Easy Chocolate Mousse Tart
A no-bake chocolate mousse tart adapted from Fine Cooking.
- Prep Time: 40 mins
- Total Time: 40 mins
- Yield: 12 servings 1x
- Category: Dessert, Tart
- Method: Mixing, No-Bake
- Cuisine: American
- 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
- 3 1/4 cups heavy cream, divided
- 1/2 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.