Chocolate Cherry Mousse Pie

Let's Bake

Chocolate Cherry Brownie Mousse Pie

Yield Makes one 9 inch pie 1x
Prep: 300 minutesCook: 40 minutesTotal: 5 hours 40 minutes

Gorgeous Chocolate Cherry Mousse Pie with a fudgy chocolate brownie base and a creamy chocolate mousse.


Chocolate cherry brownie

  • 115 grams (1/2 cup or 1 stick) unsalted butter, chopped
  • 200 grams (1 and 1/3 cup) good quality dark chocolate (45-70% cocoa)
  • 100 grams (1/2 cup) caster sugar or granulated sugar
  • 90 grams (1/2 cup) brown sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 85 grams (2/3 cup) plain flour or all purpose flour, sifted
  • 80 grams (1/2 cup) tinned pitted cherries, drained

Chocolate mousse

  • 100 grams (2/3 cup) good quality dark chocolate (45-70% cocoa)
  • 360 ml (1 and 1/2 cups) thickened cream or heavy cream

To decorate

  • 12 fresh cherries with stem
  • 100 grams (2/3 cup) good quality dark chocolate (45-70% cocoa)


  1. Chocolate cherry brownie
    Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 9-inch round springform baking pan with baking or parchment paper.
  2. Place butter and chocolate in a heatproof bowl that fits snuggly on top of a medium saucepan that is filled with 2-3 inches of water. You need to ensure the bottom of the bowl will not touch the water below.
  3. Place on medium heat and stir while the chocolate and butter melt. Once the mixture is lovely and smooth, remove the bowl from the heat and leave to cool slightly.
  4. Next, add sugars and vanilla to chocolate mixture and beat with an electric beater on low speed until combined. Add the eggs, one at a time and beat again. Then sift add flour and beat again until brownie mixture is smooth.
  5. Stir through the cherries. Pour brownie mixture into prepared pan. Very gently smooth the top.
  6. Bake brownie for about 35-40 minutes or until cooked through. It should have a nice cracked top and no longer wobble in the middle. Leave to cool completely.
  7. Chocolate mousse
    Finely chop dark chocolate and place in a bowl. Heat 120 ml (1/2 cup) of cream in a small saucepan on a medium-low heat until it is warm (do not boil).
  8. Pour over chopped chocolate and leave it for about 2-3 minutes. Whisk dark chocolate mixture until smooth. Leave it to cool for a few minutes.
  9. Meanwhile, start whipping the remaining 240 ml (1 cup) of cream until it resembles stiff peaks. Then fold your whipped cream into your chocolate mixture very gently until fully incorporated.
  10. Spread mousse over cooled brownie. Refrigerate for 3-4 hours or until mousse is set (it is a very soft mousse so it won’t go firm but it will hold its shape when cut).
  11. To decorate
    Melt dark chocolate in the microwave in a small heat-proof bowl, stirring in-between every 10 seconds until melted. Line a small tray or flat plate with baking or parchment paper.
  12. Gently dip each cherry, holding it by the stem, into the chocolate. Lift out and gently shake off excess chocolate before placing it on your prepared tray. Repeat with all your cherries, then refrigerate for 1/2 hour or until set. Decorate the top of brownie pie with cherries.

Nutrition Information

Serving Size: 1 slice Calories: 541
Nutrition information is a guide only.
Author: Jessica HolmesCategory: DessertCuisine: American
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