Chocolate Mousse Tart

  • Yield: 16 servings


3cups chocolate wafer crumbs
1/2cup melted butter
16ounces semisweet chocolate
2-- eggs
4-- egg yolks
2cups whipping cream
6tablespoons confectioners' sugar
4-- egg whites, at room temperature
4ounces semisweet chocolate
1teaspoon shortening
2cups whipping cream
-- Sugar to taste


  1. Mix the cookie crumbs and melted butter in a bowl.  Press over the bottom and side of a 10-inch springform pan.  Chill for 30 minutes.  Melt 16 ounces chocolate in a double boiler and cool slightly.  Add the eggs first and then the egg yolks to the chocolate, mixing well after each addition.  Beat 2 cups whipping cream in the mixing bowl until it begins to thicken.  Add the confectioners' sugar gradually, beating constantly until soft peaks form.  Beat the egg whites in a mixing bowl until stiff but not dry.  Fold a small amount of the whipped cream mixture and the egg whites into the chocolate mixture.  Fold the rest of the mixtures evenly into the chocolate.  Spoon into the tart shell.  Chill for 6 hours.  Melt 4 ounces chocolate with the shortening in a double boiler.  Coat the underside of waxy 2-inch leaves with the chocolate and chill or freeze until firm.  Peel the leaves carefully from the chocolate layer.  Place the tart on a serving plate and remove the sides of the pan.  Beat 2 cups whipping cream with sugar to taste in a mixing bowl until soft peaks form.  Spread 3/4 of the whipped cream over the tart.  Pipe the remaining whipped cream into a rosette in the center and trim with a decorative edge.  Arrange the chocolate leaves around the rosette.

Recipe reprinted with permission from The Junior League of Rhode Island’s A Tasteful Reflection of Historic Rhode Island (Providence, Rhode Island, 1995).