Best 9 Double Chocolate Mousse Tart Recipe By Tasty Recipes

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Welcome to the exciting world of chocolate indulgence, where a velvety symphony of flavors awaits your taste buds. Join us as we explore the ultimate chocolate experience with our guide to the "Double Chocolate Mousse Tart Recipe by Tasty." Get ready to embark on a culinary journey that will awaken your senses and leave you craving for more. In this article, we decipher the secrets behind this extraordinary dessert, unveiling simple steps and essential ingredients to ensure your tart turns out divine. Let's dive into the world of chocolate bliss and create a masterpiece that will impress family and friends alike.

Let's cook with our recipes!

DOUBLE CHOCOLATE MOUSSE TART RECIPE BY TASTY



Double Chocolate Mousse Tart Recipe by Tasty image

Here's what you need: graham crackers, unsalted butter, dark chocolate chip, whipped cream, milk chocolate chips, whipped cream, thick chocolate bar, cocoa powder

Provided by Katie Aubin

Categories     Desserts

Yield 8 servings

Number Of Ingredients 8

8 graham crackers, crushed
3 tablespoons unsalted butter, melted
2 cups dark chocolate chip, melted
1 ½ cups whipped cream
1 ½ cups milk chocolate chips, melted
2 cups whipped cream
1 thick chocolate bar
2 tablespoons cocoa powder

Steps:

  • Make the crust: In a medium bowl, use a fork to combine the graham cracker crumbs and the butter until they are the texture of wet sand.
  • Transfer the crust to an 8-inch (20 cm) springform pan and use the bottom of a wine glass or other flat instrument to press against the bottom.
  • Make the dark chocolate mousse: In a medium bowl, let the melted dark chocolate chips cool to room temperature, then use a spatula to gently fold in whipped cream.
  • Pour the dark chocolate mousse over the crust and smooth out the top as much as possible, then freeze for 15 minutes.
  • Make the milk chocolate mousse: In a medium bowl, let the melted milk chocolate chips cool to room temperature, then use a spatula to gently fold in whipped cream.
  • Pour the milk chocolate mousse over the dark chocolate layer and smooth the top with a spatula.
  • Freeze for 2 hours, or until the mousse is set.
  • Take a vegetable peeler and press it down along the edge of the chocolate bar to create mini chocolate spirals. Make at least 2 tablespoons worth.
  • Remove from the cake from the freezer and gently take the cake out of the springform pan.
  • Sift the cocoa powder over the top of the cake, then sprinkle with the chocolate shavings.
  • Pairs well with Cabernet Sauvignon.
  • Enjoy!

Nutrition Facts : Calories 513 calories, Carbohydrate 48 grams, Fat 35 grams, Fiber 4 grams, Protein 6 grams, Sugar 37 grams

MOUSSE TARTS



Mousse Tarts image

Rich white chocolate and whipped cream combine in these fast-to-fix berry-topped treats. Although the tarts originally called for dark chocolate, I prepare them with white chocolate. I double the recipe when I'm asked to bring a dessert to special events. They're always a hit.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 7

3 ounces white baking chocolate, chopped
1 cup heavy whipping cream
1/2 cup sweetened condensed milk
1/4 teaspoon vanilla extract
6 individual graham cracker tart shells
18 fresh raspberries
6 mint sprigs

Steps:

  • In a microwave, melt white chocolate; stir until smooth. Cool for 1 minute, stirring several times. Meanwhile, in a small bowl, beat cream until stiff peaks form; set aside. , In another small bowl, combine the milk, vanilla and melted chocolate. Add half of the whipped cream; beat on low speed just until combined. Fold in remaining whipped cream. Spoon into tart shells. Garnish with raspberries and mint.

Nutrition Facts : Calories 336 calories, Fat 22g fat (12g saturated fat), Cholesterol 63mg cholesterol, Sodium 190mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.

EASY 3-INGREDIENT CHOCOLATE MOUSSE RECIPE BY TASTY



Easy 3-Ingredient Chocolate Mousse Recipe by Tasty image

Make this easy chocolate dessert with a cool hack! Perfect for Valentine's Day or anytime you have a craving for chocolate.

Provided by Rie McClenny

Categories     Desserts

Yield 4 servings

Number Of Ingredients 5

5 oz marshmallow
1 ½ cups milk
1 cup dark chocolate
whipped cream
chocolate, grated

Steps:

  • In a medium pot, combine the marshmallows and milk. Cook over medium heat, stirring constantly, until the marshmallows are completely melted, 5-7 minutes.
  • Pour the marshmallow mixture over the chocolate in a medium heatproof bowl. Let sit for 2-3 minutes, then whisk until well combined and smooth.
  • Divide the mixture between 4 serving cups. Chill in the refrigerator for at least 1 hour, or until set.
  • Top with whipped cream and grated chocolate, if desired.
  • Enjoy!

Nutrition Facts : Calories 360 calories, Carbohydrate 53 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, Sugar 39 grams

CHOCOLATE MOUSSE RECIPE BY TASTY



Chocolate Mousse Recipe by Tasty image

You don't need to go to a pricey restaurant or work really hard to make your own chocolate mousse. This four-ingredient recipe involves beating heavy cream and sugar with an electric mixer, stirring your favorite dark or milk chocolate and hot cream, and then folding the two mixes together. Fancy it up by putting the mousse in chilled martini glasses and topping with whatever you want - whipped cream, fresh raspberries, pirouette cookies, or chocolate shavings.

Provided by Alvin Zhou

Categories     Desserts

Yield 2 servings

Number Of Ingredients 7

1 cup heavy cream
3 tablespoons sugar
2 oz chocolate, milk or dark, broken into small pieces
¼ cup heavy cream, hot
6 raspberries, to garnish
2 sprigs mint, to garnish
2 tubes tube cookie, to garnish

Steps:

  • In a large bowl, combine the heavy cream and the sugar, beating with an electric mixer until soft peaks form when lifted from the bowl. Set aside two large spoonfuls of the whipped cream to garnish with at the end.
  • Whisk the chocolate and hot cream in a separate bowl until smooth, then fold in the mixture into the cream with a spatula until no streaks remain.
  • Split the chocolate cream mixture evenly between two martini glasses or your serving dish of choice, then chill for at least 1 hour.
  • Garnish with a spoonful of whipped cream, raspberries, mint, and the chocolate cookie.
  • Enjoy!

DOUBLE CHOCOLATE MOUSSE TART RECIPE BY TASTY



Double Chocolate Mousse Tart Recipe by Tasty image

Here's what you need: graham crackers, unsalted butter, dark chocolate chip, whipped cream, milk chocolate chips, whipped cream, thick chocolate bar, cocoa powder

Provided by Katie Aubin

Categories     Desserts

Yield 8 servings

Number Of Ingredients 8

8 graham crackers, crushed
3 tablespoons unsalted butter, melted
2 cups dark chocolate chip, melted
1 ½ cups whipped cream
1 ½ cups milk chocolate chips, melted
2 cups whipped cream
1 thick chocolate bar
2 tablespoons cocoa powder

Steps:

  • Make the crust: In a medium bowl, use a fork to combine the graham cracker crumbs and the butter until they are the texture of wet sand.
  • Transfer the crust to an 8-inch (20 cm) springform pan and use the bottom of a wine glass or other flat instrument to press against the bottom.
  • Make the dark chocolate mousse: In a medium bowl, let the melted dark chocolate chips cool to room temperature, then use a spatula to gently fold in whipped cream.
  • Pour the dark chocolate mousse over the crust and smooth out the top as much as possible, then freeze for 15 minutes.
  • Make the milk chocolate mousse: In a medium bowl, let the melted milk chocolate chips cool to room temperature, then use a spatula to gently fold in whipped cream.
  • Pour the milk chocolate mousse over the dark chocolate layer and smooth the top with a spatula.
  • Freeze for 2 hours, or until the mousse is set.
  • Take a vegetable peeler and press it down along the edge of the chocolate bar to create mini chocolate spirals. Make at least 2 tablespoons worth.
  • Remove from the cake from the freezer and gently take the cake out of the springform pan.
  • Sift the cocoa powder over the top of the cake, then sprinkle with the chocolate shavings.
  • Pairs well with Cabernet Sauvignon.
  • Enjoy!

Nutrition Facts : Calories 513 calories, Carbohydrate 48 grams, Fat 35 grams, Fiber 4 grams, Protein 6 grams, Sugar 37 grams

DOUBLE-CHOCOLATE MOUSSE CAKE



Double-Chocolate Mousse Cake image

This decadent chocolate binge looks impressive, but is surprisingly easy to make. I found this recipe in the September 1989 issue of Good Housekeeping, and it has been my most requested dessert ever since. I had only been experimenting with gluten-free baking for a year at that point, and it was a treat to find a recipe that needed no alterations. The recipe said it serves 16, but I've yet to meet someone who can finish that large a piece! One friend dubbed this "sin on a plate".

Provided by Queen Bead

Categories     Dessert

Time 1h30m

Yield 16-24 serving(s)

Number Of Ingredients 14

2 (8 ounce) packages semisweet baking chocolate (16 1 oz. squares)
2 cups butter or 2 cups margarine
1 cup sugar
1 cup half-and-half cream
1 tablespoon pure vanilla extract
1/2 teaspoon salt
8 large eggs
1 cup semi-sweet chocolate chips
2 tablespoons butter or 2 tablespoons margarine
3 tablespoons milk
2 tablespoons corn syrup
1 (1 1/2 ounce) envelope whipped dessert topping mix
1/2 cup milk
1 teaspoon pure vanilla extract

Steps:

  • Prepare the cake a day ahead of when you want to serve it. The cake is very dense, and takes a long time to cool, so don't start too late in the day. :).
  • Place a cookie sheet on the oven rack in case the springform pan leaks. Preheat oven to 350°F Grease a 10" x 3" springform pan.
  • In a 3 quart saucepan, over low heat, heat chocolate, butter or margarine, sugar, half & half cream, vanilla, and salt until chocolate melts and mixture is smooth, stirring constantly.
  • In large bowl, stir eggs slightly with a fork. Do not use a mixer, as this will over beat the eggs and the cake will scorch on the edges and fall in the middle.
  • Slowly stir chocolate mixture into eggs until well blended: pour into springform pan.
  • Bake for 45 minutes, or until center of cake is level and not concave.
  • Cool cake completely, in pan, on wire rack. When cake is cool, run a sharp knife around the side of the pan, and remove the side of the pan. Wrap cake in plastic wrap and refrigerate until well chilled - minimum 6 hours, but overnight is best.
  • After cake is chilled, place cake, still on pan bottom, on a cake plate. Put strips of waxed paper between the pan bottom and the cake plate, to catch the drips of glaze. (Helpful Hint: Use a clean piece of that grippy carpet underlay between pan bottom and plate to keep the cake from sliding around as you try to slice it.).
  • If the top edge of the cake is higher than the center of the cake, or very uneven, you can trim it with a sharp knife if you want a prettier cake.
  • Prepare Chocolate Glaze as follows.
  • In 2 quart saucepan, over low heat, heat chocolate chips and butter or margarine until chocolate melts and mixture is smooth. Remove pan from heat. Beat in milk and corn syrup.
  • Spread warm glaze over top and sides of cake. Discard waxed paper.
  • Prepare whipped topping, beating until stiff peaks form. Pipe whipped topping around edge of cake. Refrigerate if not serving right away. Leftovers keep well in the refrigerater for a few days, or can be sliced and frozen, though the whipped topping is not as nice after freezing.

Nutrition Facts : Calories 538.7, Fat 41.7, SaturatedFat 25.5, Cholesterol 164.9, Sodium 342.6, Carbohydrate 42, Fiber 2.3, Sugar 36, Protein 6

DOUBLE CHOCOLATE TART RECIPE BY TASTY



Double Chocolate Tart Recipe by Tasty image

Here's what you need: dark baker's chocolate, heavy cream, bourbon biscuit, butter, digestive biscuit, oats, nutella

Provided by Dhruva Jain

Yield 6 servings

Number Of Ingredients 7

½ lb dark baker's chocolate, or semisweet
1 cup heavy cream
1 ½ cups bourbon biscuit, chocolate sandwich cookies with chocolate cream
2 tablespoons butter, melted
1 cup digestive biscuit
½ cup oats
nutella, optional

Steps:

  • Crush biscuits and oats and blend in a mixer. To this, add the melted butter.
  • Line tart tins with the biscuit mix and bake at 180°C (375°F) for 10 mins.
  • In a saucepan, heat the heavy cream. Add the chopped baking chocolate and take off the heat. Mix well until smooth.
  • Pour the ganache in tart tins and let cool in the fridge for 5-6 hrs.
  • Serve.
  • Enjoy!

Nutrition Facts : Calories 561 calories, Carbohydrate 44 grams, Fat 44 grams, Fiber 4 grams, Protein 6 grams, Sugar 21 grams

DOUBLE-CHOCOLATE TANGERINE MOUSSE CAKE



Double-Chocolate Tangerine Mousse Cake image

Categories     Cake     Milk/Cream     Chocolate     Dessert     Bake     Christmas     Orange     Winter     Chill     Tangerine     Hazelnut     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Serves 12

Number Of Ingredients 18

Cake
1 cup (2 sticks) unsalted butter
9 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup sugar
5 large eggs
1/2 cup ground toasted hazelnuts
Mousse
3 cups strained fresh tangerine or orange juice
1/3 cup sugar
2 1/2 teaspoons unflavored gelatin
3 tablespoons fresh lemon juice
14 ounces imported white chocolate (such as Callebaut or Lindt), chopped
6 tablespoons sour cream
2 cups chilled whipping cream
9 ounces imported white chocolate (such as Callebaut or Lindt)
Unsweetened cocoa powder
Fresh raspberries
Fresh mint sprigs

Steps:

  • For Cake:
  • Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 1/2-inch-high sides. Line bottom with parchment. Butter parchment. Dust pan with flour. Melt butter and chocolate in heavy large saucepan over low heat, stirring constantly until smooth and melted. Remove from heat and whisk in sugar, eggs and ground nuts. Pour batter into prepared pan. Bake cake until toothpick inserted into center comes out with very moist crumbs attached, about 45 minutes. Cool completely on rack (cake will fall and crack).
  • Release cake pan sides. Turn out cake onto work surface. Peel off parchment. Cut off outer 1/2-inch edge of cake. Clean cake pan. Reattach cake pan sides; brush sides of pan with vegetable oil. Set cake in center of pan (there will be space around cake that will be filled in with mousse). Refrigerate cake.
  • For Mousse:
  • Boil tangerine juice and sugar in heavy large saucepan until reduced to 1 1/2 cups, about 20 minutes.
  • Meanwhile, sprinkle gelatin over lemon juice in small bowl. Let stand 10 minutes to soften.
  • Add gelatin mixture to tangerine juice mixture and stir to dissolve. Add 14 ounces white chocolate and whisk over low heat just until melted. Whisk in sour cream. Pour into large bowl. Chill mixture until cool and thickened but not set, whisking occasionally, about 1 hour 45 minutes.
  • Beat chilled whipping cream to stiff peaks. Fold into white chocolate mixture. Pour mousse over cake in pan, covering top and sides completely. Refrigerate cake overnight.
  • Using vegetable peeler, shave 9 ounces white chocolate into thin curls (if white chocolate is too hard to shave, place briefly in warm place to soften slightly). Run small sharp knife around pan sides to loosen cake. Release pan sides. Place cake on platter. Sprinkle chocolate curls over top of cake. Press more chocolate curls around sides of cake, covering completely. Place cocoa powder in fine sieve. Dust cocoa very lightly over chocolate curls. (Can be prepared 1 day ahead. Cover and refrigerate.) Garnish cake with raspberries and mint sprigs. Serve cold.

EASY CHOCOLATE AND RASPBERRY TARTS RECIPE BY TASTY



Easy Chocolate and Raspberry Tarts Recipe by Tasty image

Here's what you need: chocolate biscuit, butter, double cream, chocolate, raspberry, white chocolate, dark chocolate, icing sugar

Provided by Ellie Holland

Categories     Desserts

Yield 12 servings

Number Of Ingredients 8

3 cups chocolate biscuit
½ cup butter, melted
1 ¼ cups double cream
1 ¾ cups chocolate
raspberry, as desired
white chocolate, to drizzle
dark chocolate, to drizzle
icing sugar, as desired

Steps:

  • Using a food processor or rolling pin, blitz the chocolate biscuits into fine crumbs.
  • Mix in the melted butter.
  • Divide the biscuit crumbs in 12 cases of a muffin tin.
  • Freeze for 10 minutes, or until solid.
  • Prepare the filling by gently heating the double cream over a low-medium heat.
  • Once hot, throw in the chocolate and allow the heat of the cream to melt it. Whisk together until completely smooth.
  • Pour the filling into the biscuit bases and garnish with the raspberries.
  • Chill in the fridge for 2-3 hours, until set.
  • Drizzle over the white and dark chocolate and sieve over the icing sugar.
  • Enjoy!

Nutrition Facts : Calories 321 calories, Carbohydrate 25 grams, Fat 24 grams, Fiber 1 gram, Protein 3 grams, Sugar 17 grams

Tips:

  • To achieve the perfect mousse texture, make sure the chocolate and cream are at the right temperature before whipping. The chocolate should be slightly warm, while the cream should be cold but not too cold.
  • If you don't have a kitchen torch, you can use a regular lighter to brûlée the top of the tart. Just be careful not to hold the flame too close to the tart, or you could burn it.
  • For a richer flavor, use a high-quality dark chocolate with a cocoa content of at least 70%. You can also add a tablespoon of instant coffee powder to the mousse mixture for an extra boost of flavor.
  • If you're short on time, you can make the tart crust ahead of time and store it in the refrigerator for up to 3 days. You can also make the mousse mixture ahead of time and store it in the refrigerator for up to 2 days.
  • This tart is best served chilled. Store it in the refrigerator for up to 3 days. Serve it with fresh berries or whipped cream.

Conclusion:

This double chocolate mousse tart is a decadent and delicious dessert that is perfect for any occasion. It's easy to make and can be tailored to your own preferences. With its rich chocolate flavor and creamy mousse texture, this tart is sure to be a hit with everyone who tries it.

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