Chocolate mousse tart

Pin It A good chocolate mousse is one of those dishes that makes a statement. With it’s spongy texture, layers of flavor and the happiness it brings to ones heart and soul, it is indeed the perfect dessert. It rarely needs any supplements to make it better, as it’s glorious on it’s own, but on […]

Chocolate mousse tart

A good chocolate mousse is one of those dishes that makes a statement. With it’s spongy texture, layers of flavor and the happiness it brings to ones heart and soul, it is indeed the perfect dessert.

It rarely needs any supplements to make it better, as it’s glorious on it’s own, but on those occasion, when fresh or crunchy touches are added, it can become a life changing experience!

This is indeed my favorite dessert! All the other desserts, no matter how delicious or incredible they could be, can never surpass the excellence of the dark rich cream that slowly melts in the mouth, leaving a trace of chocolate heaven. For most of the times, I prefer just to have the pure chocolate mousse and enjoy it for what it is, but sometimes, just very sometimes I like to give it an extra kick!

Before, go dabbling about the things of secondary importance, I need note the essence of getting the mousse right. The key to perfection when making a chocolate mousse, rests in achieving the rich and creamy texture, while giving it the illusion of lightness at the same time. For without the airy touch you’d be tasting something close to a chocolate ganache (not that there’s anything wrong with it for the matter).

I have been making chocolate mousse for as long as I can remember and I have tried more recipes of it than for anything else. My conclusion?

When it comes to delicate things as a chocolate mousse, it is best to turn to those who are unquestionably best in what they do. The recipe I always turn to has been developed by Nicolas Boussin (for Grand Marnier), who has been named the best pastry chef in France (in 2000). His method is so straightforward and foolproof that it’s quite impossible to wrong and the result always makes me very happy.

In this particular case, I’ve added a little crust of cookies, pecans and again chocolate to play around with textures and make it a real chocoholics dream. Pair this wonder with a few raspberries or vanilla ice cream and you’ll probably think you’ve entered chocolate heaven!


Chocolate mousse tart
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Dessert
Serves: 4

Ingredients
  • For the crust:
  • 6 gingerbread biscuits
  • dark chocolate
  • 20 g pecan nuts
  • 40 g butter, melted
  • 1 teaspoon sugar
For the chocolate mousse:
  • 6 eggs
  • 350g bark chocolate (quality is everything)
  • 75 g butter
  • 75 sugar
  • a good dash of Grand Marnier (optional, but very welcome)
  • pinch of salt

Instructions
  1. Preheat the oven, to 160°C.
  2. For the crust, chop the chocolate and pecans and add to the food processor together with the biscuits and sugar. Whiz well, taking care that there are no lumps remain. Stir in the melted butter and mix very well, to coat all the crumbs. Divide crumbs between 4 small cake molds, press and bake for about 10 minutes.
  3. The crust needs to be completely cool when you’ll be adding the chocolate mousse mixture.
  4. For the chocolate mousse, separate the egg yolks from the whites. Melt the chocolate in a bowl over simmering water. Do no let the bottom of the bowl touch the water or you may cook the chocolate. Once the chocolate has melted, take it off the heat and stir in the butter. Note: do not melt the butter beforehand, adding in chilled will give an extra texture to the mousse. Once the butter has dissolved, stir in the Grand Marnier and 4 egg yolks.
  5. In a separate bowl beat the egg whites with a pinch of salt and start adding sugar once they start to foam. Beat the egg whites till stiff peaks, then add the remaining to egg yolks (yes, this is no mistake), beating all the time. Be sure, that the egg whites are room temperature.
  6. Next you have to mix in the egg whites in the chocolate cream, I usually do this in 2-3 steps, adding the egg whites to the chocolate cream in parts. To mix, very gently fold with spatula till all is combined.
  7. Pour the chocolate cream onto cooled crust and place in the fridge for 4-6 hours, best overnight, to allow the chocolate mousse texture to develop.
  8. To serve, un-mold the mousse, by gently running around the edge with a heated knife, then loosen up the ring and transfer to a plate. Serve with a few raspberries or a good scoop of vanilla ice cream, or… both!