Rich, Not Sweet: My Go-To Chocolate Mousse Tart
By Whisk Takers
Community Score: 50% | 1.5K views | 1w
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INGREDIENTS For the chocolate tart shell - All-purpose flour - 1 1/2 cups (180 g) - Unsalted butter - 1 stick (4 oz / 113 g) - Powdered sugar - 1/2 cup (60 g) - Unsweetened cocoa powder - 1/4 cup (20 g) - Egg - 1 large (50 g) - Pinch of salt - Vanilla extract - 1/2 tsp For the chocolate mousse - Semisweet chocolate, 55% - 7 oz (200 g) - Cream cheese, full-fat block - 10.5 oz (300 g) - Heavy cream - 2/3 cup (160 ml) - Granulated sugar - 2 tbsp (25 g) For the glaze - Bittersweet chocolate, 70% - 2 1/4 oz (65 g) - Unsalted butter - 1/4 stick (25 g) Makes one 9-inch (23 cm) tart, 10-12 slices. 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. INSTRUCTIONS 1. Sift the flour, powdered sugar and cocoa together, add a good pinch of salt and whisk until the cocoa is evenly mixed in. 2. Cut the cold butter into small cubes and add it. Break it up with a fork, then rub it in with your fingertips, working quickly. Stop at fine chocolate crumbs - the cold butter pieces make the shell crumbly.
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