Chocolate Mousse is a childhood favourite of mine. I remember I always had a mousse in my lunchbox at primary school and sometimes I loved the fluffy, airy texture and sometimes I liked beating it with my spoon so it was this thick, rich dessert. This mousse falls somewhere in the middle.
Nathan Outlaw uses gelatin to set the mousse and I’ve taken inspiration from him. The recipe also using cream, as opposed to egg whites. I just find it a richer and more decadent experience when egg yolks and cream is involved!
So now we’ve covered the mousse side of things, let’s talk about the tart. I didn’t just want to make a chocolate mouse – I wanted to do something a little bit different. A chocolate tart is a wonderful thing, am I right? Well wait until you’ve tried this!
3 gelatin sheets
120g milk chocolate
zest of 1 orange
Juice of 1 orange
220ml double cream
3 egg yolks
50g golden caster sugar
250g plain flour
30g cocoa powder
2 egg yolks
80g granulated sugar
Beat the butter and sugar together until pale and fluffy. Add the egg yolks and water and beat again. Add the flour in 4 increments, beating in between each addition. Add the cocoa powder and beat once more to a paste.
Wrap in cling film and place in the fridge for 2 hours. Once chilled, roll out on a floured surface until around 3-4mm in thickness and mould into the tart tin of your choice. Poke holes in the bottom of the pastry case and line with greaseproof paper, filling the case with baking beans.
Bake for 15 minutes before removing the baking beans and greaseproof and bake for a further 15 minutes. Leave to cool.
First you want to make a custard. Soak the gelatin sheets in cold water. Whisk the egg yolks and sugar together. Pour the orange juice, 150ml of the double cream and milk into a medium pan and bring to the boil. Pour the mixture in the pan over the egg and sugar mixture, beating vigorously so not to cook the egg yolks. Pour back into the pan and heat until thickened.
Remove from the heat and add the gelatin sheets and chocolate, mixing to melt everything together. Leave to cool to room temperature. Beat the rest of the cream to almost stiff peaks and fold delicately into the mixture so not to beat out the air created.
Decant the mousse into the pastry cases and level off with a cranked palette knife. Set in the fridge for 2-3 hours.