Chocolate Mousse Tart
Ingredients
Base
- 150 g crushed Maisena biscuits
- 40 g Sicao 50% dark cocoa powder
- 70 g melted butter
Filling and topping
- 400 g Sicao Mais milk chocolate coating
- 200 g heavy cream
- 200 g whipped cream
Preparation
In a bowl, combine the crushed biscuits and chocolate powder and mix well.
Add the melted butter and stir until incorporated.
Line the bottom and sides of a 20 cm round pan with removable bottom.
Refrigerate the base for 30 minutes.
In a bowl, melt the chocolate and add the heavy cream, then mix well.
Set aside 200 g of the ganache for the topping.
Incorporate the whipped cream into the remaining ganache and use to fill the tart.
Notes
This recipe yields one 20 cm round tart weighing 900 g.
Store at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 30 days.
