A decadent chocolate cookie crust, smooth chocolate mousse ganache, and homemade chocolate whipped cream make up this incredible and easy triple chocolate mousse tart.
It’s nearly Easter, and plenty of people are gearing up to make desserts for friends and family gatherings. While carrot cakes and spring pies line some tables, many prefer to indulge in something rich and full of chocolate flavor. Enter this triple chocolate mousse tart. It starts with a buttery chocolate cookie crust, and this is the only part of the dessert that is baked (read: this tart is deceptively easy to make!). The cooled crust is then filled with a perfect ganache mousse and topped with chocolate whipped cream, homemade chocolate eggs, and some Easter florals.
For the crust:
1 ¾ Cups chocolate sandwich cookies, crushed (about 28 cookies with the fillings removed)
2 Tablespoons Granulated Sugar
½ Cup Salted Butter, melted
For the ganache mouse:
1 Cup Scharffen Berger 62% Semisweet Dark Chocolate Chunks
1 Cup Heavy Cream, divided
For the chocolate whipped cream:
1/2 Cup heavy cream
2 Tablespoons Scharffen Berger 100% Unsweetened Cocoa Powder
2 Tablespoons granulated sugar
For the homemade chocolate eggs:
1 Cup Scharffen Berger chocolate of choice (I used the 55% Dark Milk Chocolate Chunks with Maple Sugar)
Toppings, optional:
florals, greenery
Instructions
To make the crust:
To begin, scrape the filling out of 28 chocolate sandwich cookies. This will be just about 1 ¾ cups when processed. If you have a medium to large food processor, it is easy to combine all of the ingredients into the processor. If not, you can use a large ziplock bag and a rolling pin to crush the cookies into fine crumbs.
Melt the butter either in a microwave safe container on high for 30-45 seconds, or on the stovetop in a small pan on high heat for 5-10 minutes (or until fully melted but not bubbling).
Into your bowl of cookie crumbs (or into your food processor), add the melted butter and granulated sugar. Gently mix with a fork to combine or set your food processor on blend until the mixture is fully combined (about 20 seconds or so).
Press the crust into a nonstick tart pan with a removable bottom. I used a 14-inch rectangular tart pan, but you could also use a 9-inch round as well. This recipe will work for both sizes.
Bake the crust at 350° for 8-10 minutes. Remove it from the oven and and allow it to cool completely before filling.
To make the ganache mousse:
Place the cream in a microwave safe bowl and heat on high for one minute. Cream should be very warm but not boiling. Be cautious when removing it as it could be very hot. Add your semisweet chunks, and allow it to sit untouched with the cream completely covering the chocolate. After about three minutes, whisk vigorously until a smooth ganache forms. Allow to cool for 10-15 minutes at room temperature. The ganache should still be loose but no longer warm.
Whip the 1/2 cup heavy cream. Gently fold the ganache into the cream until no ganache streaks remain. Set aside.
To make the chocolate whipped cream:
Place all whipped cream ingredients in a small to medium size bowl, and with a standing or hand mixer, whip until stiff peaks form.
To make the chocolate eggs:
Melt your chocolate with a double boiler, or a medium sized pan filled with two inches of water plus a heat safe bowl that covers the pan. Place the pan on the stovetop on medium to high heat. Place the bowl on top, and add the chocolate to the bowl. Once the water starts to boil, turn the heat down to low/medium and whisk the chocolate until it is fully melted and smooth. Pour the chocolate into the egg molds, and freeze for 10 minutes or until solid. Remove the eggs from the mold. Add some edible silver or gold luster to a few if desired.
To assemble the tart:
Pour or pipe the ganache mousse into the crust. Pipe or spread the chocolate whipped cream over the mousse. Top with homemade chocolate eggs, florals, and greenery.
Store any leftovers in the refrigerator for up to five days. Enjoy!
Recipe by: www.heathershomebakery.com
