Frozen Chocolate-Cherry Mousse Pie Recipe
This frozen chocolate-cherry mousse pie features a cool, silky chocolate mousse with an Oreo cookie crust and a generous dusting of toasted coconut.
How to Make the Best Frozen Chocolate-Cherry Mousse Pie
This frozen chocolate-cherry mousse pie is the perfect show-stopping dessert for warm summer days or any occasion that calls for something elegant and refreshing. The combination of silky chocolate mousse and tart cherry flavors creates a sophisticated taste experience that’s sure to impress your guests.
The beauty of this pie lies in its contrasting elements—a crunchy Oreo cookie crust provides structure, while the airy chocolate mousse layer keeps things light and decadent. The addition of cherry juice and fresh cherries adds a bright, fruity note that cuts through the richness of the chocolate, making each bite feel indulgent yet balanced.
Best of all, you can prepare this dessert ahead of time and simply pop it in the freezer, making it an ideal choice for entertaining. The toasted coconut garnish adds a final touch of texture and tropical flair that brings the whole dessert together beautifully.
Frozen Chocolate-Cherry Mousse Pie
This frozen chocolate-cherry mousse pie features a cool, silky chocolate mousse with an Oreo cookie crust and a generous dusting of toasted coconut.
Ingredients
Oreo Crust
Chocolate Mousse
Cherry Cream
Instructions
Prepare the Crust
- Heat the oven to 350 degrees. In a food processor, crush Oreos until they become fine crumbs. You can also place the Oreos in a plastic zip bag and crush with a rolling pin.
- In a bowl, mix Oreo crumbs with melted butter until damp. In a greased pie place, press the crumbs on the bottom and up the sides. Bake for 10 minutes and allow to cool.
Make the Chocolate Base
- In a double boiler or bowl set over a pot of simmering water, melt the chocolate and butter while stirring frequently until smooth.
- Add the yolks and beat well with a hand mixer after each addition. Remove from heat.
Build the Mousse
- Using a different bowl, beat the egg whites until they reach the soft peak stage. Add 2 tablespoons of the sugar and beat until stiff peaks form.
- In another bowl, beat the cream and sugar until it starts to thicken. Add the cherry juice and keep beating until it forms soft to medium peaks.
- Gently fold in the egg whites into the chocolate mixture. Once the egg whites are fully incorporated, fold in the cherry whipped cream and stir in the chopped cherries.
Freeze and Serve
- Pour into cooled Oreo crust. Cover with plastic wrap and freeze for a few hours or overnight. Before serving, top with toasted coconut. Enjoy!
Notes
- Use a double boiler to gently melt the chocolate and butter to avoid burning.
- Folding techniques are important to keep the mousse airy—fold gently to maintain the light texture.