I love chocolate mousse, but I didn’t think it could be possible for it to become even better than it already is. Boy was I wrong. When you put chocolate mousse in a tart shell you are in for a treat, and I have quite a few people who can back me on this
Isn’t she not a glorious sight? Well, at least I think so. This was made in partnership with VGAN, but you can of course use any chocolate you prefer, one on the semi sweet side is a good option. I hope you try it out, and please let me know in the comments if you do!
Chocolate Mousse Tart
Ingredients
Crust
Filling
Toppings
Instructions
Crust
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Preheat oven to 180°C
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Combine everything together until you get a crumbly mixture that you can press together and it will hold its shape. Add more oil or sweetener if if it is not sticking together
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Press it into the base and up the sides of a lined or greased 20cm in diameter round baking tin
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Bake for 20-25 minutes, or until edges are golden. Let it cool in the tin while you make the filling
Filling
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Blend everything together until smooth and creamy. It should be thick, but still pourable
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Add the mixture to your base, and smooth it out
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Put everything in the fridge to set for minimum two hours. Decorate before serving and enjoy!
Note
Silken tofu is not the same as firm tofu. It has a smoother texture and will become super creamy when blended. You can often find it in the asian aisle at a well stocked supermarket or in an asian grocery store
