Originally published June 11, 2025
Maraschino Cherry and Almond Mousse Pie
Maraschino Cherry & Almond Mousse Pie
Chocolate-covered-cherry vibes: airy cherry-almond mousse on a ganache-lined crust.
Intro
Is there anything more satisfying than a cloud of whipped cream and a maraschino cherry on top? I wondered what would happen if the topping became the whole pie—and the answer is this chilled beauty: a medium-density cherry-almond mousse poured over a thin layer of silky chocolate ganache.
Why it works
The ganache anchors the sweetness with cocoa richness, while almond amplifies the cherry. The mousse sets light and sliceable, the kind that holds its shape but melts on the tongue. It’s cool, festive, and—yes—mom-approved.
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Maraschino Cherry & Almond Mousse Pie — Text Recipe
Yield: 8 slices
Ingredients
- 1 (9-inch) chocolate cookie crust (store-bought or homemade)
- Ganache: 6 oz semisweet chocolate chips, 1/2 cup heavy cream, 1 Tbsp butter, 1/2 tsp almond extract
- Mousse: 1 (8 oz) cream cheese, room temp; 1/2 cup powdered sugar; 1 tsp almond extract
- 1/3 cup maraschino cherry syrup (from jar)
- 1 envelope unflavored gelatin + 3 Tbsp cold water
- 1 3/4 cups heavy cream, cold
- 1 cup maraschino cherries, well drained & chopped (plus whole cherries for garnish)
- Whipped cream & sliced almonds, for topping
Instructions
- Ganache: Heat cream to steaming; pour over chocolate and butter. Rest 2 minutes, whisk smooth; stir in almond extract. Spread a thin layer in crust. Chill 15 minutes to set.
- Bloom gelatin: Sprinkle gelatin over 3 Tbsp cold water; rest 5 minutes. Heat 10–15 seconds until just dissolved.
- Base: Beat cream cheese, powdered sugar, and almond extract until smooth. Mix in cherry syrup; beat until pink and creamy.
- Stabilize: With mixer running, stream in warm gelatin. Beat to combine.
- Whip & fold: Whip 1 3/4 cups cream to soft-medium peaks. Fold into cherry base. Fold in chopped cherries.
- Fill & chill: Spread mousse over set ganache. Chill 6 hours (or overnight) until sliceable.
- Finish: Top with whipped cream, sliced almonds, and whole cherries. Slice with a warm knife.
This Is Delicious! What Is It?
Maraschino Cherry & Almond Mousse Pie
Yield8
Ingredients
- 1 (9-inch) chocolate cookie crust
- 6 oz semisweet chocolate chips
- 1/2 cup heavy cream (for ganache)
- 1 Tbsp unsalted butter
- 1/2 tsp almond extract (ganache)
- 8 oz cream cheese, room temperature
- 1/2 cup powdered sugar
- 1 tsp almond extract (mousse)
- 1/3 cup maraschino cherry syrup (from jar)
- 1 envelope unflavored gelatin + 3 Tbsp cold water
- 1 3/4 cups heavy cream, cold (for mousse)
- 1 cup maraschino cherries, drained & chopped
- Whipped cream & sliced almonds for topping
Instructions
- Spread chocolate ganache in the crust: heat cream until steaming; pour over chocolate and butter; rest 2 minutes then whisk smooth. Stir in almond extract. Chill 15 minutes to set.
- Bloom gelatin in 3 Tbsp cold water 5 minutes; gently heat 10–15 seconds until dissolved.
- Beat cream cheese, powdered sugar, and almond extract until smooth; mix in cherry syrup.
- With mixer running, stream in warm gelatin; beat to combine.
- Whip heavy cream to soft-medium peaks; fold into cherry base. Fold in chopped cherries.
- Spread mousse over set ganache; chill 6 hours or overnight until sliceable.
- Top with whipped cream, sliced almonds, and whole cherries. Slice and serve.
Calories: 430Fat: 30Saturated fat: 17Carbohydrates: 36Fiber: 1Sugar: 27Protein: 5Sodium: 180Cholesterol: 80
Recipe and photograph by Robert Meyers-Lussier