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Dark Chocolate Pecan Mousse Tart

Dark Chocolate Pecan Mousse Tart That Steals the Show

Elevate your Halloween with this Dark Chocolate Pecan Mousse Tart, featuring rich layers and whimsical gummy worms.
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Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 7 hours
Total Time 7 hours 50 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gummy Worms
  • 3 ounces Raspberry Jello
  • 2 tablespoons Unflavored Gelatin
  • 1 cup Boiling Water
For the Cookie Crust
  • 1 cup Butter softened
  • 1 cup Granulated Sugar
  • 1 pinch Salt
  • 1 teaspoon Baking Powder
  • 1 tablespoon Espresso Powder optional
  • 1 teaspoon Cinnamon
  • 1 large Egg
  • 1 teaspoon Vanilla pure extract preferred
  • 1.5 cups All-Purpose Flour
  • 0.5 cups Dutch Processed Cocoa Powder
  • 1 cup Pecan Pieces chopped
For the Chocolate Mousse
  • 2 cups Heavy Cream
  • 4 large Egg Yolks
  • 4 large Egg Whites
  • 1 tablespoon Espresso or Coffee optional
  • 0.25 cups Sugar
  • 1 pinch Salt
  • 8 ounces Dark Chocolate melted
For the Chocolate Whipped Cream
  • 1 cup Heavy Cream
  • 2 tablespoons Dutch Processed Cocoa Powder
  • 0.25 cups Sugar

Equipment

  • 9-inch springform pan
  • Mixing Bowl
  • Baking sheets
  • Whisk
  • Spatula

Method
 

Gummy Worm Preparation
  1. Combine boiling water with raspberry Jello and unflavored gelatin in a bowl. Stir until dissolved. Pour into flexible straws and refrigerate for at least 9 hours.
Cookie Crust Preparation
  1. Preheat oven to 350°F (175°C). Cream butter, sugar, and salt. Add baking powder, espresso powder, cinnamon, egg, and vanilla. Mix well, then add flour, cocoa powder, and pecans. Chill dough for 30 minutes, slice, and bake for 8-10 minutes.
Dark Chocolate Mousse Preparation
  1. Whip heavy cream to stiff peaks. In another bowl, mix egg yolks, espresso, sugar, and salt over simmering water until creamy. Stir in melted chocolate. Whip egg whites to stiff peaks and fold into chocolate mixture. Lastly, fold in whipped cream.
Tart Assembly
  1. Line a 9-inch springform pan with plastic wrap. Crush half of the cookie into crumbs and spread in pan. Pour mousse over crust and refrigerate for at least 4 hours.
Finishing Touches
  1. Whip heavy cream, cocoa powder, and sugar to soft peaks. Spread over tart, sprinkle cookie crumbs and add gummy worms. Chill for 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Cool the egg yolk mixture before mixing with whipped cream to keep the mousse fluffy. Use flexible straws secured in a container for easy gummy worm preparation.

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