Shelly's Recipe

TRIPLE CHOCOLATE MOUSSE TART

Category: Tarts

1 pkg(s) (9 oz) chocolate wafer cookies
1/2 cup(s) margarine or butter, at room temperature, cut into 1/2-inch chunks
1 envelope(s) unflavored gelatin
1 1/2 cup(s) milk
3 3 large egg yolks
1/3 cup(s) granulated sugar
1 1/3 cup(s) semisweet chocolate chips
2 tsp(s) vanilla extract
1 cup(s) heavy cream
Triple Chocolate Leaves, optional (see below)
Unsweetened cocoa powder, for dusting (optional)

Triple Chocolate Leaves
3 ounce(s) (about 1/2 cup) milk chocolate, chopped
6 lemon, basil or mint leaves

In food processor, process 36 chocolate wafer cookies, to make 2 cups fine crumbs. Add margarine; process until thoroughly combined. Press mixture evenly over bottom and up sides of 9-inch fluted tart pan with removable bottom; refrigerate while you prepare filling.

In 1-quart saucepan sprinkle gelatin over milk; let stand 5 minutes to soften gelatin. Using wire whisk, beat in egg yolks and sugar to blend well; cook over medium-low heat 8 to 12 minutes, stirring constantly with wooden spoon until mixture coats back of spoon (do not boil or mixture will curdle). Remove saucepan from heat; whisk in chocolate chips to melt; add vanilla. Transfer mixture to metal bowl; freeze 25 to 35 minutes until mixture mounds slightly when dropped from spoon. Stir occasionally, from outside of bowl to center.

In medium-size bowl with electric mixer at medium-high speed, beat cream until soft peaks form; using rubber spatula, fold cream into chocolate mixture. Spoon filling into prepared crust; refrigerate 3 hours until firm.

To serve: Remove sides of pan from tart. Decorate with Triple Chocolate Leaves as pictured; dust leaves with cocoa powder.

Triple Chocolate Leaves: Place 3 ounces milk chocolate, chopped (about 1/2 cup), in small microwave dish. Microwave on high (100% power) 30 to 60 seconds until chocolate loses its shape when stirred; stir until smooth.

Using pastry brush, brush melted chocolate over undersides of 6 fresh lemon, basil, mint, or other nontoxic leaves; place leaves on wax paper-lined cookie sheet. Repeat process with 1/2 cup semisweet chocolate chips and 6 additional leaves, then with 3 ounces white chocolate, chopped (about 1/2 cup), and 6 additional leaves.

Refrigerate 10 minutes until chocolate is firm. Carefully peel leaves from chocolate; refrigerate until ready to use. Makes 18 chocolate leaves.