Holiday season is upon us, and pies are one of the most popular go-to desserts for any of the holiday parties! Pies are so versatile now a days, and you can go from getting a fall/winter fruit incorporated to nut pies, to chocolate pies or any of the classics make great pies! Being always short on time, and people being in a rush during the holidays, for getting a dessert to any holiday gathering, any way to make the dessert making process, one step short is always appreciated, and much needed!
One of the most easiest and convenient ways to make pie making one step easier is a ready-made crust. This is possible by using Diamond of California’s Pecan Pie Crust! This nut pie crust is made with simple ingredients, it does not contain corn syrup, no artificial flavors involved, the pie crust works for sweet and savory, and many other plus points that are worth using this nut pie crust for.
I decided to make a Black Forest Pie with layers of Chocolate Mousse, a layer of maraschino cherries, Cherry Mousse Layer, covered with a layer of Chocolate Ganache, then smothered with piped whipped cream, and finally garnished with edible gold spotted chocolate shards, cherries, and sprinkles, making this tart so elegant and gorgeous than any regular Black Forest Pie. The layers are very easy to put together and it does not take time to make the layers. It does take time to rest between each layer for the layer to set.
The Chocolate Mousse layer is made with a mix of bittersweet and semi-sweet chocolate, heavy cream and gelatin to set the mousse. It sets beautifully and is so creamy as well. I then add a layer of maraschino cherries all over the chocolate mousse, to give an element of surprise between the chocolate and cherry mousse layers. Then comes a layer of cherry mousse which again is very easy to put together. You make a cherry filling over a stove top, then you strain it to get a smooth cherry filling along with gelatin. Then you add in whipped cream to the mixture. The gelatin helps to set the mousse. Add this layer on top of the cherries and let it set again in the fridge for a few hours. Finally you add a chocolate ganache layer, which again comes together very quickly. The topping is a sweetened whipped cream, which I pipe using a star pipe to give it depth and dimension. The garnish are chocolate shards, which were super easy to make, that I dot with edible gold. I got the edible gold leaves from Amazon. A little bit goes a long way. I also garnished with some cherries and sprinkles making it look very elegant, and a show stopper for any holiday party!
The best part about this pie is that it can be made atleast 2 days in advance and taken straight to the holiday gathering and it will definitely lead to some raised eyebrows due to how elegant it looks!
Hope you get a chance to make this stand out pie and take it to one of your holiday gatherings! If you do make it, please do not forget to tag #thejamlab on Instagram and/or leave a comment on both – my blog and Instagram!
Have a safe and happy holiday season, and enjoy the cheer and holiday spirit around!
XO
Amisha
Ingredients
- Chocolate Mousse Layer:
- 3 oz bittersweet chocolate (60%) (I used the Ghirardelli chocolate bars)
- 2 oz semisweet chocolate (48%)
- ¼ cup (2 fluid oz) whole milk
- 2/3 cup (5 fluid oz) cold heavy cream
- 1 tsp (3 gms) gelatin powder
- 1 tbsp (15 gms) water
- Cherry Layer:
- About 25-30 maraschino cherries(drained and dried with a paper towel)
- Cherry Mousse Layer:
- ½ cup (4 fluid oz) cold heavy cream
- o1 tsp (3 grams) gelatin powder
- 1 tbsp (15 gms) water
- 2 tsp ameretto or cherry liquer
- ½ cup cherries (canned)
- ¼ cup water
- ¼ cup (50 gms) granulated sugar
- ½ tsp vanilla extract
- Chocolate Ganache Layer:
- 3 oz bittersweet chocolate coarsely chopped (60%) (I used the Ghirardelli chocolate bars)
- ¼ cup (2 oz) heavy cream
- 1 tbsp unsalted butter
- Whipped Cream:
- 1 cup (8 oz) heavy cream
- 1 cup (120 gms) powdered sugar
- ½ tsp vanilla extract
- Garnish:
- Chocolate Curls or Chocolate Shards(made with 1 cup of chocolate chips)
- Edible Gold
- Maraschino Cherries
- Sprinkles
Instructions
- Chocolate Mousse Layer:
- Bloom the gelatin in water. In a tiny bowl, add in the gelatin in the water and let it sit for 5 minutes. Once the gelatin absorbs all the water, the gelatin is ready to use.
- Warm the milk and the gelatin in a small saucepan on medium heat, using a whisk until it is smooth, for 2 minutes. Keep it aside. Now chop the chocolate coarsely, and put it in a bowl over a saucepan filled quarter way with simmering hot water, on the stove on medium heat. This method is called bain-marie. Using a spatula, keep stirring it, until the chocolate is all melted and smooth. Keep it aside. Now pour the milk-gelatin mixture into the chocolate and mix it until combined and smooth.
- Put the cold heavy cream in a stand mixer, and whip it with a whisk attachment to soft peaks. Fold the whipped cream into the chocolate mixture in 2 additions, until it is smooth. Now pour it into the Diamond of California’s Nut Pecan Pie Crust and smoothen it into a layer with a small offset spatula. Now let it set in the fridge for atleast 3-4 hours.
- Cherry Mousse Layer:
- Bloom the gelatin in water. In a tiny bowl, add in the gelatin in the water and let it sit for 5 minutes. Once the gelatin absorbs all the water, the gelatin is ready to use.
- In a small saucepan, on medium to high heat, add in the cherries, water and granulated sugar. Using a small rubber spatula, mix the mixture. Now let it cook for about 5 minutes, until it starts boiling. Now mash it with a potato masher to break down the cherries. Add in the gelatin mixture and whisk it until it melts into the cherry mixture.
- Cook for another 7-10 minutes until the mixture becomes a bit thick and jammy. Switch off the gas. Now put the mixture in a food processor to make it smooth. Strain the mixture into a small bowl. Add in the vanilla extract and whisk to combine.
- Put the cold heavy cream in a stand mixer, and whip it with a whisk attachment to soft peaks. Fold the whipped cream into the cherry mixture in 2 additions, until it is smooth.
- Place the maraschino cherries in concentric circle starting from the center, to form a flower pattern, all around the tart to cover the entire chocolate layer. Now pour the cherry mixture onto the cherries and smoothen it into a layer with a small offset spatula.
- Now let it set in the fridge for another 3-4 hours.
- Chocolate Ganache Layer:
- Place the chocolate into a medium bowl. Now heat the heavy cream in a small saucepan, on medium to low heat, until it is hot, but not boiling. Now pour it through a fine sieve into the chocolate mixture. Cover with a lid for a minute. Now whisk the mixture slowly until it is smooth. Add in the butter and whisk again to combine until it is smooth and silky. Make sure it is cool.
- Now pour the ganache layer on top of the cherry layer and let it set in the fridge another 2 hours or overnight.
- Chocolate Shards:
- Keep a ¼ baking sheet with parchment paper aside. In a small bowl, add in the chocolate chips and microwave every 30 seconds, for 2 minutes. Mix with a small spatula. Spread immediately onto the parchment paper into an even layer. Use an offset metal spatula to smoothen it out into an even layer. Let it set in the fridge for 15 minutes. Remove it from the fridge. Break up the shards onto a wooden cutting board with a sharp knife into uneven triangles. Using a paint brush(used only for food), gently put edible gold onto different areas of the chocolate shards.
- Whipped Cream:
- Put the cold heavy cream in a stand mixer, and whip it with a whisk attachment to soft peaks. Now add in the powdered sugar and vanilla extract and whisk until it forms stiff peaks. Add the whipped cream into a 12 inch pipping bag with a large star tip. Scrap down the whipped cream with a bench scraper, and twist the top of the pipping bag to secure the whipped cream. Now pipe in whatever pattern you want, on top of the ganache layer! Be creative!
- Garnish with the chocolate shards, sprinkles and cherries! The tart is ready to serve! Make sure it is always served cold.
- The tart keeps in the fridge for upto 3 days! You can make it in advance for any holiday party.
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