I found this recipe in Susie Fishbein's "Passover by Design". The series of cookbooks is quite lovely; I envy the cast of contributors who make the books so attractive. The photo of the mousse tart stopped me with mouth watering chocoholic desire.
I have never baked chocolate mousse so I'm surprised at how well it forms a crust. Puffing up in the oven, it deflates while chilled in the refrigerator forming a nice indentation to pile the mousse.
While doing a demonstration a couple of weeks ago, a woman mentions that this can be frozen. I wouldn't have guessed that assuming that egg whites are too temperamental. I love the conversations I have with people; I'm always learning new things.
I did make 1 1/2 times the recipe and use a tart shell with a removable bottom. My springform pans are all dairy and I make Passover desserts pareve. Yes, real dairy would make a big difference. And, Passover chocolate chips, available to most home cooks for projects like this, aren't always the best chocolate. That said, it's chocolate and it beats what we ate in Egypt!
I like the way the tart pan forms a scalloped edge on the crust. Piping the mousse onto the crust adds some texture. I did use a little cherry preserves spread on the crust before adding the mousse. Yum! Watch the video for instructions....I have to get back to the kitchen!
|Number of servings:||12 - 16 (it's rich!)|
|Main Ingredient(s):||Chocolate Chips|
|Skill Level:||2 (1 Easy - 5 Hard)|
|Estimated POINT value:|
This is 1 1/2 times the original recipe and I used a 10" tart pan.
- nonstick cooking spray or margarine to coat the pan
- 1 tablespoon sugar for coating the pan
- 1/2 cup sugar, divided
- 18 ounces chocolate chips or good quality block semisweet chocolate, chopped
- 1 1/2 cup (3 sticks) unsalted butter or margarine
- 2 tablespoons vanilla extract
- 3/8 teaspoon salt
- 9 eggs, separated
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Chocolate Mousse Tart (non-gebrokts, gluten-free)
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