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
