Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 20 minutes
Course: Dessert | Servings: 12
Difficulty level: Easy
Ingredients
For the tart shell
- 150 g Digestive biscuits, Britannia, crushed
- 50 g Butter, melted
For the mousse
- 180 g Chocolate - 70% Cocoa, chopped
- 180 ml Cream, fresh
- 12 g Cocoa powder
- 5 g Instant coffee powder
- 5 g Vanilla extract
- 1.5 g Salt
For the glaze
- 20 g Chocolate - 70% Cocoa, chopped
- 20 ml Cream, fresh
- 7 g Corn syrup
Instructions:
For the shell
- Crush the digestive biscuits into fine crumbs. Add the melted butter and mix thoroughly until the crumbs resemble wet sand.
- Transfer to a 9-inch tart tin. Press firmly over the base and sides to create an even shell. Refrigerate for 20–30 minutes until firm.
For the mousse filling
- Place 180 g chopped chocolate in a bowl.
- Heat 80 ml cream until hot but not boiling. Pour the hot cream over the chocolate. Let stand for 1 minute. Stir until completely smooth and glossy.
- Add cocoa powder, instant coffee, vanilla extract and salt. Whisk until fully incorporated.
- Separtely, whip 200 ml of cream into soft peaks.
- Fold the whipped cream into the chocolate-cream mix, until fully incorporated.
For the tart
- Remove the chilled tart shell from the refrigerator. Pour the chocolate mousse mixture into the shell. Use a spatula to spread the mixture evenly.
- Refrigerate for approximately 1 hour or until the mousse has partially set.
For the glaze
- Place 20 g chopped chocolate in a small bowl. Heat 20 ml cream until hot. Pour over the chocolate and allow to stand for 1 minute.
- Add 1 tbsp of hot water and 1 tsp of light corn syrup. Mix well.
Glaze the tart
- Pour the glaze over the mousse surface. Tilt the tart dish in all directions to ensure the glaze spreads evenly.
Final chilling
- Refrigerate the prepared tart for 1-2 hours prior to serving.
To serve
- Remove the tart from the tart tin. Dust lightly with cocoa powder. Slice into 12 segments. Serve as-is or with a scoop of vanilla ice-cream.
Nutrition (Per Serving)
Calories: 240 kcal | Protein: 3 g | Carbohydrates: 18.4 g | Fat: 19.5 g | Fiber: 3.4 g