A decadent chocolate cookie crust, smooth chocolate mousse ganache, and homemade chocolate whipped cream make up this incredible and easy triple chocolate mousse tart.
It’s nearly Easter, and plenty of people are gearing up to make desserts for friends and family gatherings. While carrot cakes and spring pies line some tables, many prefer to indulge in something rich and full of chocolate flavor. Enter this triple chocolate mousse tart. It starts with a buttery chocolate cookie crust, and this is the only part of the dessert that is baked (read: this tart is deceptively easy to make!). The cooled crust is then filled with a perfect ganache mousse and topped with chocolate whipped cream, homemade chocolate eggs, and some Easter florals. Let’s make it.
What you’ll need to make this tripe chocolate mousse tart:
Chocolate sandwich cookies (with the fillings removed)
Granulated sugar
Salted butter
Schaffen Berger 62% Semisweet Dark Chocolate Chunks
Heavy cream
Schaffen Berger 100% Unsweetened Cocoa Powder
Scharffen Berger 55% Dark Milk Chocolate Chunks with Maple Sugar
Florals + greenery, optional
The Crust
This easy and totally satisfying crust is my go-to for chocolate based goodness. You can use regular or gluten free chocolate sandwich cookies, either will yield the same result. As most of these cookies are also dairy free and vegan, you can ensure that any dietary restrictions are adhered to without any issues (see below for a full list of dairy and gluten options).
Begin by scrapinge the filling out of 28 chocolate sandwich cookies. This will be just about 1 ¾ cups when processed. If you have a medium to large food processor, it is easy to combine all of the ingredients into the processor. If not, you can use a large ziplock bag and a rolling pin to crush the cookies into fine crumbs.
Melt the butter either in a microwave safe container on high for 30-45 seconds, or on the stovetop in a small pan on high heat for 5-10 minutes (or until fully melted but not bubbling).
Into your bowl of cookie crumbs (or into your food processor), add the melted butter and granulated sugar. Gently mix with a fork to combine, or set your food processor on blend until the mixture ifs fully combined (about 20 seconds or so).
Press the crust into a nonstick tart pan with a removable bottom. I used this 14-inch rectangle pan, but you could also use a 9-inch round as well. This recipe will work for both sizes.
Bake the crust at 350° for 8-10 minutes. Remove it from the oven and and allow it to cool completely before filling.
The Ganache Mousse
Scharffen Berger chocolates is anchored in Ashland, Oregon, which is just around the corner in my Rogue Valley home. I had the privilege of touring this facility a few months back, and saw firsthand how they carefully created the beautiful artisan chocolates that sets this company apart in the chocolate making world. They have a full repertoire of amazing chocolates to suit every baking (or snacking!) need, and three different varieties were used in this epic tart. For the mousse, the 62% Dark Chocolate Chunks were used in the base. This filling is rich, smooth, and creamy without being too sweet or overbearing.
Begin by placing the cream in a microwave safe bowl and heat on high for one minute. The cream should be very warm and but not boiling. Be cautious when removing it as it could be very hot. Add your semisweet chunks, and allow it to sit untouched with the cream completely covering the chocolate. After about three minutes, whisk vigorously until a smooth ganache forms. Allow to cool for 10-15 minutes at room temperature. The ganache should still be loose but no longer warm.
Whip the ½ cup heavy cream to stiff peaks. Gently fold the ganache into the cream until no ganache streaks remain. Set aside while you make the toppings.
The Whipped Cream and Chocolate Eggs
Scharffen Berger makes a wonderful 100% Unsweetened Cocoa Powder that gives this whipped topping a deep and delightful chocolate flavor. To make this whipped cream, simply place all of the ingredients in a small to medium size bowl. With a standing or hand mixer, whip until stiff peaks form. Set this aside if you choose to make the eggs.
Scharffen Berger 55% Dark Milk Chocolate Chunks with Maple Sugar was the only ingredient in these homemade eggs (save some edible silver luster that you can find here, if you’d like to add that). Melt your chocolate with a double boiler, or a medium sized pan filled with two inches of water plus a heat safe bowl that covers the pan. Place the pan on the stovetop on medium to high heat. Place the bowl on top, and add the chocolate to the bowl. Once the water starts to boil, turn the heat down to low/medium and whisk the chocolate until it is fully melted and smooth. Pour the chocolate into the egg mold, and freeze for 10 minutes or until solid. Remove the eggs from the mold. Add some edible silver or gold luster to a few if desired.
To assemble the tart, pour or pipe the ganache mousse into the crust. Pipe or spread the chocolate whipped cream over the mousse. Top with the homemade chocolate eggs, florals, and greenery. This tart can be enjoyed at room temperature or chilled. Store any leftovers in the refrigerator for up to five days.
Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy.
Oreo makes a gluten free cookie that is also vegan (regular Oreos are surprisingly vegan!).
Silk Dairy Free Heavy Cream is a great option for the mousse and the whipped topping.
Scharffen Berger has a wonderful Oat Milk Chocolate Chunks with Coconut Sugar that would be an ideal vegan replacement in this recipe.
If you loved this Triple Chocolate Mousse Tart recipe, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy!
Lastly, a sincere thank you to Scharffen Berger for sponsoring this recipe. I use their chocolate in nearly all of my cocoa based recipes, and it’s truly been an honor to work alongside them and represent their brand. To see a full list of their offerings, head over to Scharffenberger.com.
Happy Baking!
XO,
Heather
For more chocolate goodness, check out my Chocolate cake with Peanut Butter Frosting and my French Hot Cocoa Recipes.
Triple Chocolate Mousse Tart
Ingredients
For the Crust:
- 1 ¾ Cups Chocolate Sandwich Cookie Crumbs, fillings removed and crushed to fine crumbs)
- 2 Tablespoons Granulated Sugar
- ½ Cup Salted Butter, melted
For the Ganache Mousse:
- 1 Cup Scharffen Berger 62% Dark Chocolate Chunks
- 1 Cup Heavy Cream, divided
For the Chocolate Whipped Cream:
- ½ Cup Heavy Cream
- 2 Tablespoons Scharffen Berger 100% Unsweetened Cocoa Powder
- 2 Tablespoons Granulated Sugar
For the Homemade Chocolate Eggs:
- 1 Cup Scharffenberger Chocolate of Choice (I used the 55% Dark Milk Chocolate Chunks with Maple Sugar)
Toppings, optional:
- Florals + Greenery
Instructions
- To make the crust: To begin, scrape the filling out of 28 chocolate sandwich cookies. This will be just about 1 ¾ cups when processed. If you have a medium to large food processor, it is easy to combine all of the ingredients into the processor. If not, you can use a large ziplock bag and a rolling pin to crush the cookies into fine crumbs. Melt the butter either in a microwave safe container on high for 30-45 seconds, or on the stovetop in a small pan on high heat for 5-10 minutes (or until fully melted but not bubbling).
- Into your bowl of cookie crumbs (or into your food processor), add the melted butter and granulated sugar. Gently mix with a fork to combine, or set your food processor on blend until the mixture is fully combined (about 20 seconds or so). Press the crust into a nonstick tart pan with a removable bottom. I used a 14-inch rectangular tart pan, but you could also use a 9-inch round as well. This recipe will work for both sizes.Bake the crust at 350° for 8-10 minutes. Remove it from the oven and and allow it to cool completely before filling.
- To make the ganache mousse: Place the cream in a microwave safe bowl and heat on high for one minute. Cream should be very warm but not boiling. Be cautious when removing it as it could be very hot. Add your semisweet chunks, and allow it to sit untouched with the cream completely covering the chocolate. After about three minutes, whisk vigorously until a smooth ganache forms. Allow to cool for 10-15 minutes at room temperature. The ganache should still be loose but no longer warm. Whip the ½ cup heavy cream. Gently fold the ganache into the cream until no ganache streaks remain. Set aside.
- To make the chocolate whipped cream: Place all whipped cream ingredients in a small to medium size bowl, and with a standing or hand mixer, whip until stiff peaks form.
- To make the chocolate eggs:Melt your chocolate with a double boiler, or a medium sized pan filled with two inches of water plus a heat safe bowl that covers the pan. Place the pan on the stovetop on medium to high heat. Place the bowl on top, and add the chocolate to the bowl. Once the water starts to boil, turn the heat down to low/medium and whisk the chocolate until it is fully melted and smooth. Pour the chocolate into the egg molds, and freeze for 10 minutes or until solid. Remove the eggs from the mold. Add some edible silver or gold luster to a few if desired.
- To assemble the tart: Pour or pipe the ganache mousse into the crust. Pipe or spread the chocolate whipped cream over the mousse. Top with homemade chocolate eggs, florals, and greenery.Store any leftovers in the refrigerator for up to five days. Enjoy!
Notes
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