Chocolate Mousse Tart

one chocolate tart topped with raspberries.

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!

Course Dessert

Cuisine American

Keyword chocolate ganache tart, chocolate mousse tart, chocolate tart

Prep Time 30

Cook Time 14

Chilling time 6

Total Time 6 44

Servings Servings

Calories 367kcal

Author Maria Doss

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

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

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