Sunday, 17 June 2012

Triple Chocolate Mousse Tart

I have some serious catching up to do..

I have been baking enough to feed a small army but sadly my blogging mojo is not on the same level as my baking.

I have already mentioned my tendency to spend time in the kitchen when I am stressed/emotional. And there has been no shortage of either in the past few weeks - which has resulted in me experimenting with some new recipes; including this one - A triple chocolate mousse tart.

triple chocolate mousse tart  >> STARTS WITH CUPCAKES
Triple Chocolate Mousse Tart

I seem to have diverted from standard cupcakes and I must admit that new desserts and sweets are a fun new challenge.

This tart was a popular dessert at a recent family gathering - it may have won more thumbs up than the traditional pavlova...

It was rich on it's own so I would suggest serving with a dollop of cream or vanilla bean icecream if you feel like indulging.

Here you go - 


Chocolate Base

  • 250g plain chocolate biscuits
  • 1 tablespoon plain flour
  • 125g butter, melted
  • cocoa powder, to serve

Chocolate ganache
  • 100g dark chocolate, chopped
  • 1/2 cup thickened cream

Chocolate mousse
  • 200g dark chocolate, chopped
  • 1 teaspoon vanilla extract
  • 600ml thickened cream


Grease a pan. Line base with baking paper. 
Place biscuits and flour in a processor. Process until finely chopped. 
Add butter. Process until combined. 
Press mixture evenly over base of prepared pan. 
Refrigerate for 30 minutes.

Make chocolate ganache: Place chocolate and cream in a small saucepan over medium-low heat. 
Cook, stirring constantly, for 3 to 4 minutes or until smooth. 
Pour over biscuit base. 
Refrigerate for 30 minutes or until set.

Meanwhile, make chocolate mousse: Place chocolate, vanilla and half the cream in a saucepan over medium-low heat. Cook, stirring constantly, for 3 to 4 minutes or until smooth. 
Remove from heat. 
Cool for 15 minutes. 
Using an electric mixer, beat remaining cream until soft peaks form. 
Fold chocolate mixture into cream.
Gently pour over ganache layer.
Refrigerate overnight.
Dust with cocoa.


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