Bittersweet Chocolate Mousse Tart

Sometimes you just need something ooey-gooey chocolate. For me, this is it: a decadent, creamy slice of pure chocolate mousse atop a cookie crust. The slice pictured was almost too rich--a sliver is all you need.

Bittersweet Chocolate Mousse Tart
Serves 8-12

Crushed cookies for a bottom crust (I used 20 small sugar-free shortbread-type cookies)
4 tablespoons unsalted butter, melted
6 ounces unsweetened chocolate
1/2 cup sugar or sugar substitute
2/3 cup hazelnut-flavored sugar-free coffee creamer
2/3 cup heavy cream
4 large egg yolks, whisked well
1/8 teaspoon instant espresso powder
1 tablespoon vanilla extract

Preheat oven to 300*F. Lightly grease an 8-inch tart pan (mine has a removable bottom, which I recommend for ease of removal) and wrap the exterior with aluminum foil.

Combine crushed cookies with melted butter in the bottom of prepared tart pan. Set aside.

Combine chocolate, sugar, creamer and cream in a heavy-bottomed saucepan. Set over low heat and cook until chocolate is completely melted and mixture is smooth, stirring frequently to prevent the chocolate from scorching on the bottom and sides of pan. Remove from heat and cool slightly for 5 minutes.

While whisking, pour a dollop (about 2-4 tablespoons or so) of hot chocolate mixture into whisked egg yolks. Continue to add hot chocolate mixture slowly while whisking in. When fully incorporated, add espresso powder and vanilla extract. Mixture will be thick.

Gently pour chocolate into prepared tart pan. Tap gently on the counter to help remove bubbles.

Place a folded tea towel in the bottom of a large baking pan and place foil-wrapped tart pan on top. This will prevent the tart from sliding around and ensure slow, even heating--see photo at right. Pour boiling water into outer pan to about 1-inch depth. Carefully place in preheated oven and bake for 45 minutes or until top is set (does not leave a mark when you gently touch surface with finger). Remove from oven and cool 5 minutes.

Carefully remove tart pan from water bath. Cool on the counter to room temperature, then transfer to the refrigerator to chill for at least 2 or 3 hours.

Gently remove tart from pan. Serve garnished with berries, coulis, whipped cream or other desired toppings.



This is my entry to Tasty Treats' foodblogging event, For the Love of Chocolate. The roundup--part 1 and part 2--offer dozens of fabulous-looking chocolate desserts. Take a look and enjoy!