This sugar free chocolate mousse tart is so yummy. The mousse is silky smooth with just a hint of espresso and just melts in your mouth.
The chocolate base is crunchy and sweet, with the cocoa and coconut combining perfectly with the mousse It is so good!
If you don’t like or can’t have caffeine, just omit the coffee, it will still taste delicious.
This Chocolate Mousse Tart recipe is very versatile as you can pretty much add any extras you like, such as nuts or berries, coffee liqueur. presentation options are: as one large tart, individual tarts or as a slice.
Serve as is, or for an extra special treat top with whipped cream and The Best Hot Fudge Sauce
Notes – if you are dairy free just sub out the butter in the base for coconut oil and use the Whipped Coconut Cream in place of the cream in the mousse.
Cook time says 2 hours 20 minutes – This also allows for 2 hours setting time in the fridge.
Chocolate Mousse Tart
Serves: 8 -10
- ½ cup ground almonds
- ¼ cup cocoa powder
- ⅓ cup coconut
- ⅓ cup dextrose
- 100g melted butter or coconut oil
- 1 teaspoon gelatine powder
- ¼ cup of warm black coffee
- ½ cup dextrose
- ¼ cup cocoa powder
- 1 cup cream/ coconut cream
- 1 teaspoon vanilla extract
- Preheat oven to 160C/320F
- grease and line your desired dish (see notes)
- To make the base
- combine in a food processor the ground almonds, cocoa, coconut, dextrose and butter
- process until the mixture is combined, press into your prepared dish
- bake for 20 - 30 mins
- While your base is cooking make the mousse
- whisk gelatine with warm coffee and set aside
- Sift cocoa and dextrose into a bowl, add cream, vanilla and beat until soft peaks start to form
- Add the coffee and gelatine and beat until thoroughly combined
- Pour mousse onto cold base add extras (if using), such as nuts or berries and push them down into the mousse. smooth the top with a spatula
- place in fridge to set - around 2 hours
- Serve as is or add whipped cream, berries, nuts and either chocolate sauce or berry couli
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