By Katherine Holt
Columnist
After days of settling for the stale cookies and chips in my cupboard, I decided my sweet tooth deserved something new. I took to my favorite app, Tasty, and picked the baked good that looked the most delicious (and affordable). This chocolate mousse tart is simple, chocolatey and incredibly rich. I decided to add a layer of whipped cream (just enough to cover the top) instead of the chocolate curls for the top, only because I didn’t care too much about my presentation.
The layer of whipped cream froze like a soft serve ice cream when I put the tart in the freezer, which I particularly enjoyed. So why not try putting your own spin on it? Although my tart didn’t look quite like the photo online, I would definitely recommend this recipe to fellow chocolate lovers.
Ingredients:
8 graham crackers, crushed
3 tbsp unsalted butter, melted
2 cups dark chocolate chip, melted
1 ½ cup whipped cream
1 ½ cup milk chocolate
chips, melted
2 cups whipped cream
1 thick chocolate bar
2 tablespoons cocoa powder
Makes: About 8 slices
Directions:
1. In a bowl of your choice, combine the graham cracker crumbs and the melted butter until all of the crumbs are moist.
2. Pour the crust onto an eight inch springform pan and use the bottom of a flat object (for example, the bottom of a glass) to press the crumbs against the bottom of the pan.
3. To make the dark chocolate mousse, melt the dark chocolate chips in a small pan (double boiling works best), then, once completely melted, let cool to room temperature. Use a spatula to delicately fold in the whipped cream to the dark chocolate.
4. Pour the dark chocolate mousse on top of the graham cracker crust in the pan. Try to smooth out the dark chocolate as much as possible, so that it covers the majority of the crust. Freeze for 15 minutes.
5. While the tart is in the freezer, make the milk chocolate mousse. Repeat the same steps used to make the dark chocolate mousse using the milk chocolate chips.
6. Next, pour the milk chocolate mousse over the dark chocolate. Try to smooth the top with a spatula to ensure it completely covers the top of the tart.
7. Freeze for two hours, or until the chocolate looks slightly hardened.
8. If you wish to try the chocolate curls, take a vegetable peeler and press it down along the edge of the chocolate bar. Make approximately two tablespoons worth.
9. Next, take the tart out of the freezer and gently remove the sides of the springform pan.
10. Sift the cocoa powder over the top of the tart, then sprinkle with the chocolate shavings.
11. For a little something extra, add dollops of whipped cream around the outside of the tart, or add a whole layer of whipped cream on top and freeze.
12. Enjoy!
