Triple Chocolate Mousse Tart

Triple Chocolate Mousse Tart
 
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This recipe was uploaded
by Mem

 
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Ingredients

Ingredients
Method
 
  • 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

1. Grease a 6cm-deep, 22cm round springform 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.

2. 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.

3. 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. Serve.

Variation: Add 1 to 2 teaspoons coffee essence to cream before beating.

Triple Chocolate Mousse Tart

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This recipe was uploaded by Mem

 
 
Serves 10

Method



1. Grease a 6cm-deep, 22cm round springform 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.

2. 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.

3. 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. Serve.

Variation: Add 1 to 2 teaspoons coffee essence to cream before beating.
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