About the Recipe
Rien de mieux qu'un délicieux dessert chocolaté pour terminer un repas parfait. La mousse au chocolat est un favori universel pour une bonne raison. Maintenant, mettez cela dans une croûte de chocolat et vous avez réussi un homerun de dessert !
Cette recette de tarte à la mousse au chocolat est simple et directe et ravira à coup sûr tout amateur de chocolat. Ce n'est pas de fioritures, pas de chichi, juste une mousse au chocolat veloutée et de rêve. C'est tellement bon que ça vous fera faire la « danse du joyeux dessert ».
Qu'il s'agisse d'une occasion spéciale ou simplement d'un moment « faites-vous plaisir », cette tarte est là pour rendre la vie un peu plus douce. Alors, prenez une fourchette, plongez dedans et que le chocolat commence !
Ingredients
Chocolate Crust:
1 1/2 cups chocolate cookie crumbs (you can use chocolate graham crackers or chocolate wafers)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Chocolate Mousse Filling:
2 cups semi-sweet chocolate chips
1 1/2 cups heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract
For the Topping:
Fresh berries (strawberries, raspberries, or blueberries) for garnish
Powdered sugar for dusting (optional)
Preparation
This rich and indulgent chocolate mousse tart with a crunchy chocolate crust and fresh berries on top is sure to be a crowd-pleaser at any special occasion or dessert table.
For the Chocolate Crust:
Preheat your oven to 350°F (175°C).
In a food processor, pulse the chocolate cookie crumbs and granulated sugar until finely ground. Transfer the crumbs to a mixing bowl and stir in the melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
Bake the crust in the preheated oven for 10 minutes.
Remove and let it cool completely.
For the Chocolate Mousse Filling:
In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring between each interval until smooth. (Alternatively, you can melt the chocolate using a double boiler).
In a separate saucepan, heat 1/2 cup of heavy cream over low heat until it's hot but not boiling. Remove it from the heat.
Pour the hot cream over the melted chocolate and whisk until smooth and well combined. Allow this mixture to cool to room temperature.
In a separate mixing bowl, whip the remaining 1 cup of heavy cream until it starts to thicken. Gradually add the powdered sugar and vanilla extract while continuing to whip until stiff peaks form.
Gently fold the whipped cream into the cooled chocolate mixture until well incorporated. Be careful not to deflate the whipped cream; fold gently.
Assembling the Chocolate Mousse Tart:
Pour the chocolate mousse filling into the cooled chocolate crust, spreading it evenly.
Refrigerate the tart for at least 2-3 hours, or until the mousse is set.
Before serving, garnish the tart with fresh berries of your choice.
Optionally, dust the top of the tart with powdered sugar for an extra touch of sweetness.
Slice and serve your delicious homemade Chocolate Mousse Tart.
Enjoy!