Firstly and most importantly, it is a no bake recipe so you don’t need to break your head over baking. Out of sheer necessity and cravings (of my sister), I came up with this recipe. I wanted to make something that was easy, something that did not consume too much time. Hence, the birth of chocolate mousse tart with brittle but heavenly shell that perfectly complements the smooth and satiny mousse filling.
I have a soft corner for glossy, silky, almost devilishly luscious chocolate mousse. However, I never devoured a mousse tart that would perfectly suit my palate. One day I would complain about the shell other day about the mousse. I never liked using short crust pastry for this, it somehow did not appeal to my taste buds. I wanted something softer, something cushiony thereby I replaced the short crust pastry with no effort biscuit crumb.
Note: I used very less amount of sugar in this recipe. However, you can always add a tablespoon or more (to the tart shell and the mousse) to increase the sweetness. Also, I always add a good pinch of salt to any chocolate recipe. Firstly, it complements chocolate and secondly, it enhances and intensifies the flavor. Also, you can replace the single cream with double cream. It will become all the more gloopy and rich.
For the tart shell: (10 inch aluminum tart tin)
250 grams digestive biscuits
100 grams butter
I used a food processor for the base. Just put the biscuits and soft butter into the processor and blitz until it all comes together. It should look like wet sand. Press it into a tart tin using the back of a spoon or your knuckles. Leave it in the fridge to set for a good 60 minutes or so.
In case you don't want to use a food processor, just smash the biscuits in a ziplock bag and drizzle the melted butter over the biscuits. Mix well until it resembles the soft sandy texture and press it into the tart tin.
For the mousse:
200 grams dark chocolate
75 ml Single Cream
4 egg yolks
2 egg whites
1 tsp gelatin
¼ cup whole milk
6 tbsp of castor sugar
1 tbsp vanilla extract
A pinch of Salt
Heat a saucepan with water in it. Place a glass bowl on top of the saucepan making sure the water boiling water does not touch the underneath of the bowl. Chop the chocolate finely as it speeds up the melting process. Add the egg yolks one by one whisking thoroughly. Add 4 tbsp of sugar and let it melt into the chocolate mixture. Slowly pour the cream and incorporate it completely into the chocolate mixture.
Put the gelatin in 2 tbsp of milk to bloom. Sprinkle it over the liquid and set it aside for a few minutes until it absorbs the liquid. Now heat the remaining milk and add the bloomed gelatin to it. Stir continuously until the gelatin melts completely. Pour this into the chocolate and cream mixture and mix.
Whip the egg whites with sugar over the saucepan of hot water until firm and glossy.
Now, gently fold the egg whites into the chocolate until completely incorporated. Pour the mixture into the tart shell and let it stay in the fridge unto a good 6-8 hours.
Happy Eating.. !!! :)