Chocolate Mousse Tart

"This is an old favorite that I used to make for special occasions. It is quite heavy and more like fudge, so serve small wedges, especially after a meal."
 
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photo by commercesd photo by commercesd
photo by commercesd
Ready In:
4hrs 20mins
Ingredients:
11
Serves:
12
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ingredients

  • 8 ounces semi-sweet chocolate chips
  • 5 tablespoons unsalted butter, room temperature
  • 5 large egg yolks
  • 14 cup superfine sugar
  • 1 14 cups heavy cream
  • 14 cup orange liqueur
  • 1 (9 inch) chocolate graham wafer pie crust
  • 1 (15 ounce) can whipped cream
  • 12 cup chocolate, shaved, for garnish
  • 12 cup pecans (optional)
  • 12 cup berries (optional)
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directions

  • In double boiler or bowl set over hot water, melt chocolate and butter, stirring.
  • Remove from the heat and mix in sugar until smooth.
  • Return to low heat and add yolks, 1 at a time, beating well after each.
  • Remove from heat and transfer to a large bowl. You can also put all ingredients into a blender at this point, pulsing after each addition.
  • Add cream and orange liqueur and mix well.
  • Sprinkle gelatin over 1/4 cup warm liquid, stirring until mixed well. Let stand for 1 minute. Fold into mousse mixture.
  • Spoon mousse into graham cracker pie shell and smooth over with spatula. May also be spooned into individual tart shells.
  • Refrigerate 3 to 4 hours to overnight until well chilled and set. Pie will have the consistency of fudge rather than a traditional mousse.
  • Top with whipped cream, pecans or berries and chocolate shavings. Cut into small wedges and serve.

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