There’s loads of reasons why I love Valentine’s Day. Obviously the love and romance would be high up there, but whoa..let’s not forget about the chocolate.
I have a serious love for chocolate and this chocolate mousse tart does not disappoint. I used a dark chocolate with 72% cacao, nice and dark but not too bitter. I can almost garuntee that if you make this no-bake chocolate mousse tart for your sweetheart, you will score major love points. You’re very welcome.
I’ll be going out for dinner this year, but on the 13th, the day before Valentine’s Day and we had to make the reservation weeks ago. It gets way too crazy on the 14th, sometimes the best idea for date night is when you cook at home. Make this tart the day before and all you have to do is let it come to room temperature as you tuck into your main course. It couldn’t really get easier, did I mention it was no-bake?
This chocolate mousse tart is rich and you can tell by the ingredient list. Chocolate, mascarpone cheese, heavy cream, and egg yolks. Because it’s no-bake you might be wondering about the egg yolks? No need to worry because if you use Safest Choice Eggs, you’ll be set. Davidson’s Safest Choice Eggs are pasteurized making them safe to use in amazing recipes like this.
The eggs are dipped in an all natural water bath, hours from being laid and heated to exactly the right temperature to kill possible bacteria and avoid any risk of salmonella. This is good news for me because I love my eggs with a really runny yolk. Happy Valentine’s Day!
Here’s some more chocolate mousse recipes for you!
Wonky Wonderful- Chocolate Mousse
Baker Bettie- Chocolate Mousse (how-to)
Two Peas and Their Pod- Easy Chocolate Mousse
This post was sponsored by Davidson’s Safest choice Eggs, all thoughts and opinions are my own.
Double Chocolate Mousse Tart
For The Crust
- 12 ounces dark chocolate shortbread cookies
- 2 ounces dark 72% chocolate
- 1 stick unsalted butter 4oz
For The Filling
- 8 ounces dark 72% chocolate
- 8 ounces mascarpone cheese at room temperature
- 2 egg yolks- keep the whites for later
- 1 1/4 cups heavy cream
- 4 tablespoons sugar
- 2 ounces dark chocolate
- 2 ounces white chocolate
- In a food processor, crush the cookies until fine. Transfer to a mixing bowl.
- Melt the butter in a pan and add the chocolate. Stir until smooth.
- Add to the crushed cookies and stir well.
- Pour the mixture into a 9 inch spring from or deep pie pan and spread out evenly making sure to push it about 1 1/2 inches up the side of the pan.
- Place the crust in the refrigerator and chill for at least 15 minutes.
- For the filling, melt the chocolate and transfer to a bowl.
- Add the mascarpone cheese and whisk well making sure there are no lumps.
- Add the egg yolks and whisk well.
- Beat the cream until soft peaks, gradually fold in the chocolate mixture making sure the whole mixture is free from streaks of cream.
- Using a stand mixer, whisk the egg whites until they start to thicken.
- Gradually add the sugar until the mixture thickens to meringue style soft peaks.
- Fold the meringue into the mousse.
- Transfer the mousse to the chilled cookie crust, spreading it out and making it even.
- Chill the tart in the refrigerator for at least 3 hours or overnight.
- Melt the dark chocolate and white chocolate. Pour the dark chocolate onto a marble slab or large cookie tray. Spread it out thinly.
- Do the same with the white chocolate and drizzle it over the dark chocolate.
- using a spatula spread the white chocolate through the dark chocolate mixing the two together.
- Make sure to spread it thinly, this way it'll dry faster.
- Once dry to the touch, take a large chopping knife and scrape the chocolate creating shavings and curls. Work quickly before it starts to melt. Transfer the shaved pieces to a plate and keep in the fridge until ready to place on top of the mousse tart.
- Bring the tart to room temperature 1 hour before serving.