Chocolate MousseTart

Simple and elegant this Chocolate Mousse Tart starts with a rich chocolate crust, a creamy chocolate mousse all topped with peppermint-flavored whipped cream. This is definitely a party-worthy dessert, but this peppermint tart recipe is so easy to make for a delicious family dessert.

Course Dessert, Pastries

Cuisine American Dessert

Prep Time 40

Total Time 40

Servings

Calories 376kcal

Author Jere' Cassidy

Equipment

Ingredients

Chocolate Tart Crust

1 9-inch Chocolate Shortbread Crust Here is the recipe for the chocolate crust -

Chocolate Mousse and Peppermint Whipped Cream

1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
½ cup granulated sugar
⅓ cup unsweetened cocoa powder
3 cups heavy cream divided
1 teaspoon vanilla
2 tablespoons powdered sugar
⅛ teaspoon peppermint oil optionally, use ¼ teaspoon peppermint extract
1-2 drops Green food color Optional
Andes Mints optional garnish
Shamrock sprinkles optional garnish

Instructions

Prepare the chocolate tart shell and let it cool in the tart pan.

Chocolate Mousse

Add the cold water to a small bowl then sprinkle with the gelatin, stir well, then let sit for two minutes to soften.
Add the hot water over the gelatin and stir until the gelatin is dissolved and smooth. Set aside to let cool.
In a medium-sized bowl add the sugar and cocoa powder and stir until combined.
Add 1 cup of the cold whipping cream and vanilla to the bowl and beat on medium speed with an electric mixer until the mixture becomes thick and creamy. Scrape the bowl with a rubber spatula as needed.
Add the gelatin to the chocolate and mix on medium speed until the gelatin is mixed in. Pour the mousse into the prepared tart shell and spread it to the edges with a spatula.

Peppermint Whipped Cream

Pour 1 cup of cold whipping cream and the powdered sugar into a large mixing bowl. Start mixing on low speed, then as the cream starts thickening turn the mixer up to medium then to medium-high speed, and beat until the cream has thickened
Note: If your mixer has whisk attachments then use those. You can also make the whipped cream in a stand mixer with the whisk.
Spread the whipped cream over the chocolate mousse.

Optional garnishes with unflavored whipped cream and candies

Make an unflavored white whipped cream by mixing 1 cup of chilled heavy cream in a medium-sized mixing bowl with an electric mixer.
Score the top of the tart with a long knife into 8 wedges. With a spoon drop dollops of whipped on top of each wedge.
You can top the whipped cream with pieces of Andes Mint Candies or sprigs of mint. For a St. Patrick's Day dessert, sprinkle shamrock candy sprinkles on top of the mint dollops.

Storage

Cover the tart and store it in the refrigerator for up to three days.

Notes

*You can make and bake the chocolate tart shell for up to two days before you fill it. Once it is baked and cooled, wrap the tart in foil.

*The completed tart can be made ahead of serving time and kept covered in the refrigerator for up to two days. Add any garnishes at serving time.

* Peppermint extract can be substituted for peppermint oil.

*This tart can also be made like a pie, using a plain crust pie dough, or a premade pie shell.

Try these Bailey's Chocolate Truffles for a delicious Irish Cream, St. Patrick's Day confection.

Nutrition