Double Chocolate Mousse Tart with Chocolate Cookie Crust
Prep Time: 45 minutes Cook Time: 5 minutes Total Time: Overnight
Here's a favorite from my book, Amy's Table: Food for Family and Friends. Use a really good chocolate. I like Scharffen Berger. The tart can be made one day in advance; chill until ready to garnish with whipped cream. The Chocolate Mousse makes a great dessert on its own, served in wine glasses. Try it as a cake filling, too.
21 chocolate sandwich cookies
¼ cup (1/2 stick) unsalted butter, softened
12 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract
Pinch of salt
1cup heavy cream
2 cups heavy cream
¼ cup sugar
Sweetened whipped cream
Preheat oven to 350 °F. Butter a 9-inch springform pan. In a food processor, pulse the cookies until finely ground. Add the softened butter; pulse until evenly moistened.
Press crumb mixture into the bottom and up the sides of the prepared pan to form a thin crust. Bake 5 minutes; transfer to a rack to cool completely
In a food processor, combine the chocolate, vanilla and salt. In a microwave-safe glass measure, heat 1 cup cream to just boiling With the motor running, pour hot cream through the feed tube; process until chocolate is melted and smooth. Transfer mixture to a large bowl; cool to room temperature, stirring occasionally. In the bowl of an electric mixer beat 2 cups heavy cream with the sugar to form stiff peaks. Fold whipped cream into chocolate mixture; transfer mousse to prepared crust. Chill until set, at least 6 hours and up to overnight.