Chocolate Mousse Tart


Chocolate Mousse

  • 150gm dark chocolate couverture 
  • 250g whipped cream

Step 1:

  • 50ml water
  • 50g sugar
  • 50g glucose 

Step 2:

  • 6g gelatine 
  • 18ml water


  • 100g cream
  • 100g dark chocolate couverture 


  1. Pre-heat fan forced oven to 160°C.
  2. Place Shortbread Shell on baking tray to thaw to room temperature - approximately 30 minutes. 
  3. Place thawed Shortbread Shell into pre-heated 160°C oven and bake for approximately 25-30 minutes, then set aside to cool. 
  4. To make the chocolate mousse - boil sugar, water, and glucose (Step 1). Combine gelatine and water (Step 2) then leave for 5 minutes. Add sugar syrup when boiled. Add chocolate and stir until melted, then fold in whipped cream.
  5. Pour chocolate mousse into pre-baked Shortbread Shell and cool in fridge for 2 hours.
  6. To make the ganache - boil cream then poor over chocolate and mix until smooth.
  7. Poor ganache over chocolate mousse tart and set in fridge/ cold room until ready to serve.

*Please note the above oven temperatures and baking times are a guide only.

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