Milk Chocolate Mousse Tart

Chocolate mousse has always been one of my favorite desserts. But I never get to eat it! Why isn’t it on every single dessert menu out there? It’s been literally a decade since I’ve even seen it on a menu anywhere. Has chocolate mousse officially become a retro dessert? It was front and center on the dessert menu at the restaurant where I worked right after college during those 6 months when my parents let me “find myself” before making me get a real job. The chef made it fresh and it was stored in a massive stainless steel bowl covered with plastic wrap in the walk-in refrigerator.

When people ordered it, I spooned it into a pretty dish, topped it with whipped cream (also made in-house), and people gobbled it up. And I’ll admit something gross – any chance I got, I snuck a spoonful of that mousse. I never used the same spoon twice, I swear! But man, that stuff was good.

Chocolate mousse is simple, and when you have a good recipe for it, you don’t need to fuss with it at all. Unless you’re pouring it into a chocolate crust, of course. And that brings us to this Milk Chocolate Mousse Tart.

What you need to make this Milk Chocolate Mousse Tart

Because what could be better than chocolate on chocolate? Not much, my friends. Not much. Oh, and did I mention that the crust is made of Oreos? So ridiculous. To make this tart, you’ll need only butter and Oreos for the crust, then just a few more ingredients to make the mousse.

The mousse itself is a simple yet glorious blend of milk chocolate, cream, sugar and vanilla. Prep it in the morning so that it can chill in the refrigerator for most of the day. Don’t panic if you don’t have a full day to chill it, but give it at least an hour or two in the fridge.

Special Equipment for Milk Chocolate Mousse Tart

You’ll need a tart pan with a removable bottom to make this tart. You’re going to prep the tart pan the same way that you’d prep a springform pan: just cut a circle out of parchment paper to fit the bottom of the pan, then spray the parchment and sides of the pan with nonstick cooking spray. Your tart will lift out beautifully and with no drama. And if you don’t have a tart pan, you can absolutely use a springform pan instead.

The Toppings

As for the toppings – berries are seasonal and beautiful, so don’t be shy, load ’em on there. But if it’s not berry season and you’re really craving this Milk Chocolate Mousse Tart (and why wouldn’t you?), try cherries, orange slices or even pecans instead. Or simply leave it naked! You can’t go wrong.

This tart is insanely rich. Just a small sliver’ll do ya, and this is coming from someone who always wants the big piece of cake! I hope you’ll make this Milk Chocolate Mousse Tart and love it. Let me know! Enjoy!

Milk Chocolate Mousse Tart

A dark chocolate cookie crust filled with rich, creamy milk chocolate mousse – an easy and elegant dessert!

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Prep Time 25 minutes mins

Cook Time 10 minutes mins

chilling 2 hours hrs

Total Time 2 hours hrs 35 minutes mins

Course Dessert

Cuisine American

Servings 10

Ingredients

  

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• 10 oz. chocolate sandwich cookies like Oreos (approximately 26 cookies)
• 6 Tbsp. unsalted butter melted
• 12 oz. milk chocolate chips
• 8 oz. heavy cream
• 2 Tbsp. sugar
• 1 tsp. vanilla extract
• 2 cups fresh mixed berries rinsed and dried

Instructions

 

• Preheat oven to 350 degrees. Place a tart pan with a removable bottom on top of a sheet of parchment paper. Trace a circle around the pan, and cut it out. Place the parchment circle into the pan. Coat the parchment and sides of the pan with nonstick cooking spray. Set aside.
• Place cookies into a food processor and pulse until cookies are crumbled into a semi-fine crumb. With the motor running on low, pour the melted butter through the feeder of the food processor until just combined. Dump the crust into the tart pan and press firmly down and up the sides until the pan is covered. Bake for 8 minutes. Allow to cool completely.
• In a large bowl, beat the heavy cream and sugar until stiff peaks form. Set aside.
• In a double boiler set over medium heat, melt the chocolate and vanilla extract until smooth, stirring often. Fold the melted chocolate into the whipped cream. Do this slowly to avoid breaking the air bubbles. Pour mixture into the cooled tart crust. Cover and refrigerate at least one hour and up to several hours.
• When ready to serve, uncover the tart and arrange berries on top.

Keyword chocolate, dessert, easy

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