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Mocha mousse tart
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Prep Time:
270 minutes
Cook Time:
20 minutes
Total Time:
290 minutes
Ingredients:
  • 250g packet chocolate Scalliwag biscuits
  • 125.00 ml pecan nuts
  • 125g butter, melted
  • 1 egg, lightly beaten
  • cocoa powder, to serve
  • 300g dark chocolate, chopped
  • 2 eggs, separated
  • 3 tsp instant coffee powder
  • 189.38 gm thickened cream, whipped
  • 107.50 gm caster sugar
Instructions:
  • Preheat the oven to 180°C and prepare a 24cm loose-based fluted flan pan by greasing and lining it with parchment paper.
  • Combine biscuits and nuts in a food processor until finely crumbed. Transfer to a bowl and mix in butter and egg until fully combined. Press mixture onto base and sides of flan pan using your fingertips. Bake for 10 minutes, then allow to cool.
  • Create the mousse by melting the chocolate in a heatproof bowl placed over a saucepan of simmering water, stirring constantly for 5 minutes. Once melted, remove from heat and mix in the egg yolks and coffee powder. Allow it to cool for 5 minutes before gently folding in the cream.
  • With an electric mixer, whip egg whites until they form soft peaks. Gradually add sugar, one tablespoon at a time, while beating until meringue is thick and glossy. Gently fold the meringue into the chocolate mixture. Fill the tart case with the mousse mixture and even out the surface. Let it chill in the refrigerator for 4 hours or until firm. Dust with cocoa powder just before serving.

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