Easy Chocolate Mousse Tart
I had tagged this no-bake chocolate tart in an old Fine Cooking magazine. Most mousses I’ve made contain raw eggs which give the resulting dessert an uber silky texture. This mousse was just chocolate and cream and I was just a bit dubious of this simplistic recipe. I shouldn’t have worried. My family gobbled it up!
Instead of my usual chocolate curls, I jazzed up this chocolate mousse cake with chocolate shards. Boy, was this a lot easier! Since this was my first attempt making and using them, I haven’t perfected the skill of scattering them artfully. But they did kick this dessert up a notch or two. Basically, you melt 4 ounces of chocolate, spread it out over a sheet of waxed paper, top with another sheet of wax paper, roll, and chill. When you unroll, the shards are formed. Simple as that. I hope to get a video made to share the technique with you all.
- 6 tablespoons salted butter, melted; more for the pan
- 8 ounces chocolate wafer cookies, ground into crumbs (I use Nabisco Famous Wafers)
- 2 tablespoons sugar
- 9 ounces semisweet chocolate, chopped
- 2 teaspoons pure vanilla extract, divided
- A pinch of salt
- 3¼ cups heavy cream, divided
- ½ cup powdered sugar
- Butter a 9-inch spring-form pan. Set aside.
- Mix together butter, crumbs and sugar. Spread the crumbs over the bottom of the pan and press evenly to form the crust. Refrigerate.
- Combine the chocolate, 1 teaspoon of the vanilla, and the salt in a large bowl. In a microwave safe measuring cup, heat ¾ cup of cream to almost boiling. Pour the cream over the chocolate, let sit for 1 minute, then whisk until smooth. Cover and refrigerate for about 30 minutes to cool.
- Beat 1-1/2 cups of the cream in a medium bowl with an electric mixer until stiff peaks form. Whisk the chocolate mixture to loosen it, then fold in a large dollop of whipped cream into the chocolate to lighten the mixture. Fold the lightened chocolate mixture into the whipped cream with a rubber spatula until no streaks are left.
- Scrape the mousse into the pan, gently spreading it to the edges. Smooth the top with an offset spatula. Cover and refrigerate for at least 6 hours.
- Before serving, beat the remaining 1 cup cream, powdered sugar and 1 teaspoon vanilla in a medium bowl to medium-stiff peaks. Run a knife around the pie to loosen it from the pan and then remove the side of the pan. Slide a spatula under the crust to loosen it from the pan, then use a large spatula to transfer the pie to a serving plate. Mound or pipe the whipped cream over the mousse and top with chocolate curls, shards, or shavings. To serve, use a hot, dry knife (dip into very hot water, then wipe dry).
- Store leftovers in the refrigerator.
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