Coffee Chocolate Mousse Tart with Espresso Whipped Cream

I recently made this Coffee Chocolate Mousse Tart from the Dish Magazine, and I’m pleased to say it turned out just like in the picture! The rich chocolate filling, with the smooth espresso whipped cream piled on top, created a dessert that was absolutely delicious. If you’re an avid chocolate lover like me, this is a recipe you’ll want to try!

Since I’ve been entertaining a lot in the lead-up to Christmas, I’ve already made this tart twice, and both times it was a hit with guests. The dessert looks impressive, the layers look great, and every time I serve it, people love it. It’s definitely become a favourite.

This recipe serves about 8 people, but honestly, you could probably serve more depending on how big you cut the slices. Just keep in mind – because it’s soooo good, chocolate lovers will definitely be coming back for more! I love chocolate, so I made sure there was enough for seconds, so everyone could get their choc fix!

This tart is the perfect balance of creamy, rich chocolate with a hint of coffee flavour.

Before You Start

It’s not too difficult to make, so it’s great for both experienced bakers and those who are just starting out.

It does require some attention to detail, like properly melting chocolate, whisking egg whites, and carefully folding ingredients, but it’s manageable for someone with basic baking skills. Just read all the way through the recipe well before starting.

Good to Know:

Blind Baking: 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.
Pie Shell: Use any sweet cooked pie shell, either your favourite recipe, or the one above, or my favourite recipe which you can see here. Be sure to use a good quality cocoa powder for this dish.
Melting Chocolate: I used the microwave to melt the chocolate with the cream. Just use 1 or 2 bursts of 30 seconds until the chocolate is soft and can be stirred to a smooth consistency. I used Whittaker’s 50% dark chocolate but I’m sure any dark chocolate such as Lindt or Energy would work well.
Setting Time: Let the filled pie set in the fridge for 3 hours. Then add the topping and return it to the fridge until it’s time to serve. This method worked great, giving the topping a firmer texture, and made serving much quicker—especially when your guests are eagerly waiting!

If you’re looking for a showstopper dessert for your next dinner party or holiday celebration, I highly recommend giving this one a go! Happy baking, and I hope you enjoy it as much as I have! 🍫😋

Recipe

To print the recipe, simply click the ‘Print’ button below and save your PDF for easy reference!

⭐ ☕ 🍫 🥧 ☁️ 🥧 🍫 ☕ ⭐

Coffee Chocolate Mousse Tart with Espresso Whipped Cream

Servings: 8–10
Prep Time: 30mins
Cook Time: 15mins
Difficulty: medium
Rating: ★★★★★
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A delicious tart with a rich chocolate filling, topped with espresso whipped cream.

Tip: Whisk the caramel condensed milk thoroughly into the chocolate mixture until smooth, before folding in the egg whites.

Recipe Credit: Sarah Tuck from Dish Magazine, Issue #118.

Ingredients

Pastry:

1 cup plus 3 tablespoons plain flour
3 tablespoons dark cocoa powder
¼ cup icing sugar
120g chilled butter, cubed
1–2 tablespoons iced water

Filling:

250g 50% dark chocolate, chopped
100ml cream
1 large egg yolk
50ml coffee liqueur (e.g. Kahlua)
200g caramel condensed milk
2 large egg whites

Espresso Whipped Cream:

250ml cream
½ cup Nutella, softened
¼ cup icing sugar
1 tablespoon coffee liqueur

To Serve:

1 tablespoon dark cocoa powder

Directions

Pastry:

Whizz flour, cocoa, sugar, and butter in a food processor until crumbly.
Add iced water and pulse until clumps form.
Tip out, press together, and shape into a disc. Chill for 15 minutes.
Roll between baking paper to fit tart tin. Invert and press into tin, trimming edges. Chill for 15 minutes.
Preheat oven to 180°C fan bake.
Line pastry with baking paper and fill with baking beans or rice. Bake 12 minutes.
Remove paper and beans, then bake a further 10 minutes. Cool in tin.

Filling:

Melt chocolate and cream over a pot of simmering water (don’t let bowl touch water).
Off heat, whisk in egg yolk and coffee liqueur.
Briefly warm caramel condensed milk, then whisk into chocolate mixture.
Beat egg whites to medium peaks.
Fold in ⅓ of the whites, then gently fold in the rest until smooth.
Pour into cooled shell. Chill at least 3 hours.