Chocolate Mousse Tart Recipe
Introduction
This Chocolate Mousse Tart is a decadent dessert that combines a buttery graham cracker crust with rich, airy chocolate mousse and a glossy chocolate ganache topping. Perfect for chocolate lovers, it’s an elegant treat that’s surprisingly simple to make at home.
Ingredients
- 1 1/2 cups graham cracker crumbs (150 grams)
- 6 tablespoons melted unsalted butter (84 grams)
- 1 cup heavy cream (240 grams), divided
- 8 ounces semi-sweet chocolate chips (226 grams or 1 1/3 cups) (I recommend Ghirardelli)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup semi-sweet chocolate chips (94 grams) (I recommend Ghirardelli)
- 4 tablespoons unsalted butter (56 grams)
- 1/4 cup heavy cream (60 grams)
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (180°C). Lightly coat a 9½-inch tart pan with a removable bottom with nonstick cooking spray. You can also use a 9-inch springform pan if preferred.
- Step 2: In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom and about 1 inch up the sides of the tart pan. Bake for 8–10 minutes, until the crust is set and lightly golden. Remove from the oven and let it cool completely on a wire rack before adding the filling.
- Step 3: For the chocolate mousse, place 8 ounces of semi-sweet chocolate chips in a heatproof bowl. Heat ½ cup of cream in a microwave-safe bowl or saucepan until very hot but not boiling. Pour the hot cream over the chocolate chips and let sit for a few minutes, then stir until smooth. Mix in vanilla extract and salt. Allow the mixture to cool until no longer warm.
- Step 4: Beat the remaining ½ cup of heavy cream in a mixing bowl until stiff peaks form. Gently fold the whipped cream into the cooled chocolate mixture using a rubber spatula. Spread the mousse evenly over the cooled crust. Refrigerate for at least 3 hours or overnight.
- Step 5: To make the chocolate ganache, place ½ cup chocolate chips in a small bowl. In a saucepan over medium heat, heat butter and ¼ cup heavy cream until it begins to simmer. Pour the hot mixture over the chocolate chips and stir until melted and smooth. Stir in vanilla extract and powdered sugar.
- Step 6: Pour the ganache over the chilled mousse and spread evenly. Refrigerate the tart for at least 1 hour before serving.
- Step 7: For best results, allow the tart to sit at room temperature for about an hour before slicing and serving to enhance the texture.
Tips & Variations
- Use full sheets of graham crackers crushed by hand or in a food processor to measure 1½ cups of crumbs for the crust.
- For a different flavor, try adding a teaspoon of espresso powder to the chocolate mixture to enhance the chocolate depth.
- Substitute semi-sweet chocolate with dark or milk chocolate depending on your taste preference.
- Use a hand mixer or stand mixer to whip the cream quickly and achieve stiff peaks without overwhipping.
Storage
Store the tart refrigerated in an airtight container for up to 3 days. When ready to serve, take it out and let it sit at room temperature for about an hour to soften slightly for the best texture and flavor. Avoid freezing to preserve the mousse’s airy consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this tart ahead of time?
Yes, this tart benefits from chilling overnight. Preparing it a day in advance allows the mousse to set fully and the flavors to meld beautifully.
What can I use if I don’t have a tart pan?
If you don’t have a tart pan, a 9-inch springform pan works well as an alternative, helping you easily remove the tart without damaging it.
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Chocolate Mousse Tart Recipe
- Total Time: 4 hours 30 minutes
- Yield: 8 servings 1x
Description
A decadent and creamy Chocolate Mousse Tart featuring a crispy graham cracker crust, silky chocolate mousse filling, and a smooth chocolate ganache topping. This tart is perfect for chocolate lovers looking for an elegant, make-ahead dessert.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs (150 grams)
- 6 tablespoons melted unsalted butter (84 grams)
Chocolate Mousse
- 1 cup heavy cream (240 grams), divided
- 8 ounces semi-sweet chocolate chips (226 grams or 1 1/3 cups) (I recommend Ghirardelli)
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Chocolate Ganache
- 1/2 cup semi-sweet chocolate chips (94 grams) (I recommend Ghirardelli)
- 4 tablespoons unsalted butter (56 grams)
- 1/4 cup heavy cream (60 grams)
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (180°C). Lightly coat a 9½-inch tart pan with a removable bottom with nonstick cooking spray. Alternatively, a 9-inch springform pan can be used.
- Make the Crust: In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom and about 1 inch up the sides of the tart pan. Bake for 8–10 minutes until set and lightly golden. Remove from oven and allow to cool completely on a wire rack before adding the filling. For reference, about 12 full graham cracker sheets make 1½ cups of crumbs.
- Melt Chocolate for Mousse: Place 8 ounces of semi-sweet chocolate chips in a heatproof bowl. Heat ½ cup of heavy cream until very hot but not boiling, then pour it over the chocolate. Let sit a few minutes to soften, then stir until smooth. Mix in vanilla extract and salt. Allow mixture to cool until no longer warm.
- Whip Cream and Fold: Beat the remaining ½ cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled chocolate mixture using a rubber spatula, blending evenly to create the mousse.
- Assemble and Chill Mousse Layer: Spread the chocolate mousse evenly over the cooled crust. Refrigerate for at least 3 hours or overnight to set.
- Prepare Chocolate Ganache: Place ½ cup semi-sweet chocolate chips in a small bowl. In a saucepan over medium heat, warm the unsalted butter and ¼ cup heavy cream until it begins to simmer. Pour this hot cream mixture over the chocolate chips and stir until melted and smooth. Stir in the vanilla extract and powdered sugar until well combined.
- Top Tart and Final Chill: Pour the ganache evenly over the chilled mousse layer and spread gently. Refrigerate the tart for at least 1 hour to set the ganache.
- Serve: Keep the tart refrigerated until ready to serve. For best texture, allow the tart to sit at room temperature for about one hour before slicing and serving.
Notes
- Use high-quality semi-sweet chocolate chips such as Ghirardelli for best flavor.
- If you prefer a less sweet tart, reduce the powdered sugar in the ganache slightly.
- The tart can be made a day in advance to allow flavors to fully develop and mousse to set firmly.
- Allowing the tart to sit at room temperature before serving improves the texture and makes slicing easier.
- You can substitute the tart pan with a springform pan, adjusting crust pressing carefully.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate mousse tart, dessert, chocolate tart, graham cracker crust, chocolate mousse, chocolate ganache, make-ahead dessert, elegant dessert
