Cherry Chocolate Mousse Tart - The Sweet Rebellion
7613
post-template-default,single,single-post,postid-7613,single-format-standard,bridge-core-2.3.3,qode-quick-links-1.0,qodef-qi--no-touch,qi-addons-for-elementor-1.7.1,qode-page-transition-enabled,ajax_fade,page_not_loaded,,qode_grid_1300,qode-content-sidebar-responsive,qode-theme-ver-28.7,qode-theme-bridge,disabled_footer_top,qode_header_in_grid,wpb-js-composer js-comp-ver-7.6,vc_responsive,elementor-default,elementor-kit-6023

Cherry Chocolate Mousse Tart


As far as fruit goes, cherries are kind of in their own league! With their juicy sweet flavour and rich ruby colour, they elevate any dish and this Cherry Chocolate Mousse Tart is no exception. It’s an absolute showstopper and the best part is that achieving the 4 glorious layers requires just 7 ingredients!

The base is a simple chocolate cookie crust, which is topped with a layer of fresh cherry halves. Next is a simple 2-ingredient chocolate mousse, followed by dollops of thick Chantilly cream. To crown it all off, a generous amount of beautiful fresh cherries! And there you have it, a beautiful but simple dessert that combines chocolate and fresh cherries in the most delicious way!

This post is sponsored by Cherry Time. All text and options are 100% my own.

Ingredients:
(serves 8)


For the base:
200g Oreos
60g salted butter, melted

For the Chocolate Mousse Filling:
200g Cherry Time cherries, pitted
125g dark chocolate
250ml cream

For the Chantilly Cream::
200ml cream
15ml icing sugar (1 tbsp)
5ml vanilla extract or essence (1 tsp)

200g fresh cherries, to decorate

Directions:

  • Process the biscuits until you have fine crumbs. Stir in the melted butter. Press the base into a greased rectangular tart tin.
  • Slice the cherries in half and set aside.
  • Finely chop the chocolate and place in a bowl. Heat 100ml of the cream until just starting to bubble.
  • Pour over the chocolate and wait 1 minute. Whisk the ganache until smooth then cool to room temperature.
  • Whip the remaining 150ml cream to soft peaks. Stir in 1/3 of the cream into the ganache, then gently fold in the rest.
  • Place the halved cherries onto the base, then top with the chocolate mousse and spread it evenly.
  • For the topping, whip the 200ml cream to soft peaks then add the icing sugar and vanilla essence and beat until stiff.
  • Just before serving, top the tart with the Chantilly cream and decorate with fresh cherries.


No Comments

Post A Comment

eight − five =