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White Chocolate-Cherry Mousse Pie

White Chocolate-Cherry Mousse Pie
White Chocolate-Cherry Mousse Pie might be just the dessert you are searching for. This recipe serves 10. One portion of this dish contains approximately 14g of protein, 67g of fat, and a total of 1295 calories. If you have butter, chocolate, heavy whipping cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 7 hours.

Instructions

1
Stir chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth.
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ChocolateChocolate
WaterWater
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Sauce PanSauce Pan
BowlBowl
2
Remove bowl.
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BowlBowl
3
Place sheet of waxed paper on work surface.
4
Pour chocolate onto paper. Working quickly and using offset spatula, spread chocolate in thin layer over paper into 10x10-inch square.
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ChocolateChocolate
SpreadSpread
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Offset SpatulaOffset Spatula
5
Place second sheet of waxed paper over, pressing to release most air bubbles.
6
Roll paper up tightly into 3/4-inch-wide roll and chill until set, about 2 hours. DO AHEAD: Can be made 5 days ahead. Wrap in plastic and keep chilled.
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RollRoll
WrapWrap
1
Stir cherries and preserves in medium saucepan over medium-high heat until preserves melt and mixture begins to simmer. Reduce heat to medium and continue to simmer until cherries begin to soften, stirring often, about 5 minutes. Stir in almond extract.DO AHEAD: Can be made 2 days ahead. Cover and chill. Rewarm slightly before serving.
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Almond ExtractAlmond Extract
PreservesPreserves
CherriesCherries
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Sauce PanSauce Pan
1
Preheat oven to 350°F. Lightly coat 9-inch-diameter glass pie dish with nonstick spray. Process broken cookies, sugar, and pinch of salt in processor until cookies are finely ground.
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CookiesCookies
SugarSugar
SaltSalt
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Pie FormPie Form
OvenOven
2
Add melted butter; using on/off turns, process until incorporated. Press firmly and evenly onto bottom and up sides of prepared dish.
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ButterButter
3
Bake crust until firm, about 12 minutes.
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CrustCrust
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OvenOven
4
Transfer pie dish to rack; cool completely.
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Pie FormPie Form
1
Place 2 tablespoons water in small bowl.
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WaterWater
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2
Sprinkle gelatin over; let stand until softened, about 10 minutes.
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GelatinGelatin
3
Meanwhile, stir 3/4 cup cream and white chocolate in small saucepan over medium-low heat until chocolate is smooth.
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White ChocolateWhite Chocolate
ChocolateChocolate
CreamCream
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4
Remove from heat.
5
Add gelatin mixture; stir until dissolved.
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GelatinGelatin
6
Transfer to large bowl. Stir in 3/4 cup cream. Refrigerate just until chilled but not set, stirring occasionally, about 1 hour.
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CreamCream
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BowlBowl
7
Using electric mixer, beat chilled white chocolate mixture until firm peaks form. Fold in chopped cherries. Using clean dry beaters, beat egg whites in medium bowl until foamy.
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White ChocolateWhite Chocolate
Egg WhitesEgg Whites
CherriesCherries
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Hand MixerHand Mixer
BowlBowl
8
Add almond extract and pinch of salt and continue beating until soft peaks form. Gradually beat in sugar. Continue beating until stiff peaks form.
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Almond ExtractAlmond Extract
SugarSugar
SaltSalt
9
Add egg white mixture to white chocolate mixture; fold just to incorporate.
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White ChocolateWhite Chocolate
Egg WhitesEgg Whites
10
Spoon white chocolate mousse into cooled crust, mounding in center. Unroll dark chocolate shards from waxed-paper roll (chocolate will break into long, curved pieces when paper is opened). Arrange shards decoratively atop mousse. Chill until mousse is set, at least 4 hours. DO AHEAD: Can be made 2 days ahead. Cover with cake dome and keep chilled.
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White ChocolateWhite Chocolate
Dark ChocolateDark Chocolate
ChocolateChocolate
CrustCrust
RollRoll
11
Cut pie into wedges and serve with warm cherry compote.
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CompoteCompote
CherriesCherries
DifficultyExpert
Ready In7 hrs
Servings10
Health Score4
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