Chocolate Mousse Tart Recipes

CHOCOLATE MOUSSE TART WITH HAZELNUTS

Steps:

• Make crust: Preheat oven to 325 degrees. In a food processor, combine cones, salt, and sugar; process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand. Press crumbs in bottom and up side of a 9-inch fluted tart pan with a removable bottom. Bake until crust is golden brown and set, 25 minutes. Let cool completely in pan on a wire rack.
• Meanwhile, make topping: In a small saucepan, combine hazelnuts, granulated sugar, salt, and 1/4 cup water. Bring to a boil; cook 1 minute. Strain hazelnuts and spread in a single layer on a parchment-lined baking sheet. Bake until nuts are toasted and shiny, 15 minutes. Let cool completely.
• Make filling: In a medium saucepan, bring 3/4 cup cream to a simmer; remove from heat and add chocolate. Let stand 5 minutes; whisk to combine, then let cool to room temperature. In a large bowl, whip 1 cup cream with confectioners' sugar until stiff peaks form. Gently fold in chocolate mixture until combined. Pour filling into cooled crust and refrigerate until chilled and completely set, about 1 1/2 hours (or wrap tightly with plastic and refrigerate, up to 2 days). To serve, top tart with hazelnuts.

CHOCOLATE-MOUSSE TART WITH FRESH BERRIES

Steps:

• Crust: Preheat oven to 375°F. In a food processor, combine almonds, granulated sugar, cornstarch, and salt; process until almonds are finely ground. Add almond flour and pulse to combine. Add butter and process until evenly moistened.
• Press mixture evenly into bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Refrigerate until firm, about 15 minutes. Bake, rotating once, until golden brown and set, about 20 minutes. (Check halfway through; if crust is sinking into pan, remove from oven and press back up sides with the back of a measuring cup.) Let cool completely on a wire rack.
• Filling: Meanwhile, in a heat-proof bowl set over (but not in) a pot of simmering water, whisk together egg yolks, granulated sugar, and salt until sugar has dissolved (mixture should feel warm to the touch and not grainy when rubbed between fingers). Add chocolate; whisk until smooth and melted. Remove bowl from pot and let cool 10 minutes.
• Beat cream until medium-stiff peaks form. Whisk one-third of whipped cream into chocolate mixture until lightened and no streaks remain. Gently but thoroughly fold in remaining whipped cream. Pour mixture into cooled crust, spreading in an even layer with an offset spatula.
• Refrigerate tart until set, at least 2 hours or, covered with plastic wrap, up to 2 days. When ready to serve, arrange berries in concentric circles atop tart and dust with confectioners' sugar.

CHOCOLATE MOUSSE TART

Steps:

• In double boiler or bowl set over hot water, melt chocolate and butter, stirring.
• Remove from the heat and mix in sugar until smooth.
• Return to low heat and add yolks, 1 at a time, beating well after each.
• Remove from heat and transfer to a large bowl. You can also put all ingredients into a blender at this point, pulsing after each addition.
• Add cream and orange liqueur and mix well.
• Sprinkle gelatin over 1/4 cup warm liquid, stirring until mixed well. Let stand for 1 minute. Fold into mousse mixture.
• Spoon mousse into graham cracker pie shell and smooth over with spatula. May also be spooned into individual tart shells.
• Refrigerate 3 to 4 hours to overnight until well chilled and set. Pie will have the consistency of fudge rather than a traditional mousse.
• Top with whipped cream, pecans or berries and chocolate shavings. Cut into small wedges and serve.

DOUBLE CHOCOLATE MOUSSE TART RECIPE BY TASTY

Steps:

• Make the crust: In a medium bowl, use a fork to combine the graham cracker crumbs and the butter until they are the texture of wet sand.
• Transfer the crust to an 8-inch (20 cm) springform pan and use the bottom of a wine glass or other flat instrument to press against the bottom.
• Make the dark chocolate mousse: In a medium bowl, let the melted dark chocolate chips cool to room temperature, then use a spatula to gently fold in whipped cream.
• Pour the dark chocolate mousse over the crust and smooth out the top as much as possible, then freeze for 15 minutes.
• Make the milk chocolate mousse: In a medium bowl, let the melted milk chocolate chips cool to room temperature, then use a spatula to gently fold in whipped cream.
• Pour the milk chocolate mousse over the dark chocolate layer and smooth the top with a spatula.
• Freeze for 2 hours, or until the mousse is set.
• Take a vegetable peeler and press it down along the edge of the chocolate bar to create mini chocolate spirals. Make at least 2 tablespoons worth.
• Remove from the cake from the freezer and gently take the cake out of the springform pan.
• Sift the cocoa powder over the top of the cake, then sprinkle with the chocolate shavings.
• Pairs well with Cabernet Sauvignon.
• Enjoy!

TRIPLE CHOCOLATE MOUSSE TORTE

Steps:

• Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse until combined. Press onto bottom of a greased 9-in. springform pan. Refrigerate while preparing filling., In a small saucepan, sprinkle 2 teaspoons gelatin over 1 tablespoon cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved; remove from heat., Place bittersweet chocolate and 1/2 cup cream in a metal bowl over a small saucepan of hot water; heat and stir until mixture is smooth. Stir in gelatin mixture. Transfer to a medium bowl; cool completely. Repeat twice with milk and white chocolates., In a large bowl, beat vanilla and remaining 3 cups cream until stiff peaks form. Fold 2 cups whipped cream (a third of the total whipped cream) into cooled bittersweet chocolate; spread over crust. Refrigerate until set, 25-30 minutes. Repeat twice with milk and white chocolates, keeping remaining whipped cream chilled until needed., Refrigerate torte, covered, until set, about 4 hours. To serve, loosen sides from pan with a knife. Carefully remove rim from pan.