We’re raging chocoholics over here and we have no problem admitting it. While we’ll sink our teeth into just about anything that’s rich and chocolate-y, there’s a particular beauty to dishes that seem complicated but are actually crazy easy to make, all the while oozing decadent chocolate goodness. This chocolate mousse tart is one of our favorites for those reasons; it’ll blow your mind when you see how easy it is to make and again when you taste it!
Regardless of the fact that this dessert is perfect for times when you want to impress people with a show-stopping dish, it’s perfect because it’s a simple assembly with absolutely incredible results.
Chocolate Mousse Tart
- 2 cups cashews
- 1/4 cup unsweetened cocoa powder
- 1/4 cup honey or maple syrup
- 2 1/2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 8 oz. dark chocolate, broken into small pieces
- 2 cups heavy whipping cream, divided
- 1/3 cup slivered almonds, optional
- 3 tablespoons powdered sugar
- 1 tablespoon orange liqueur
- 1 teaspoon vanilla extract
- Line a 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on both sides, and lightly grease it with non-stick spray and set aside.
- In a food processor, pulse cashews until coarse and crumbly.
- Add in cocoa powder, honey, butter, vanilla extract and salt and pulse together until combined.
- Turn mixture out onto a clean surface and pack it together with you hands. Using your hands, or the bottom of a measuring cup or can, press “crust” into the bottom, corners, and up into the sides of loaf dish to form an even layer.
- Place loaf pan in freezer and chill for at least 20 minutes.
- In a microwavable bowl, combine dark chocolate pieces with 1 cup heavy cream and microwave at 20-second intervals for 1 minute, stirring chocolate in between.
- After 1 minute, if chocolate is not melted and smooth, microwave for another 10-15 seconds.
- In a large bowl or mixer, beat remaining 1 cup heavy cream until soft peaks form. Add powdered sugar, orange liqueur and vanilla extract to cream and beat for another 1-3 minutes, or until stiff peaks form.
- Take 1/3 cup whipped cream and fold it into melted chocolate. Then gradually fold melted chocolate into whipped cream.
- Pour mixture into chilled crust and refrigerate 4-6 hours, or overnight.
- Remove from refrigerator, garnish with slivered almonds and enjoy!
Recipe adapted from Meals