You’ll be surprised how easy this rich and indulgent Chocolate Mousse Tart is to make, and even easier to eat. With a no-bake oreo crust, creamy mousse filling and chocolate topping, each bite is totally irresistible.
Line the base of a 9 inch loose-based tart tin with baking paper.
Use a food processor or blender to process the cookies to crumbs. Add the melted butter and mix well.
Tip the crumbs into the tart tin then use a glass to press it firmly all over the tin and up the sides. Place in the fridge to chill.
THE CHOCOLATE MOUSSE FILLING
Pour 2 cups of cream into a large glass bowl and place in the fridge.
Pour the remaining ½ cup cream into a medium saucepan, and add the 200g chocolate and butter. Heat over very low heat, stirring regularly until about 90% melted.
Remove from heat and keep stirring until it's a smooth ganache. Add the vanilla and salt, then set aside to cool to room temperature (1 hour).
Once the ganache has cooled, beat the remaining 2 cups cream to firm peaks (careful not to overwhip). Quickly, beat in the icing sugar.
Using a spatula, stir about ½ cup of the whipped cream straight through the ganache to lighten it.
Now gently fold in half of the remaining whipped cream until there are just a few streaks left. Follow that with the remaining whipped cream, just carefully folding until it's all mixed in.
Tip the mousse into your prepared crust and level out leaving about a 1-2mm gap between the top of the mousse and the top of the shell. Chill for 2 hours.
Melt the remaining 100g chocolate in a bowl in the microwave in 30 second bursts, stirring well after each until 90% melted. Stir until completely smooth.
Pour the melted chocolate over the mousse then immediately level out using an offset spatula to spread it right to the edges.
Chill for a further hour before serving.
When melting the chocolate, make sure to use very low heat to melt everything together and stop when it's 90% done so you don't burn or overheat the chocolate.
Make sure to fold so you don't knock the air out of the whipped cream.
Can be made a couple of days ahead and should be stored in the fridge covered with plastic wrap. Will last 3-4 days.
The tart shell, unfilled, can be frozen for 2-3 months, wrapped well.
For clean slices, heat the blade of a knife under hot water then dry, or with a kitchen blow torch, then sit it on top of the chocolate until it melts through. Stop when it hits the mousse, then repeat all the way round for the number of slices you're cutting. Wipe off the knife, then go and cut all the way through on each slice.
This tart will begin to soften at room temperature. Serve it straight from the fridge for best results.