Amy Tobin makes Double Chocolate Mousse Tart - 19 Action News|Cleveland, OH|News, Weather, Sports

Double Chocolate Mousse Tart with Chocolate Cookie Crust

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CINCINNATI, OH (FOX19) -

 

Prep Time: 45 minutes

Cook Time: 5 minutes

Total Time: Overnight

Amy Tobin shares the Double Chocolate Mousse Tart with Chocolate Cookie Crust from her book Amy's Table: Food for Family and Friends. Tobin says the tart can be made one day in advance; chill until ready to garnish with whipped cream. She also recommends that chocolate lovers try to Chocolate Mousse as a dessert on its own serve in wine glasses or as a cake filling.

*Amy recommends Scharffen Berger as a preference for chocolate

Crust:
21 chocolate sandwich cookies
¼ cup (1/2 stick) unsalted butter, softened

Mousse:
12 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract
Pinch of salt
1cup heavy cream
2 cups heavy cream
¼ cup sugar

Garnish:
Sweetened whipped cream
Chocolate Shavings

Baking Directions

Crust
Preheat oven to 350 °F. Butter a 9-inch springform pan. In a food processor, pulse the cookies until finely ground. Add the softened butter; pulse until evenly moistened.
Press crumb mixture into the bottom and up the sides of the prepared pan to form a thin crust.
 Bake 5 minutes; transfer to a rack to cool completely


Mousse
In a food processor, combine the chocolate, vanilla and salt. 
In a microwave-safe glass measure, heat 1 cup cream to just boiling With the motor running, pour hot cream through the feed tube; process until chocolate is melted and smooth. Transfer mixture to a large bowl; cool to room temperature, stirring occasionally. In the bowl of an electric mixer beat 2 cups heavy cream with the sugar to form stiff peaks. Fold whipped cream into chocolate mixture; transfer mousse to prepared crust. Chill until set, at least 6 hours and up to overnight.


To Serve
Place sweetened whipped cream in a pastry bag fitted with a medium star tip. Pipe rosettes around edge of tart. Garnish with chocolate shavings.

 

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