Silky-smooth perfection. Made with a rich chocolate cookie crust and filled with a delicate chocolate mousse, this tart is sure to please.
- 1 1/2 cups finely crushed chocolate wafer cookies (about 16 cookies)
- 1/3 cup butter, melted
- 2 bars (8 oz.) NESTLÉ® TOLL HOUSE® Dark Chocolate Baking Bar, broken into small pieces
- 2 cups heavy whipping cream, divided
- 2 tablespoons powdered sugar
PREHEAT oven to 325º F.
COMBINE crushed cookies and butter in medium bowl. Press onto bottom and up side of ungreased 9-inch tart pan with removable bottom. Bake for 15 minutes. Cool completely in pan on wire rack.
MICROWAVE chocolate and 1 cup cream in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until smooth. Cool to room temperature.
BEAT remaining 1 cup cream and powdered sugar in chilled medium mixer bowl until stiff peaks form. Carefully fold whipped cream into chocolate mixture until blended. Spoon into prepared crust; smooth top.
REFRIGERATE for 4 hours or until firm.
NOTE: For a more sophisticated flavor, add two tablespoons orange-flavored liqueur into chocolate mixture before spooning into crust. Tart slices can also be garnished with whipped cream and fresh berries.
Review This Recipe
Easy and very delish!!!
I made this dessert and added a little raspberry drizzle/sauce to the crust before adding the filling. Absolutely yummy!!! The combination of chocolate and raspberries so good.
Read More Reviews