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Chocolate mousse in a dark chocolate cookie crust - Foodness Gracious

Double Chocolate Mousse Tart

A rich and sexy chocolate mousse tart with a chocolate cookie crust and chocolate shavings on top.
Prep Time 30 minutes
Total Time 30 minutes
Author Gerry Speirs


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.