With each day more scorching than the last I’ve packed up my baking trays and I’m giving no bake desserts a try.
This chocolate mousse tart is just something else, it takes a few minutes to whip up and an hour to set into a cookie shell. What’s not to like?
The chocolate mousse is exactly how a mousse should be, rich, indulgent and luxurious.
200g dark chocolate, finely chopped
25g unsalted butter
3 eggs, separated, at room temperature
1 teaspoon vanilla extract
250ml (1 cup) double thick cream
1 pack coconut tea biscuits
3 tablespoons unsalted butter
1. Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Set aside for 5 minutes to cool slightly.
2. Use a metal spoon to stir the egg yolks and vanilla into the chocolate mixture. Don’t overstir, or the chocolate can harden.
3. Use an electric beater to beat cream in a bowl until soft peaks form – the cream should just cling to the beaters when you lift them.
4. Gently fold half the cream into the chocolate mixture until it’s almost combined. Fold in the remaining cream.
5. Crush the tea biscuits and melt the 4 tablespoons of butter and mix together, place into a tart tin and press down evenly and refrigerate.
6. Pour the chocolate mousse into the tart tin and refrigerate for an hour before serving.