 cup cream and white chocolate in small saucepan over medium-low heat until chocolate is smooth
48
Remove from heat
49
Add gelatin mixture; stir until dissolved
50
Transfer to large bowl
51
Stir in 3/4 cup cream
52
Refrigerate just until chilled but not set, stirring occasionally, about 1 hour
53
Using electric mixer, beat chilled white chocolate mixture until firm peaks form
54
Fold in chopped cherries
55
Using clean dry beaters, beat egg whites in medium bowl until foamy
56
Add almond extract and pinch of salt and continue beating until soft peaks form
57
Gradually beat in sugar
58
Continue beating until stiff peaks form
59
Add egg white mixture to white chocolate mixture; fold just to incorporate
60
Spoon white chocolate mousse into cooled crust, mounding in center
61
Unroll dark chocolate shards from waxed-paper roll (chocolate will break into long, curved pieces when paper is opened)
62
Arrange shards decoratively atop mousse
63
Chill until mousse is set, at least 4 hours
64
DO AHEAD: Can be made 2 days ahead
65
Cover with cake dome and keep chilled
66
Cut pie into wedges and serve with warm cherry compote
67
Place 2 tablespoons water in small bowl
68
Sprinkle gelatin over; let stand until softened, about 10 minutes
69
Meanwhile, stir 3/4 cup cream and white chocolate in small saucepan over medium-low heat until chocolate is smooth
70
Remove from heat
71
Add gelatin mixture; stir until dissolved
72
Transfer to large bowl
73
Stir in 3/4 cup cream
74
Refrigerate just until chilled but not set, stirring occasionally, about 1 hour
75
Using electric mixer, beat chilled white chocolate mixture until firm peaks form
76
Fold in chopped cherries
77
Using clean dry beaters, beat egg whites in medium bowl until foamy
78
Add almond extract and pinch of salt and continue beating until soft peaks form
79
Gradually beat in sugar
80
Continue beating until stiff peaks form
81
Add egg white mixture to white chocolate mixture; fold just to incorporate
82
Spoon white chocolate mousse into cooled crust, mounding in center
83
Unroll dark chocolate shards from waxed-paper roll (chocolate will break into long, curved pieces when paper is opened)
84
Arrange shards decoratively atop mousse
85
Chill until mousse is set, at least 4 hours
86
DO AHEAD: Can be made 2 days ahead
87
Cover with cake dome and keep chilled
88
Cut pie into wedges and serve with warm cherry compote