4 Ingredients Speedy Chocolate Mousse Tart
It's been a long road but, after many dalliances and flirtations along the way, I believe I've finally found 'The One'. And it was right under my nose the whole time. Preferring to usually take on more complex, culinary challenges, I've never paid much attention to whipped chocolate ganache recipes, as they sounded too simple to impress. Who knew that the end result would be so complex in taste and, in particular, so silken in texture? This utterly sublime Chocolate Mousse Tart checks all lasting relationship boxes. First up, it's made using just 4 easy-to-find and affordable ingredients. Next, it's not only easily made parve, but it's trendily vegan too. It's laughably quick 'n simple to whip up and stretches to feed a crowd. And, most importantly, it delivers stunning results that sharply contrast with its simple assembly method. Come home to 'The One' and share your find with others. You can't possibly keep this sweet secret to yourself.
Ingredients:
Base:
2 packets Oreos (32 cookies in total)
100g melted butter, margarine or coconut oil
pinch Maldon salt
Mousse:
300g dark chocolate, chopped (I use one with 60% cocoa solids)
1 1/2 cups whipping cream (38% fat), or parve Rich Whip
2 tsp vanilla
Method:
Roughly break up Oreos by hand and place in your food processor. Add melted butter and salt, then pulse until biscuits have been broken up completely and mixture looks like wet sand.
Tip out mixture and press into the base of a 22cm round pie tin. Place in the freezer to set while you prepare the mousse filling.
Place chopped chocolate into a heatproof bowl. Combine cream and vanilla in a small pot and heat until almost - but not quite - boiling. Pour hot cream over chocolate, and stir until chocolate has completely melted and you have a glossy chocolate ganache. Set aside to cool to room temperature.
Beat ganache with electric beaters until thickened and fluffy - this should take about 5 minutes.
Scrape mousse into tart shell, smooth the top and refrigerate for at least 4 hours to set prior to serving.
Serves 8-10.
Cook's Notes:
This recipe can also be made as a white chocolate tart by simply using white chocoalte in place of dark and using golden Oreos, Lotus cookies, ginger snaps or petit beurre biscuits for the base.
For a slightly more refined version, try using mini pre-made chocolate or vanilla shortcrust tart shells (available in-store) and filling each with a spoonful or two of mousse and topping with berries, mint sprigs or whipped cream.
Tart keeps well in the fridge for at least 5 days and can also be frozen successfully to bring out at a moment's notice for unexpected guests.
