Restaurants›Royal Boucherie›Chocolate Mousse Tart Recipe

Chocolate Mousse Tart Recipe

Inspired by Royal Boucherie
Time2h
Serves8

strawberry, blueberry, hazelnut praline, marshmallow

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Ingredients

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Tart Crust

Method

Preparation

1

Make the Tart Crust

In a bowl, combine flour, cocoa powder, powdered sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in egg yolk and cold water until dough forms. Press into a tart pan and refrigerate for 30 minutes.

2

Bake the Tart Crust

Preheat the oven to 350°F (175°C). Blind bake the tart crust for 15-20 minutes. Allow to cool completely.

3

Prepare the Chocolate Mousse

Melt dark chocolate in a double boiler. In a separate bowl, whip heavy cream with sugar and vanilla until soft peaks form. Dissolve gelatin in water, then combine with melted chocolate. Gently fold in whipped cream until fully combined.

4

Assemble the Tart

Pour the chocolate mousse into the cooled tart crust, smoothing the top. Refrigerate for at least 4 hours or until set.

5

Add Toppings

Once the mousse is set, top with fresh strawberries, blueberries, hazelnut praline, and mini marshmallows just before serving.