Death by Chocolate Mousse Tart

Indulge in the ultimate chocolate experience with our no-bake Death by Chocolate Mousse Tart, featuring a rich Oreo crust, silky smooth chocolate mousse, and a decadent dark chocolate ganache. This easy, show-stopping dessert is guaranteed to satisfy your cravings and tantalize your taste buds, making it the perfect finale for any special occasion or a delightful treat for hot summer days.

Why You'll Want to Make Death by Chocolate Mousse Tart

• Effortless Indulgence: Beat the heat and skip the oven! This no-bake tart delivers a decadent chocolate experience without turning on the stove. Perfect for those hot summer days.

• Impress Your Guests: This show-stopping tart will surely be the dessert table's star. Its elegant presentation and intense chocolate flavor will leave your guests raving.

• Easier Than You Think: Don't be intimidated by the decadent description. Death by Chocolate Mousse Tart can be surprisingly simple to make.

• Customizable for Every Occasion: Dress up your tart with fresh berries, chocolate shavings, or whipped cream for a festive touch. It's perfect for birthdays, potlucks, or a romantic dinner.

Ingredients - Here's What You'll Need

Steps to Make Death by Chocolate Mousse Tart

1. To begin making the chocolate mousse, place seven ounces of Ghirardelli chocolate chips, two ounces of cubed butter, and half a cup of heavy whipping cream in a microwave-safe bowl.

2. Microwave the bowl in 30-second increments, stirring after each heating, until the chocolate is melted. This should take about a minute. Stir the mixture until fully emulsified and smooth.

3. Add the vanilla extract and salt, then stir them into the chocolate. Allow the mixture to cool to room temperature for about an hour, stirring occasionally so that it cools evenly.

4. While the chocolate mixture is cooling make the crust. Start by breaking up the Oreo cookies and placing them in a food processor fitted with the S-blade. Then, process the cookies until they are fine crumbs.

5. Transfer the crumbs to a bowl and add three ounces of melted unsalted butter.

6. Stir the butter into the crumbs with a fork until it resembles wet dirt.

7. Transfer the moistened crumbs to a non-stick 9-inch tart pan with a removable bottom. However, a regular 9-inch pie plate or springform cheesecake pan would work as well. Then, with your hands, press the crumbs into the bottom and sides of the tart pan to form the crust. Place the pan in the freezer for 15 minutes while finishing the mousse.

8. To finish the chocolate mousse, place a metal bowl and a pair of beaters for an electric hand mixer in the freezer for about 15 minutes. Once the bowl is properly chilled, add two cups of very cold, heavy whipping cream and the powdered sugar.

9. Place the freezer cold beaters in the electric hand mixer and beat the cream until stiff peaks form. Take care not to over beat the cream.

10. Use an ice cream scoop to add about half a cup of the whipped cream to the cooled chocolate.

11. Whisk the whipped cream into the cooled chocolate.

12. Add the remaining whipped cream to the chocolate mixture.

13. Use a rubber spatula to fold the whipped cream into the chocolate mixture.

14. Use an ice cream scoop to add the chocolate mousse to the prepared chilled crust.

15. Use a rubber spatula to gently smooth the chocolate mousse into an even layer. Then, place the filled pan in the refrigerator for two hours.

16. After the tart has been in the refrigerator for about an hour, prepare the chocolate ganache. Start by placing 13 ounces of Ghirardelli chocolate chips and 1 ¼ cups heavy whipping cream into a large microwave-proof bowl.

17. Microwave the bowl in 30-second increments, stirring after each heating, until the chocolate is melted. This should take about a minute and a half. Stir the mixture until fully emulsified. Allow the mixture to cool to room temperature for about an hour, stirring occasionally so that it cools evenly.

18. After the tart has been in the refrigerator for two hours and the ganache has cooled to room temperature for about an hour, carefully remove the tart from the pan and place it on a large serving plate or a cardboard cake round. Then, add about a cup of ganache to the top of the tart. 

19. Quickly smooth out the ganache into an even layer covering the entire top of the mousse.

20. Use an electric hand mixer to beat the remaining ganache for 5-6 minutes until it's lighter in color and of a piping consistency.

21. Place the whipped ganache in a piping bag with a large star tip. Pipe a border of large ganache swirls around the edge of the tart and a large mound of swirls in the center. Refrigerate the tart for at least four hours before serving.

Frequently Asked Questions

Recipe Tips and Tricks

• Pulse, Don't Pulverize: When making your crust, pulse the cookies or crackers in a food processor until finely ground, but avoid over-processing into dust. This will ensure a textural contrast between the smooth mousse and the crunchy crust.

• Whip to Stiff Peaks: Don't under-whip your cream! Whip it to stiff peaks, where the cream holds its shape and doesn't droop when you lift the beaters. Over-whipping can lead to curdling, so watch closely.

• Chill Thoroughly: Patience is key! Allow the tart to chill for at least 4 hours, or ideally overnight, to ensure the mousse sets completely. This will result in a clean cut and perfect texture.

• Leftovers? No Problem: The tart can be stored in the refrigerator for up to 3 days. However, the crust may soften slightly over time.