Cherry Chocolate Mousse Pie Recipe | Ft Chocolove

Vegan.

Say hello to one of the most indulgent desserts yet.

A chewy and rich chocolate almond brownie base, a silky smooth mousse filling topped with chocolate ganache, cream, and fresh cherries. This dessert should come with a warning, it’s that tasty! 

The filling uses tofu which gives this pie an extra creamy and light mousse.

This recipe is in collaboration with Chocolove.

Chocolove is an American premium chocolate company, which makes some absolutely delicious chocolate.

 They pride themselves on producing quality, taste and affordable luxury chocolate and their ingredients are non-GMO verified. NOt all of their products are vegan, but they do have a dairy-free range with flavours including:

– Strong Dark Chocolate

– Dark Almond and Cherry

– Dark Almond and Seasalt

– Extreme Dark Chocolate

– Rich Dark Chocolate

– Dark Peppermint

– Orange Peel

– Dark Coffee Crunch

– Crystallized Ginger

+ more! 

I chose to create a chocolate and cherry mousse pie using their exquisite ‘Cherry and Almond‘ chocolate for the rich brownie base and the ‘Strong Dark‘ chocolate for the extra silky mousse topping.  I added fresh cherries inside the mousse and on top. 

It not only tastes divine it looks amazing too.  Serve with fresh dairy-free cream for some extra yumminess!

Preparation- 20 minutes

Baking time- 10 minutes

Chilling time- 3-4 hours

Serves- 10

Level- Easy

…

Ingredients for the brownie base

-200g of dairy-free dark chocolate 

– 4 teaspoons of cocoa powder

-170g of self-raising flour 

– 100g of sugar

– 1 teaspoon of vanilla essence

-5 tablespoons of light olive oil

-260ml of dairy-free milk 

-30g of chopped almonds

Filling ingredients

– 400g of dairy-free dark chocolate

-600g of silken tofu

-10 cherries (destoned and chopped)

Extras

–Chocolate ganache

-Vegan cream

-Fresh cherries

-Dairy-free chocolate

…

To make the brownie base

Step 1- Pre-heat your oven to 180 degrees, gas mark 4 and line an 8 inch round tin with greaseproof proof paper.

Step 2- Place the chocolate into a glass bowl and place on top of a saucepan with water-filled half of the way up making a bain-marie. 

Gently simmer until the chocolate has completely melted.

Step 3- Sieve the cocoa powder and flour into a large mixing bowl & stir in the sugar.

 Mix until fully combined.

Step 4- Pour the vanilla extract, oil, dairy-free milk, and melted chocolate into the dry ingredients and mix until combined.

Step 5- Add in the chopped almonds and fold in (optional).

Step 6- Spoon the batter into the lined tin, making sure you get into the edges.

Step 7- Place the tin into the middle of the oven and bake for 20-25 minutes. 

To make sure the brownie is cooked, place a sharp knife or skewer into the center until it comes out clean.

If it’s not fully cooked, pop it back into the oven for an extra few minutes.

Step 8- Once baked, place the brownie on a wire rack and leave to cool fully.

To make the filling

Step 1- Place the chocolate into a glass bowl and place on top of a saucepan with water-filled half of the way up making a bain-marie. 

Gently simmer until the chocolate has completely melted.

Step 2- Drain the tofu and place into a high speed blender, along with the melted chocolate and whizz up until fully combined and smooth.

Step 3- Pour the filling directly ontop of the brownie base.

Step 4- Press chopped cherries into the filling (optional).

Step 5- Place the tin into the fridge until firm.

This will takes 3-4 hours, I like to leave mine overnight.

Step 6- Once set, remove from the tin and serve.

I served my pie with a drizzle of vegan chocolate ganache, whipped cream, cherries and grated chocolate.

Keep refrigerated, and best enjoyed within 3 days.

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This is a paid collaboration with Chocolove.

 A huge thank you to Chocolove for collabing on this recipe with me!

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