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, a creamy chocolate mousse filling and plenty of chocolate dipped cherries!


Dark 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
  • 100 grams (1/2 cup) caster sugar
  • 90 grams (1/2 cup) brown sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 85 grams (2/3 cup) plain flour
  • 80 grams (1/2 cup) tinned, pitted cherries, drained

Chocolate mousse

  • 100 grams (2/3 cup) good quality dark chocolate
  • 360 ml (1 and 1/2 cups) thickened or heavy cream
  • 12 fresh cherries with stem
  • 100 grams (2/3 cup) good quality dark chocolate


  1. Grease and line a (9 inch) round springform baking tin with baking or parchment paper.
  2. Pop the butter and chocolate in a heatproof bowl and place over a medium saucepan that is filled with a bit of water, say 2 inches high or so. You need to ensure the bottom of the bowl will not touch the water below. Place on the stove 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.
  3. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
  4. Next, add the sugars and vanilla to the chocolate mixture and beat with an electric beater until combined. Add the eggs, one at a time and beat again. Then sift in the flour and beat until the brownie mixture is smooth. Stir through the cherries. Pour the mixture into the prepared tin. Very gently smooth over the top.
  5. Bake the 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.
  6. To make the chocolate mousse, finely chop the dark chocolate and place in a bowl. Then heat 1/2 cup (120 ml) of your cream in a small saucepan on a medium-low heat until it is warm (do not boil), then pour over your dark chocolate and leave it for about 2-3 minutes. Then whisk your dark chocolate mixture until it is smooth. Leave it to cool for a few minutes.
  7. Meanwhile start whipping the remaining 1 cup (240 ml) of cream until it resembles stiff peaks. Then fold your whipped cream into your chocolate mixture very gently until fully incorporated. Then pour the mousse over your 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).
  8. To decorate, melt your 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. Then gently dip each cherry, holding it by the stem, into the chocolate. Lift it out and gently shake before placing it on your prepared tray. Repeat with all your cherries, then refrigerate for 1/2 hour or until set. Use them to decorate the brownie pie before serving.

Nutrition Information

Serving Size: 1 slice Calories: 541
Author: Jessica HolmesCategory: DessertCuisine: American
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