This Simple Chocolate Mousse Tart is egg-free and no-bake! Simply refill on heavy cream and chocolate and also you’ll be able to create this straightforward, decadent chocolate dessert recipe.
This Chocolate Mousse Dessert showcases a easy, one-ingredient chocolate garnish. You gained’t break a sweat making this beautiful Chocolate Tart.
Why You Should Make
- This recipe comes from an previous situation of Tremendous Cooking journal.
- Most mousses I’ve made comprise uncooked eggs, leading to an uber-silky texture to the mousse. No uncooked eggs right here!
- This mousse was simply chocolate and cream! So easy and beautiful.
Knowledgeable Ideas
- Use salted butter in your crust. The tiny little bit of salt enhances the flavour of the crust with out tasting salty.
- Whip your cream to stiff peaks. This implies while you carry your beaters out of the cream, peaks of cream will stay in place as a substitute of slumping again into the bowl.
- When you overwhip and the cream turns into clumpy, you possibly can add slowly combine in additional cream till it’s easy once more.
- Folding is while you use a rubber spatula and in a round movement, minimize down by way of the center of the 2 parts that have to be mixed. When you hit the underside, scrape alongside that decrease a part of the bowl and convey it up alongside one facet. Rotate the bowl a bit and repeat again and again till the combination is mixed. The purpose is to not deflate the cream, so restrain from dashing the method.
The way to Garnish
As an alternative of my ordinary chocolate curls, I jazzed up this chocolate mousse cake with chocolate shards. Boy, was this rather a lot simpler! Since this was my first try making and utilizing them, I haven’t perfected the talent of scattering them artfully. However they did kick this dessert up a notch or two. Mainly, you soften 4 ounces of chocolate, unfold it out over a sheet of waxed paper, prime with one other sheet of wax paper, roll, and chill. While you unroll the wax paper, the shards are shaped. It’s so simple as that. Right here is the recipe.
Steadily Requested Questions
Mousse is the French time period for froth or foam. A mousse is any candy or savory dish that’s wealthy and ethereal. Whipped cream or overwhelmed egg whites give them their mild consistency.
Sure, a mousse may be made utilizing whipped cream as a substitute of whipped egg whites to make them fluffy.
This mousse, like many mousses, is gluten-free. However the crust, product of Nabisco Well-known Wafers, accommodates gluten.
Chocolate mousse is a light-weight, wealthy dessert made with melted chocolate or cocoa powder and whipped egg whites, whipped cream, or each. It’s served chilled.
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Components
- 6 tablespoons salted butter, melted; extra for the pan
- 8 ounces chocolate wafer cookies, floor into crumbs (I exploit Nabisco Well-known Wafers)
- 2 tablespoons sugar
- 9 ounces semisweet chocolate, chopped
- 2 teaspoons pure vanilla extract, divided
- A pinch of salt
- 3 ¼ cups heavy cream, divided
- ½ cup powdered sugar
Directions
- Butter a 9-inch springform pan. Put aside.
- Combine collectively butter, crumbs, and sugar. Unfold the crumbs over the underside of the pan and press evenly to type the crust. Refrigerate.
- Mix the chocolate, 1 teaspoon of the vanilla, and the salt in a big bowl. In a microwave-safe measuring cup, warmth ¾ cup of cream to nearly boiling.
- Pour the cream over the chocolate, let sit for 1 minute, then whisk till easy. Cowl and refrigerate for about half-hour to chill.
- Beat 1-½ cups of the cream in a medium bowl with an electrical mixer till stiff peaks type. Whisk the chocolate combination to loosen it, then fold in a big dollop of the whipped cream into the chocolate to lighten the combination. Fold the lightened chocolate combination into the whipped cream with a rubber spatula till no streaks are left.
- Scrape the mousse into the pan, gently spreading it to the perimeters. Clean the highest with an offset spatula. Cowl and refrigerate for at the least 6 hours.
- Earlier than serving, beat the remaining 1 cup cream, powdered sugar, and 1 teaspoon vanilla in a medium bowl to medium-stiff peaks. Run a knife across the pie to loosen it from the pan after which take away the facet of the pan.
- Slide a spatula beneath the crust to loosen it from the pan, then use a big spatula to switch the tart to a serving plate.
- Mound or pipe the whipped cream over the mousse and prime with chocolate curls, shards, or shavings. To serve, use a sizzling, dry knife (dip into extremely popular water, then wipe dry).
- Retailer leftovers within the fridge.
Really useful Merchandise
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Vitamin Data:
Yield:
12
Serving Measurement:
1
Quantity Per Serving:
Energy: 494Complete Fats: 39gSaturated Fats: 23gTrans Fats: 1gUnsaturated Fats: 13gLdl cholesterol: 88mgSodium: 194mgCarbohydrates: 37gFiber: 2gSugar: 28gProtein: 4g
