Menz Chocolate Mousse Tart

Menz Chocolate Mousse Tart


Chocolate Mousse


  • Step 1

    Place the sifted flour, almond meal, icing sugar, cocoa powder and chilled butter in a food processor and process until the mixture resembles fine breadcrumbs.
    Add FruChocs, egg yolk and water then process until dough just comes together.

  • Step 2

    Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc and cover with plastic wrap.
    Place in the fridge for 15-20 mins to rest.

  • Step 3

    Roll out pastry on a lightly floured surface.
    Line a 22cm cake tin with a removable base with pastry.
    Use a small sharp knife to trim excess.
    Place in fridge for 30 mins to rest.

  • Step 4

    Preheat oven to 180C.
    Line pastry with baking paper and fill with pastry weights or rice.

  • Step 5

    Bake for 15 mins.
    Remove paper and weights.
    Bake for a further 10-15 mins or until dry to the touch.
    Set aside to cool.

  • Step 6

    Meanwhile, to make the mousse, place chocolate in a heat-resistant bowl over a saucepan of gently simmering water. Stir until melted.
    Remove from heat.

  • Step 7

    Blend in combined egg-yolks and only 40g of the sugar.
    Cool slightly.

  • Step 8

    In a large bowl, whip cream until soft peaks form.
    Gently fold cream through chocolate mixture.

  • Step 9

    In a clean, dry bowl, beat egg-whites and remaining 30g of sugar until soft peaks form.

  • Step 10

    Lightly fold egg-whites into chocolate mixture until well combined.
    Poor into pastry base.
    Cover and chill for 3-4 hours or until set.

  • Step 11

    To make the chocolate ganache filling, combine chocolate and cream in a heatproof bowl over a saucepan of simmering water.
    Stir until smooth.
    Remove bowl from heat.
    Pour onto set mousse and refrigerate for 1-2 hours or until set.

  • Step 12

    Decorate using Fruchocs, coloured candies, edible flowers, orange coloured macaroons.

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