This Triple Chocolate Mousse Tart is a favorite recipe because it is full of chocolate. It is moderately difficult to make because the chocolate ganache and the chocolate mousse are made separately. However, there are not that many ingredients. I also have a dark chocolate mousse recipe for those wanting to start out with making a mousse.
Therefore I think it is not as hard as some of the other recipes that I have done over the years. The result though is amazing. It is well worth the effort and a great treat when you want something special to impress someone. Enjoy!

Serves 10


250 g plain chocolate biscuits
1 tablespoon plain flour
125 g butter, melted
Cocoa powder, to serve

Chocolate Ganache

100 g dark chocolate, chopped
1/2 cup thickened cream

Chocolate Mousse

200 g dark chocolate, chopped
1 teaspoon vanilla extract
600 ml thickened cream


Grease a 6 cm deep, 22 cm round springform pan. Line base with baking paper. Place biscuits and flour in a food processor. Process until finely chopped. Add butter. Process again until combined. Press mixture evenly over the base of prepared pan. Refrigerate for 30 minutes.

Make chocolate ganache

Place chocolate and cream in a small saucepan over medium-low heat. Cook, stirring constantly, for 3 to 4 minutes or until smooth. Pour over the biscuit base. Refrigerate for 30 minutes or until set.

Make chocolate mousse

Place chocolate, vanilla and half the cream in a saucepan over medium-low heat. Cook, stirring constantly, for 3-4 minutes or until smooth. Remove from heat. Cool for 15 minutes.
Using an electric mixer, beat remaining cream until soft peaks form. Fold chocolate mixture into the cream. Gently pour over the ganache layer. Refrigerate overnight. Dust with cocoa and serve.


Add 1 to 2 teaspoons coffee essence to the cream before beating

May 1, 2012
Super Food Ideas – June 2008, Page 88
Recipe submitted by Liz Macri

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