🧂 Ingredients
- 250 g Chocolate cookies(like speculoos or chocolate wafers, crushed)
- 100 g Unsalted butter(melted)
- 200 g Belgian dark chocolate(high quality, finely chopped)
- 400 ml Heavy cream(divided)
- 3 large Egg yolks
- 50 g Granulated sugar
- 1 tsp Vanilla extract
- for garnish Chocolate shavings
👨🍳 Instructions
- 1
Prepare the crust: In a bowl, combine the crushed chocolate cookies with melted butter. Press the mixture evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
⏱️ 5 minutes - 2
Bake the crust at 175°C (350°F) for 10 minutes. Let it cool completely.
⏱️ 10 minutes - 3
Make the chocolate mousse: Gently heat 150ml of heavy cream in a saucepan. In a separate bowl, whisk egg yolks with sugar until pale. Pour the hot cream over the egg yolks, whisking constantly, then return the mixture to the saucepan. Cook over low heat, stirring, until it thickens enough to coat the back of a spoon (crème anglaise). Do not boil.
⏱️ 10 minutes - 4
Remove from heat and stir in the chopped dark chocolate and vanilla extract until smooth and fully incorporated. Let the chocolate mixture cool slightly. Whip the remaining 250ml of heavy cream to soft peaks and gently fold it into the cooled chocolate mixture to create the mousse.
⏱️ 10 minutes - 5
Pour the chocolate mousse into the cooled tart crust and spread evenly. Chill in the refrigerator for at least 3 hours, or until the mousse is set.
⏱️ 3 hours - 6
Before serving, carefully remove the tart from the pan and garnish with chocolate shavings.
⏱️ 2 minutes
💡 Pro Tips
- ✓Use a good quality Belgian dark chocolate for the best flavor.
- ✓Ensure the crème anglaise does not boil.
- ✓Chill the tart sufficiently for the mousse to set properly.
🔄 Variations
- Add a layer of fresh raspberries or strawberries between the crust and the mousse.
- Incorporate a tablespoon of espresso powder into the chocolate for a mocha flavor.
- Use milk chocolate or a blend of dark and milk chocolate for a sweeter mousse.