CINCINNATI, OH (FOX19) - Prep Time: 45 minutes
Cook Time: 5 minutes
Total Time: Overnight
Amy Tobin shares the Double Chocolate Mousse Tart with Chocolate Cookie Crust from her book Amy's Table: Food for Family and Friends. Tobin says the tart can be made one day in advance; chill until ready to garnish with whipped cream. She also recommends that chocolate lovers try to Chocolate Mousse as a dessert on its own serve in wine glasses or as a cake filling.
*Amy recommends Scharffen Berger as a preference for chocolate
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.