This Chocolate Mousse Tart is truly one of the most impressive chocolate desserts you can make—and it’s so much easier than it looks! Silky, rich, and melt-in-your-mouth delicious, it’s the perfect make-ahead dessert for any occasion. SO good!
Best Ever Chocolate Tart
Whether you call it a chocolate mousse tart, chocolate ganache tart, or simply a chocolate tart, be warned—you’ll be asked to make this again and again! Chocolate lovers and even those who aren’t will fall for this dessert.
It’s rich, indulgent, and super sophisticated, with the silkiest, lightest chocolate filling nestled in a crisp graham cracker crust. Truly an impressive treat that steals the show every time! I made it for our Thanksgiving dinner this year and it was the first one to disappear before all the pies!
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SUMMARY
- Only 5 Ingredients: Don’t be fooled by the ingredient list—it might look long, but this recipe actually uses just 5 basic ingredients. They’re often repeated because they’re used at different stages, making the process simple and manageable.
- Best Texture: The combination of a crisp graham cracker crust, light and airy chocolate mousse, and rich, silky chocolate ganache is irresistible. Each bite is pure indulgence!
- Incredible Taste: This is hands-down one of the best-tasting chocolate tarts you’ll ever make, and it’s guaranteed to be requested again and again.
- Perfect Make-Ahead Dessert: It’s an ideal make-ahead chocolate dessert for parties, get-togethers, or an elegant after-dinner treat—easy to prep, impressive to serve, and always a hit!
Tips for Success
- Chocolate: Use a high-quality chocolate like Ghirardelli—it makes a noticeable difference in flavor and texture.
- Tart Pan: A 9½-inch tart pan with a removable base works best. If you don’t have one, a 9-inch springform pan is a great substitute.
- Graham Crackers: You’ll need about 12 full sheets to make 1½ cups of crumbs for the crust.
- Make-Ahead: This tart can be prepared ahead of time and refrigerated for up to 4 days, making it perfect for parties or gatherings.
- Serving Tip: For the best texture and flavor, let the tart sit at room temperature for at least 30 minutes before serving.
Chocolate Mousse Tart
Equipment
Ingredients
For the crust
- 1 ½ cups graham cracker crumbs (150 grams)
- 6 tablespoons melted unsalted butter (84 gms)
For the chocolate mousse
- 1 cup heavy cream (240 grams) divided
- 8 ounces semi-sweet chocolate chips (226 grams or 1 ⅓ cups) (I recommend Ghirardelli)
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
For the chocolate ganache
- ½ cup semi-sweet chocolate chips (85 grams) (I recommend Ghirardelli)
- 4 tablespoons unsalted butter (56 gms)
- ¼ cup heavy cream (60 gms)
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Instructions
Make the crust
- Prep. Preheat the oven to 350°F (180°C). Lightly coat a 9½-inch tart pan with a removable bottom with nonstick cooking spray. (You can also use a 9-inch springform pan.)
- Make the crust. In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom and about 1 inch up the sides of the tart pan. Bake for 8–10 minutes, or until set and lightly golden. Remove from the oven and let it cool completely on a wire rack before adding the filling.
Make the chocolate mousse
- Melt chocolate. Place the chocolate chips (8 ounces) in a heatproof bowl. In a separate microwave-safe bowl (or saucepan), heat ½ cup cream until very hot but not boiling. Pour the hot cream over the chocolate and let it sit for a few minutes to soften. Stir until smooth, then mix in the vanilla and salt. Let the mixture cool.
- Finish. Add the remaining ½ cup of cream to a mixing bowl and beat until stiff peaks form. Using a rubber spatula, gently fold the whipped cream into the cooled chocolate mixture. Spread the mousse evenly over the cooled crust. Refrigerate for at least 3 hours (or overnight).
Make the chocolate ganache
- Melt. Place ½ cup of chocolate chips in a small bowl. In a saucepan over medium heat, heat the 4 tablespoons of butter and ¼ cup cream until it begins to simmer. Pour the hot cream mixture over the chocolate and stir until melted and smooth. Stir in the vanilla and powdered sugar. Pour the ganache over the chilled cheesecake and spread evenly.
- Chill & Serve. Refrigerate the tart for at least 1 hour before serving. Keep the tart stored in the fridge, and allow it to sit at room temperature for about an hour before slicing and serving, for the best texture!
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
The chocolate mousse and ganache recipe is from Tastes Better From Scratch.
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Ingredients
Although the ingredient list for this chocolate mousse tart might look long, it actually uses only 5 simple ingredients. They are just used at different stages, with some ingredients appearing in multiple steps, which makes the list longer than it seems!
- Chocolate: I recommend using high-quality chocolate chips like Ghirardelli. Since this tart is all about chocolate, using a good-quality chocolate ensures a rich, smooth, and decadent texture. Avoid Nestlé chocolate chips—they’re slightly sweeter and can alter the flavor.
- Heavy cream: Use heavy whipping cream, which is needed for both the mousse and the ganache.
- Butter: Use unsalted butter to have better control over the saltiness.
- Graham crackers: You’ll need about 12 full sheets of graham crackers to make 1½ cups of crumbs for the crust.
- Vanilla and salt: For flavor and to balance the richness.
How to make chocolate mousse tart?
Graham Cracker Crust: Add broken graham crackers (about 12 full sheets) to a food processor and pulse until very fine crumbs. Measure 1 ½ cups and stir in the melted butter. Add mixture into a 9 ½ inch tart pan, pressing firmly to the bottom and up the sides. I like to use the back of a measuring cup.
Bake: Bake it at 350 degrees for 10 minutes. Remove and let cool completely before adding the chocolate mousse filling.
Melt Chocolate & Cream: Add the chocolate chips to a heat-proof bowl. Heat ½ cup heavy cream and pour over the chocolate. Stir until melted. Mix in the vanilla and salt. Let cool until no longer warm.
Finish the chocolate mousse: Beat ½ cup of heavy cream until stiff peaks, and gently fold it into the cooled chocolate. Spread over the graham cracker crust. Refrigerate for a few hours (or overnight).
Chocolate ganache: Heat the butter and cream until very hot. Pour over the chocolate chips. Stir until melted. Mix in the vanilla and powdered sugar. Spread the ganache over the chilled mousse. Refrigerate for about an hour before serving.
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