Chocolate Mousse Tart – A Simple Make-Ahead Dessert

I needed something chocolatey and rich to take to a birthday party when the host asked everyone to bring a plate. This mousse tart was just right. It’s full of dark chocolate, cream and eggs—so it’s rich and satisfying. You can cut it into small wedges to serve a crowd… though that really depends on how many hard core chocolate lovers are at the party!

At home, I like to serve it with something a little tart like blueberry or blackberry sauce to balance out the sweetness. Or just scoop on some ice cream.

There are a few steps—make the pie shell, melt the chocolate, whip the egg whites, and whip the cream. But if you do things in order and get everything ready ahead, it all comes together quite easily.

How the Recipe Played Out

I don’t usually bother with blind baking using beans or rice. I just prick the pastry base with a fork and bake it. That works fine for me.

Use any sweet pastry case you like—your go-to recipe, the one above, or my favourite one here. A bit of good cocoa powder added into the base goes nicely with the filling.

I melted the chocolate in the microwave—30 second bursts, give it a stir, and it came out smooth and glossy.

Whip your egg whites first and fold them into the melted chocolate. Then use the same bowl to whip the cream—no need to wash it out, just make sure it was clean and cold before starting.

I used a mix of Whittaker’s 72% Dark Ghana and some Nestlé cooking chocolate—just what I had in the pantry. Any good dark chocolate will do, like Lindt or even Energy.

Recipe

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🥄🍫🍮🍽️✨⋆ ₊˚⊹♡ ࣪𓍢🍰✨🍫🍮🥄

Chocolate Mousse Tart

• Servings: 8-10
• Prep Time: 30mins
• Cook Time: 15mins
• Difficulty: medium
• Rating: ★★★★★
• Print

A rich and indulgent chocolate mousse tart with a silky dark chocolate and Kahlua filling, set in a delicious cocoa pastry—perfect for chocolate lovers.

𝗧𝗶𝗽: Make sure the chocolate is fully melted and smooth before adding the egg yolk mixture—this ensures a silky, lump-free filling when folding in the egg whites and whipped cream.

𝗥𝗲𝗰𝗶𝗽𝗲 𝗖𝗿𝗲𝗱𝗶𝘁: Sarah Tuck, from Dish, Issue #103.

Ingredients

𝗣𝗔𝗦𝗧𝗥𝗬:

• 125g butter, softened to room temperature
• ¼ cup sugar
• 1 egg
• 1¼ cups plain flour
• 3 tablespoons dark cocoa powder
• ½ teaspoon baking powder

𝗙𝗜𝗟𝗟𝗜𝗡𝗚:

• 300g dark chocolate, chopped
• 100ml Kahlua
• 3 large egg yolks
• 3 large egg whites
• 300ml cream
• ¼ cup icing sugar
• 1 tablespoon dark cocoa powder (for dusting)

Directions

𝗣𝗔𝗦𝗧𝗥𝗬:

1. Preheat the oven to 180°C fan bake.
2. Mix the butter and sugar together until smooth. Add the egg and stir to combine.
3. Add flour, cocoa powder, and baking powder. Lightly mix, then tip onto a bench and squash together. Lightly knead and shape into a round.
4. Chill for 15 minutes, then roll out between two sheets of baking paper into a circle slightly larger than your tart tin.
5. Remove the top sheet of paper, invert into the tin, press in, and trim the edges. Chill again for 15 minutes.
6. Bake for 15–20 minutes, until lightly crisp. Let it cool in the tin.

𝗙𝗜𝗟𝗟𝗜𝗡𝗚:

7. Melt the chocolate in a heatproof bowl over simmering water or in the microwave (50% power for 1–2 minutes), stirring until smooth.
8. Separate the eggs.
9. Whisk the egg yolks with the Kahlua, then whisk into the melted chocolate (off the heat).
10. Beat the egg whites to medium peaks.
11. Whip the cream to soft peaks, adding the icing sugar toward the end.
12. Gently fold the egg whites and whipped cream into the chocolate and yolk mixture until combined.
13. Pour the mousse into the cooled tart shell and smooth the top.
14. Dust with cocoa powder just before serving.

Nutrition

Per Serving: 400–450 calories; 30–35 g fat; 35–40 g carbohydrates; 5–6 g protein; 2–3 g fiber; 80–90 mg cholesterol; 40–60 mg sodium.

Don’t lose it — Pin it! Save this recipe to Pinterest or share it with a friend so you can find it again. ♡ Janet