There are so many wonderful desserts you can make, so why make this chocolate caramel mousse tart? For one, the crust is soft and tender. Two, the mousse is some of the best mousse I’ve ever had in my life. And three, it’s less time consuming to make than so many other desserts. Learn more below.
What’s in a Chocolate Caramel Mousse Tart?
A chocolate caramel mousse tart consists of the following elements:
Pate sucree is a tender but substantial sweet crust. It’s normally used for tarts as is shown here in this recipe. This crust is especially easy to make because we use the creaming method in a stand mixer.
No cutting in of the butter or working the dough by hand required.
The caramel sauce is probably the most technical part of the recipe, but it’s not too difficult with a little practice. The caramel consists of sugar, butter, heavy cream, and salt. It’s one of the most basic recipes but has big flavor.
This chocolate mousse is very chocolatey, but it’s also light and delicious. It consists of chocolate, one egg, heavy cream, salt, cinnamon, vanilla and butter.
The chocolate mousse is always my favorite part to make (because I love to sneak a lick of the mousse from the bowl). It’s beautiful to bring together, and the texture is amazing.
If you would like to use a recipe without the eggs, here is my favorite alternative chocolate mousse.
The ganache is quite simple to make and will take you less than 10 minutes. It consists of butter, heavy cream, and chocolate.
Heat the heavy cream, pour it over the chocolate and butter, and then let it sit. Stir after 5 minutes and pour over the tart. It’s really that simple.
3 Important Tips for Making the Chocolate Caramel Mousse
Tip #1: Make the caramel first so it has some time to cool. It will be extremely hot right when it comes off the stove, so transfer it to a bowl or jar where it can cool for a few minutes.
Be sure to use a heat safe container for the caramel too. Plastic won’t work well for caramel, so use either glass, metal, or a ceramic vessel.
Once the caramel is cooled some, you can stir it into the chocolate mixture before finishing the chocolate mousse.
Tip #2: Whip the egg whites to almost stiff peaks. What are almost stiff peaks, you ask?
Imagine a stiff, pointy peak of meringue that bends just slightly at the tip. It’s almost like the beginning of a wave curling before it actually falls.
The meringue gives the mousse that classic light and airy feel, so it’s important to whip it to the right consistency.
Tip #3: Lastly, whip the heavy cream to soft peaks. If the heavy cream reaches stiff peaks, then the chocolate mousse will be too stiff and more difficult to work with.
It will still taste great, but the mousse will look overworked with big bubbles.
Kitchen Tools You Need to Have on Hand
There’s nothing more frustrating than realizing you don’t have everything you need when you are about to make a recipe.
Here are a few items that you need for this recipe that are essential to making this dessert with ease.
If you have all of these items, making this dessert will be a breeze.Print
Chocolate Caramel Mousse Tart
- Prep Time: 1 hour
- Chill Time: 90 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 55 minutes
- Yield: 10 1x
- Category: Tarts
For the Pate Sucree (Sweet Shortcrust Pastry)
- 113 g unsalted butter, cool but soft (8 Tbs)
- 23 g powdered sugar (3 Tbs)
- 1 egg
- 3 g kosher salt (1/2 tsp)
- 150 g all-purpose flour (1 1/4 cups)
- 32 g cake flour (1/4 cup)
For the Caramel
- 100 g granulated sugar
- 28 g (2 Tbs) unsalted butter, European style
- 100 g heavy cream
- 1/2 tsp fleur de sel
For the Chocolate Caramel Mousse
- 113.5 g bittersweet chocolate (use a baking bar like Ghiradelli or Callebaut, not chocolate chips) (4 oz)
- 29 g unsalted butter (2 Tbs)
- 120 ml heavy cream (1/2 cup)
- 12.5 g granulated sugar (1 Tbs)
- 1 large egg white
- 1 egg yolk
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/8 tsp kosher salt
For the Ganache
- 84 g bittersweet chocolate, finely chopped (3 oz)
- 29 g unsalted butter (2 Tbs)
- 118 ml heavy cream (1/2 cup)
- Cocoa powder(for dusting the tart)
To Make the Pate Sucree Crust
- Cream the butter and sugar on low in a stand mixer fitted with a paddle attachment.
- Add the egg and mix. It will look curdled, but that is okay.
- Add all dry ingredients and mix just until combined. Remove the dough from the mixer and shape into a flat round disk. Wrap with plastic and refrigerate for at least 30 minutes.
- If the dough chills for more than an hour, let the dough sit out for 20-30 minutes so that it is easier to work with. The dough gets really firm when it chills for a long time.
- On a lightly floured work surface, roll the dough out into a circle that is 12 inches around.
- Fold the dough gently in half and then place in the 9 inch tart pan. Press the dough into the pan along the bottoms and then against the sides.
- Remove the excess dough along the edges with the palm of your hand or with a knife, then freeze for an hour.
- Preheat oven to 350 degrees, remove tart from freezer, and line with parchment and pie weights. Bake for 25-30 minutes, or until edges are golden brown. Set aside and allow to cool completely before filling (about 1 hour).
To Make the Caramel Sauce
- In a large, heavy bottom sauce pan, heat the sugar on medium-low to medium heat. Do not stir too often, but instead let the sugar begin to melt. Once it begins to melt, stir occasionally.
- To prevent any sugar crystals from staying on the side of the pan, dip a pastry brush in water and wash down the sides of the pan to dissolve any sugar crystals that remain.
- If any of the sugar crystals make it into the caramel after the caramel is made, then it can cause the caramel to become grainy and unpleasant!
- Swirl the caramel in the pan as it melts. Add the butter once the caramel is the color of a **brown paper bag, and stir at this point.
- Next, add the salt and the heavy cream, whisking rapidly as the cream goes into the caramel.
- Strain the caramel into a heat safe bowl or jar just in case there are any seized caramel bits that won’t melt down. Set aside and let cool while you begin the chocolate mousse.
To Make the Chocolate Caramel Mousse
- Roughly chop the chocolate and place in a medium size metal or glass bowl along with the butter. Place the bowl over a small pot filled with 1-2 inches of simmering water. Stir the chocolate and butter often until fully melted.
- Remove from heat and stir in the egg yolk. Stir in three-quarters of the caramel sauce (save the remaining caramel for ice cream or some other dessert). Set aside.
- Whip egg white and salt to soft peaks. Add the sugar a little at a time until almost stiff peaks form.
- In separate bowl, whip the heavy cream to soft peaks and set aside.
- Next, add 1/3 of the whipped cream to the chocolate and stir. Then add the remaining whipped cream, and gently fold until fully combined with no white streaks. Add the meringue and fold until combined.
- Pour the chocolate caramel mouse into the cooled tart shell and spread with an offset spatula until completely smooth and even. Place tart in the fridge and allow it to chill while you make the ganache.
To Make the Ganache
- Finely chop the chocolate, and place chocolate and butter in a medium sized bowl.
- Bring heavy cream to a simmer and pour over the chocolate and butter. Let sit for 5 minutes, then stir until completely smooth. Once smooth and silky, don’t continue to whisk, as this can cause the chocolate to “break” or separate.
- Pour over the chocolate mousse, smooth out, and refrigerate for at least an hour or until ready to eat. Dust with cocoa powder if desired, and enjoy.
This is a Baker Street Society original recipe.
Keywords: chocolate caramel mousse, ganache, caramel sauce, chocolate caramel mousse tart