I wanted something chocolatey and indulgent to take to a birthday party when the host asked everyone to bring a plate. This mousse tart fits the bill perfectly. It’s decadently rich with dark chocolate, cream and eggs. So this means it can be cut into small wedges to serve a large crowd… you might think. This entirely depends of course on how many hard-core chocolate lovers are at the party!
At home I would serve this dessert with something tart-ish such as blue berry or blackberry coulis to balance the sweetness… or just pile it high with ice cream.
There are a few of steps to follow: make the pie shell, melt the chocolate, whip the eggs whites, whip the cream. But if you prepare each step in advance it’s relatively straight forward and things should proceed smoothly.
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Recipe Credit: Dish Magazine, however I have made my own changes, read tips.
- 1 cup plain flour
- 3 tablespoons dark cocoa powder
- ¼ cup icing sugar
- 120 grams chilled butter, chopped into cubes
- 1-2 tablespoons iced water
- 300 grams 70% dark chocolate, chopped
- 300ml cream
- 50ml Kahlua
- 1 large egg yolk
- 2 large egg whites
- 1 Tbsp dark cocoa powder for dusting
EQUIPMENT: Lightly grease a 26cm loose-based tart tin.
PASTRY: Whizz the flour, cocoa, sugar and butter in a food processor to form “breadcrumbs”. Add the water and pulse just until clumps form. Tip onto the bench and squash together, then pat into a round. Chill for 15 minutes, then roll out between two sheets of baking paper into a circle slightly larger than your tin. Remove the top layer of baking paper and invert into the tin. Press in and trim the edges. Chill for 15 minutes.
Preheat the oven to 180°C fan bake.
Line the pastry shell with baking paper, fill with baking beans or rice and bake for 12 minutes. Remove the beans and paper and bake for a further 10 minutes, until lightly crisp. Cool in the tin.
FILLING: Melt the chocolate and 100ml of the cream together in a heatproof bowl over a pot of simmering water, stirring until smooth. Don’t let the bowl touch the water. Whisk the egg yolk with the Kahlua or Bailays, then whisk into the chocolate off the heat. Beat the egg whites to medium peaks. Whip the remaining 200ml cream to soft peaks, add the icing sugar. Fold a third of the egg whites into the chocolate mixture, then add the remaining egg whites and whipped cream mix and whisk together until smooth. Pour into the cooled tart shell and chill for at least 3 hours before serving. Let sit at room temperature for 5 minutes, then dust with cocoa to serve.
Usually I don’t worry about filling the pastry case with beans or rice to blind bake… I simply prick with a fork and bake. This works okay.
Use any cooked pie shell, either your favourite recipe or for a light variety try my easy old fashioned sweet pie case here.
I used the microwave to melt the chocolate and this worked well, just use 1 or 2 bursts of 30 secs and stir until fully melted.
I used Baileys for flavour because it was what I had on hand (duty free picked up on the way home from Malaysia recently), also you might like to try another liqueur.
Whip the egg whites firstly, then fold into the melted chocolate, then use the same bowl to whip the cream… no need to wash out in between. Just ensure the bowl is clean and cold to begin with.
I used Whittaker’s dark chocolate but I’m sure any dark chocolate such as Lindt or Energy would work well. The Dish recipe calls for 300g but I think 250g would be enough.
Chill in the fridge for at least 3 hours or overnight but be sure to bring to room temperature to serve.
I love to see your creations so if you get a chance to make this dish please tag me @Life.with.Janet so I don’t miss your post.