I have been thinking of making this vegan chocolate mousse tart all week. I do most (if not all) my blog baking at the weekend, due to the intense lack of light in the evening. So it was quite the challenge not to just make it and dive in head first without photographing it! However, as you can see, I restrained myself.
The chocolate mousse tart is simple, it’s pretty quick (definitely under half an hour), doesn’t require any heat other than a microwave, and is ready to serve in about an hours’ time. The coconut whipping cream adds a lovely depth to the tart from the coconut flavour too.
The mousse is so easy to make it’s a joke. All you need is 2 cans of coconut whipping cream, a dash of vanilla and 2 bars of melted chocolate. Whisk the whipping cream and vanilla intensely, so it all amalgamates and becomes soft yet firm. Then spoon the mousse into the melted chocolate, being careful to just fold the mixture to keep all those beautiful air bubbles inside.
The base of the vegan chocolate mousse tart is thick and dense. 2 packs of crushed bourbons and butter make a big, bad and beautiful base for the tart. The biscuits don’t become wet or soft due to the thickness of the base.
I topped the tart with a big helping of chocolate ganache, simply made by melting cream and chocolate together.
I could list a thousand reasons why you need to try this vegan chocolate mousse cake, however, I just implore you to try it. I promise you that you will not regret making this super easy, no bake vegan chocolate mousse tart.
Equipment for Vegan Chocolate Mousse Tart
- Tart tin
- Electric whisk
- Rolling pin
- 2x Metal spoons
A delicious, no bake, vegan chocolate mousse tart.
- 2 packs Bourbon biscuits
- 75 g Butter melted
- 2 cans Coconut whipping cream
- 3 bars Dark chocolate
In a bowl, bash the bourbon biscuits until they resemble breadcrumbs. Pour in the melted butter and stir to combine.
Push the biscuits into the base of your tart tin, smoothing out the top. Put in the fridge.
In a bowl, whisk your whipping cream with an electric whisk, until soft yet firm. This should take about 5 minutes.
In another bowl, melt 2 bars of the chocolate. Fold the cream into the chocolate, being careful not to disturb the air bubbles.
Pour the mousse mixture on top of your biscuit base, leave in the fridge to set for 10-15 minutes.
Melt your final bar of chocolate and pour over the mousse mixture. Leave in the fridge to set for 45-60 minutes.
Remove from your tart tin, slice and serve.