Simple Chocolate Mousse Tart with Candied Violets

an incredibly elegant, rich chocolate mousse tart that comes together with only 4 ingredients. candied violets add the most charming fresh touch

• This recipe was developed in partnership with Kerrygold USA. As always, all opinions are 100% my own. Thank you for continuing to support the brands that make Lion’s Bread possible.

Simple doesn’t always mean easy

This might seem like an oxymoron, but the method to making this Chocolate Mousse Tart here is very simple. There are only a few steps, but the executing each step correctly is important. A peanut butter and jelly sandwich is easy. Making chocolate mousse is more advanced, even though we’re only dealing with 2 ingredients.

For starters, we’re making a graham crackers crust, and pressing it into a removable bottom tart pan, like this one. Rather than using your hands to press in, I like to use the back of a glass or a measuring cup, and really tamp down the crumbs on the bottom, and press them tightly up the sides so that they stay in place. Then, you’re going to bake the crust, and set it in place. Make absolutely sure that the crust is completely cooled before pouring int he chocolate mousse. If you pour cool mousse into a hot crust, you’ll end up with chocolate milk with crumbs.

To make the chocolate mousse, you’ll melt chocolate gently and slowly in 15 second intervals in the microwave. Stir after each interval, even if the chocolate doesn’t appear to have melted at all (things are happening, trust.) Don’t overheat your chocolate or it will burn and seize up. Heat the chocolate until it’s 80% melted, and then continue to stir until completely melted. Then, you have to set it aside to cool to room temperature before mixing it into the cool whipped cream.

Here’s the thing about making whipped cream. You want to whip until soft/medium peaks. You can always keep mixing, but once you’ve over-mixed, you can’t get that soft/smooth texture back. Then, I add about 1/2 cup of the whipped cream to the melted chocolate, and whisk it in to first lighten up the chocolate. This helps the chocolate incorporate more easily into the larger amount of whipped cream. Then, I add the chocolate cream to the plain, and fold it in gently but thoroughly, until no streaks of chocolate remain.

I pour the chocolate mousse into the cooled chocolate graham cracker crust, and smooth the top using a small offset spatula. At this point, it’s very important to let the tart chill (uncovered) in the refrigerator for at least 2 hours, to let it set up.

How to make a graham cracker crust

Ok, I LOVE a graham cracker crust. Why? It’s incredibly easy to make, gives any tart a guaranteed light crispy crunch, super versatile, and is press-in. Truly doesn’t get easier, and I find that most everyone loves a graham cracker crust. For this tart, I’m using chocolate graham crackers. Everything we love about the graham flavor and texture, but with a dark chocolate flavor, and not overly sweet.

Ingredients

• Chocolate graham crackers – Any brand of chocolate graham cracker will work here. If you can’t find chocolate graham crackers, you can use chocolate biscuits, even Oreos will work in a pinch,
• butter – the ingredient list is short. Use the best tasting grass fed butter you can find – I always use Kerrygold Pure Irish butter. I’m using unsalted here, because I want to be able to control the amount of salt in this Chocolate Mousse Tart.
• dark chocolate – I use very good quality dark chocolate, with fruity depth of flavor. Using 70% cacao high quality chocolate like Valrhona, Guittard, Callebaut, or Scharffenberger will
  give you the best chocolate cake of your life, I promise. Since there are only a few ingredients in this recipe, try to get the best you can.
• heavy whipping cream – go with an organic grass fed cream, unsweetened of course. Make sure you’re using plain heavy cream, not half and half.

How to Make Candied Violets

Full disclosure, I never really understood or appreciated the beauty of candied flowers until I developed this recipe. When you use edible flowers with vibrant hues like violets or pansies, they’re 100x more beautiful than any piped buttercream flower, and infinitely more interesting and unique.

The process of making candied violets is actually really simple. You’ll need a single egg white, a splash of vodka or water, granulated or superfine sugar, and a paint brush. First, line a baking sheet or large plate with parchment paper. Then, take a single violet, and brush it lightly with the lightly beaten egg white/vodka mixture on both sides. Once the petals are thoroughly coated, use a small teaspoon to sprinkle sugar all over the front and back of the flower petals. Set the candied violets on the parchment lined baking sheet to thoroughly dry and solidify.

It should take about 2 hours for the violets to dry completely. Just before serving, decorate the top of the tart with the gorgeous candied flowers. So charming, super unique and memorable.

Make it advance/How to Store

This Simple Chocolate Mousse tart with Candied Violets can be made the day before planning to serve, and kept refrigerated. Be sure to remove the tart from the fridge about 20-30 minutes prior to take the chill off, which really enhances the flavor. Any leftovers should be stored in the fridge, wrapped in plastic wrap if possible or kept airtight. Once refrigerated, the violets will wilt and lose their candied crunch/snap. If you’re planning to make this tart in advance, wait to decorate with the candied flowers until right before serving.

Love this recipe? Be sure to check out

Flourless Chocolate Molten Cakes, Chocolate Olive Oil Cake, Double Chocolate Flourless Brownies with Roasted Hazelnuts

I can’t wait for you to make this incredibly simple, delicious, but super impressive tart. I love seeing my recipes coming to life in your kitchens, so be sure to tag me @lions.bread if you make any of the recipes from my site 🙂

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I cannot wait for you to make this Simple Chocolate Mousse Tart with Candied Violets, and I really hope that you love it as much as we do! Leave a comment below and let me know what you think 🙂

xo – LeAnne

Print

Simple Chocolate Mousse Tart with Candied Violets

an incredibly elegant, rich chocolate mousse tart that comes together with only 4 ingredients. candied violets add the most charming fresh touch

Course Dessert

Keyword candied violets, chocolate mousse, chocolate tart, easy dessert

Prep Time 30 minutes

chill time 2 hours

Ingredients

Ingredients

Crust:

• 12 chocolate graham crackers or chocolate biscuits 180 g
• 7 tablespoons Kerrygold unsalted butter melted, 100 g
• 1/4 teaspoon kosher salt 1 g

Filling:

• 1 1/4 cup heavy whipping cream cold, 285 g
• 1 1/4 cup high quality chocolate chopped, 175 g
• 1 teaspoon pure vanilla extract

Candied Violets:

• 15-20 violets
• 1 egg white
• 1 teaspoon vodka or water
• 1 cup granulated or superfine sugar 200 g

Instructions

Instructions:

1. Preheat the oven to 350 degrees F.
2. Add the chocolate graham crackers to a blender or food processor and blend on high until finely crushed. Pour the cookie crumbs into a bowl, and add the melted butter and kosher salt. Use a fork to combine thoroughly until all the crumbs are moistened, and the mixture clumps together slightly.
3. Spray a removable bottom 9-inch tart pan with nonstick cooking spray. Pour the buttery crumbs into the prepared pan. Use the bottom of a glass or a small measuring cup to press the crumbs firmly up the sides of the pan and over the bottom in a thin layer. Place the tart pan on a baking sheet, and bake for 15 minutes. Remove from the oven and allow to cool.
4. Add the chopped chocolate and 3 tablespoons of the heavy cream to a microwave safe bowl. Heat the chocolate and cream on medium power in 10 second intervals. Stir the chocolate after each interval until it is mostly melted. Keep stirring until the chocolate is completely melted. This should take about 30-40 seconds. This step can also be done in a double boiler - a heatproof bowl, set over a small pot of simmering water. Allow the chocolate and cream to cool for 5 minutes.
5. Beat the remaining heavy whipping cream with a whisk (or an electric hand mixer or stand mixer) for about 5 minutes until the cream reaches soft peaks. Spoon 1/4 cup of the whipped cream into the melted chocolate. Gently stir the whipped cream in. The chocolate should look very creamy. Pour the chocolate cream mixture into the larger bowl of whipped cream, and use a rubber spatula to gently fold the chocolate into the cream until completely combined, and no streaks of chocolate remain.
6. Pour the chocolate mousse into the cooled crust, and use a small offset spatula to smooth out the top. Refrigerate for at least 2 hours.
7. Make the candied violets: Add the egg white and voda into a small bowl, whisk until frothy, about 30 seconds. Use a small paint brush to light brush the petals and the back of a violet. Then, hold the violet over the bowl of sugar, and use a spoon to gently sprinkle sugar over the petals and the back of the flower. Make sure that the flower is thoroughly coated, then tap off the excess. Place the candied violet onto a parchment lined baking sheet to dry. Continue with the rest of the violets, one at a time. Allow to dry at room temperature for about 1 hour.
8. For the best flavor, remove the tart from the refrigerator about 20 minutes before serving. Just before serving, arrange the violets on top of the tart. Enjoy!

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• The post Simple Chocolate Mousse with Candied Violets first appeared on Lion’s Bread Blog, all rights reserved.