Chocolate mousse and passion fruit tart
- March 2016
- Serves 12-16
- Hands-on time 50 min, plus chilling
A rich mousse, silky ganache and chocolate Oreo case makes up, what must be the most decadent dessert around.
- 36.6g (21.6g saturated)
- 44g (34.7g sugars)
For the base
- Sunflower oil for greasing
- 350g Oreo biscuits
- 2½ tbsp cocoa powder
- 110g unsalted butter, melted
For the mousse
- 200g dark chocolate (at least 70% cocoa solids), chopped into chunks
- 200g good quality milk chocolate, chopped into chunks
- 60g light muscovado sugar
- 75g unsalted butter
- 2 medium free-range egg yolks
- Pulp from 5 passion fruit, whizzed in a food processor, then sieved and seeds discarded, plus extra passion fruit pulp to serve
- 300ml whipping cream, cold
For the ganache topping
- 200g dark chocolate, at least 70% cocoa solids, broken into small pieces
- 65g unsalted butter
- 60ml (4 tbsp) liquid glucose (available in the baking aisle of supermarkets)
You’ll also need…
- 25cm loose-bottomed fluted tart tin
- To make the base, lightly oil the tart tin. Put the Oreos and cocoa powder in a food processor and whizz until finely ground. With the motor running, pour in the melted butter and whizz until the mixture resembles wet sand. Press the mixture over the base and up the sides of the tin to form a compacted crust (depending on the depth of your tin you might have some mixture left – it’s great crumbled over ice cream). Chill while you make the filling.
- For the mousse, put the dark and milk chocolates, sugar and butter in a large heatproof bowl set over a pan of steaming (not bubbling) water. Heat gently, stirring once or twice, until melted, smooth and thick. Take off the heat, cool until at room temperature, then whisk in the egg yolks and passion fruit pulp.
- In a separate mixing bowl, whisk the cream until softly pillowy, then fold 2 spoonfuls into the chocolate mixture using a balloon whisk. Fold in the remaining cream in thirds, being careful not to knock out the air. Spoon the mixture into the tart case, then chill for 3-4 hours or overnight until completely set.
- To make the ganache topping, put the chocolate, butter and glucose in a heatproof bowl set over a pan of gently steaming water (don’t let the water touch the base of the bowl) and melt gently, without stirring, until smooth. Stir briefly to combine, then leave for 5 minutes to cool a little.
- Pour the ganache over the set chocolate mousse, tipping the tart to distribute it evenly – don’t stir or spread it, or you’ll ruin the shine. Chill the tart for 1 hour or overnight. Take out of the fridge 30 minutes before serving it with the extra passion fruit pulp.
To prevent the mousse mixture from splitting when you add the egg yolks and passion fruit at the end of step 2, make sure the melted chocolate mixture has cooled completely. If it splits, whisk in some of the cold, unwhipped cream. It may look grainy but it will come good in the fridge.
If you have a blowtorch, you can briefly run it over the top of the finished tart to give it a professional-looking glaze.
This will happily sit in the fridge overnight. Bring to room temperature before serving.
Passion fruit are at their ripest when their skins have turned wrinkly.
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