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Home » Recipe Type » Tarts & Pies » Chocolate Mousse Tarts

Chocolate Mousse Tarts

By: Rosemary Published: February 6, 2021 Updated on: February 6, 2021

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Chocolate Mousse Tarts, for anyone who adores chocolate. An easy homemade tasty chocolate crust, filled with a creamy chocolate mousse. Perfect as a dessert for any occasion, even Valentine’s Day!

mousse tarts on a wire rack

I don’t know about you but I love chocolate, dark, milk and even white chocolate and now I had the pleasure of trying Ruby Chocolate, so what could be better than a chocolate pastry filled with chocolate mousse!?

Table of Contents

  • How to make it
    • Making the Pastry
    • Making the mousse
      • Never Miss a Recipe!
  • How to blind bake
  • What is Mousse?
  • What is the best type of flour to use for a crust?
  • What is the best chocolate to use for the mousse?
  • Can I substitute the chocolate pie crust?
  • How to Store it
  • How to freeze Pie Crust
  • More Chocolate Recipes
  • Chocolate Mousse Tarts
    • Ingredients  1x2x3x
      • PASTRY DOUGH
      • CHOCOLATE MOUSSE
      • *I used dark chocolate (55% cocoa) you could also make white or use a combination of half dark and half milk chocolate.
    • Instructions 
      • PASTRY DOUGH
      • CHOCOLATE MOUSSE
      • *Using a pastry bag with the large hole or star tip to add the mousse makes them a little fancier.
    • Nutrition

How to make it

Making the Pastry

Depending on which pastry you decide to use for this recipe I used my Chocolate Pie Crust. Once the dough is made and chilled, roll out the dough to 1/8 inch thickness and cut out with a round cookie cutter or if you wish a fancier one.

chocolate pastry dough ball on a wooden board

Place the cut outs in the prepared tart or muffin pan, prick the bottom of each tart a few times with the tongs of a fork.

tart cutouts in muffin tin

Place a small piece of parchment paper on top and fill with beans, rice or even sugar, blind bake the tarts. Let cool completely before filling.

parchment paper and beans on tarts

Making the mousse

Chop the chocolate into small pieces. In a small pot heat the milk to very hot, pour over chocolate, let sit for 30 seconds then stir to combine with a small whisk or spatula (if at this time the chocolate is still not completely melted, place over a simmering pot of boiling water, making sure water does not touch bottom of dish, and stir until melted) remove from heat and let cool.

melted chocolate in a white bowl and the whipped cream in a white bowl

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    In a large bowl beat whipped cream until firm peaks form, fold in cooled melted chocolate. If you find the mousse not thick enough, whip again until thickened (this can happen when making the white chocolate mousse).

    chocolate mousse with a spatula in a white bowl

    Fill each tart with the chocolate mousse, top with fresh fruit if desired. Refrigerate until serving.

    How to blind bake

    Prick the bottom of the tarts well with a fork. Cover the bottom of the crusts with parchment paper and add dried beans or pie weights on top, bake in a pre-heated 350F (180C) oven for approximately 12-15 minutes (if the tarts are not baked, then bake for an additional 3-5 minutes without the beans and parchment paper).

    What is Mousse?

    Classic Mousse is made of 4 ingredients, eggs, dark chocolate, sugar and vanilla. It is a soft light creamy dessert that can be either sweet or savory. This “Mousse” is an egg free version. Fast and easy.

    chocolate mousse in a glass with a spoon

    What is the best type of flour to use for a crust?

    If you want to make cookies with this dough with any leftovers then you should use a higher protein all purpose flour with at least 11-12% protein. If you are going to use it for just pies or tarts then it’s best to use a pastry flour or 00 flour which has a protein count of 8-9% protein. The lower protein will give you a more tender and flakier crust. The higher protein will keep the cookies from spreading.

    What is the best chocolate to use for the mousse?

    I used a good quality dark chocolate (55% cocoa) but if you prefer you can substitute with white chocolate or even do a half and half with dark and milk chocolate. Anyway is a good way! Just be sure to stay away from chocolate chips they may contain the ingredient soy lecithin that helps the chip hold it’s shape, that is why chocolate chips are not meant to be melted. When they are melted the chocolate is thick and sometimes grainy.

    Can I substitute the chocolate pie crust?

    If you do not want to use a chocolate crust then by all means you can substitute with an Italian Pie Crust, a Brown Sugar Dough or even a Classic Pie Crust. Or you can skip the crust completely and serve the mousse on it’s own with some fresh berries on top.

    up close mousse tart

    How to Store it

    The pastry dough can be made in advance and kept refrigerated for up to 2-3 days. Make sure to wrap it tightly with plastic wrap before storing.

    How to freeze Pie Crust

    This recipe makes enough for a 2 pie crust, I used half the recipe for these tarts, the other half I froze. To freeze the dough, wrap it in plastic and place in a freezer bag or an air tight container. It will keep in the freezer for about three months. The dough should be thawed in the refrigerator, then roll it out as per your recipe instructions.

    More Chocolate Recipes

    Italian Chocolate Pie

    Thick Italian Hot Chocolate

    Homemade Chocolate Liqueur

    Big Double Chocolate Chip Muffins

    So if you are looking for a delicious dessert idea then I hope you try these Chocolate Mousse Tarts, and why not top them with some sliced kiwi or mandarin orange or even fresh or frozen berries, you decide. But be sure to let me know what you think. Enjoy!

    mousse tarts on a wire rack

    chocolate mousse tarts on a wire rack

    Chocolate Mousse Tarts

    Rosemary Molloy
    Chocolate Mousse Tarts, for anyone who adores chocolate. An easy homemade tasty chocolate crust, filled with a creamy chocolate mousse.
    4.25 from 4 votes
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    Prep Time 30 mins
    Cook Time 20 mins
    Total Time 50 mins
    Course Dessert
    Cuisine American/Italian
    Servings 6 tarts
    Calories 386 kcal

    Ingredients
      

    PASTRY DOUGH

    • 1 (I used my Chocolate Pastry Dough). Half the dough will make 6 tarts, using a 3 ½ inch (9cm) cookie cutter.

    CHOCOLATE MOUSSE

    • 4 ounces dark or white chocolate (chopped into small pieces)* (114 grams)
    • 1/4 cup milk (whole or 2%) (60 grams)
    • 1 cup cream whole/whipping/heavy (250 grams)

    *I used dark chocolate (55% cocoa) you could also make white or use a combination of half dark and half milk chocolate.

      Instructions
       

      PASTRY DOUGH

      • Pre-heat oven to 350F (180C). Grease and flour a 6 cup muffin tin.
      • Depending on which pastry you decide to use for this recipe I used my Chocolate Pie Crust. Once the dough is made and chilled, roll out the dough to 1/8 inch thickness and cut out with a round cookie cutter or if you wish a fancier one. 
        Place the cut outs in the prepared tart or muffin pan, prick a few times with the tongs of a fork, then place a small piece of parchment paper on top and fill with beans, rice or even sugar, bake for approximately 12-15 minutes, remove parchment paper and beans and bake again for approximately 3-5 minutes (test with doneness with a toothpick), remove from oven and let cool completely.

      CHOCOLATE MOUSSE

      • Chop the chocolate into small pieces. In a small pot heat the milk to very hot, pour over chocolate, let sit 30 seconds then stir to combine with a small whisk or spatula (if at this time the chocolate is still not completely melted, place over a simmering pot of boiling water, making sure water does not touch bottom of dish, and stir until melted) remove from heat and let cool.
      • In a large bowl beat whipped cream until firm peaks form, fold in cooled melted chocolate and mix until completely combined. If you find the mousse not thick enough, whip again until thickened (this happens when I make it with white chocolate). Fill each tart* with the chocolate mousse, top with fresh fruit if desired. Refrigerate until ready to serve. Enjoy!

      *Using a pastry bag with the large hole or star tip to add the mousse makes them a little fancier.

        Nutrition

        Calories: 386kcalCarbohydrates: 24gProtein: 4gFat: 30gSaturated Fat: 16gTrans Fat: 1gCholesterol: 56mgSodium: 139mgPotassium: 206mgFiber: 3gSugar: 5gVitamin A: 607IUVitamin C: 1mgCalcium: 56mgIron: 3mg
        Keyword chocolate mousse, chocolate mousse tarts, chocolate mousse without eggs, chocolate tarts
        Tried this recipe?Let us know how it was!

        Updated from November 20, 2015.

        Chocolate Mousse Tarts, the perfect simple,easy, light dessert recipe, made with a flaky pastry dough and an eggless creamy dark or white chocolatey mousse.|anitalianinmykitchen.com

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          1. Mary says

            February 17, 2017 at 7:46 pm

            5 stars
            I just made these the other day and they were fantastic, everyone loved them. Thanks for sharing.

            Reply

          Hi, I'm Rosemary.

          Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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