CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

TRIPLE CHOCOLATE MOUSSE TART

Shelly's
recipe box

Printview my recipes
this recipe viewed 20 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Tarts
    Prep Time:       Cook Time:       Total Time:  

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.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Triple Chocolate Mousse Pie
   by sgre52160



Triple Chocolate Sauce: 1/3 cup shaved dark chocolate 1/3 cup chopped milk chocolate 1/3 cup shaved German chocolate 1 tbsp whipping cream Melt over medium heat on double boiler. Whisk until me




Triple Chocolate Mousse Cake
   by sgre52160



Yield: 12 to 16 servings For the Bottom Layer 6 tablespoons (3 ounces) unsalted butter, cut into 6 pieces, plus extra for greasing pan 7 ounces bittersweet chocolate, finely chopped 3/4 teaspo




Triple-chocolate Mousse Torte
   by sgre52160



4 oz bittersweet (not unsweetened) or semisweet chocolate, chopped 4 oz milk chocolate, chopped 4 oz good-quality white chocolate (such as Lindt or Baker's), chopped 1/4 cup cold water 1 tbsp unf




Triple Chocolate Mousse Sundae
   by sgre52160



1 (2.8-oz) pkg dark chocolate mousse mix 2/3 cup cold milk 36 sliced almonds 1 1/3 cups chocolate ice cream 1/3 cup hot fudge ice cream topping 12 fresh raspberries Prepare mousse mix as direc




Chocolate Mousse Tart With Chocolate Chip Cookie Crust
   by sgre52160



For the choc chip cookie tart dough: 1/4 cup brown sugar 1 tsp pure vanilla essence 1/4 tsp salt 125g (4.5 oz/just over 1 stick) butter, room temperature 3 egg yolks 10.6oz/ about 2.5 cups) purp





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.