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Dark Chocolate Pecan Mousse Tart

Indulge in Dark Chocolate Pecan Mousse Tart Bliss

This Dark Chocolate Pecan Mousse Tart is a no-bake dessert featuring rich chocolate mousse and whimsical raspberry gummy worms.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 9 hours
Total Time 9 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gummy Worms
  • 2 packages Raspberry Jello Base flavor for the gummy worms.
  • 1 envelope Unflavored Gelatin Essential component.
  • 3 cups Boiling Water Activates gelatin and jello.
  • 3/4 cup Heavy Cream Can substitute with coconut cream.
  • a few drops Green Gel Food Coloring Omit for a natural look.
For the Cookie Base
  • 1 cup Chocolate Pecan Cookies Store-bought cookies can be used.
  • 4 tablespoons Softened Butter Replace with non-dairy for lactose-free.
  • 1/2 cup Granulated Sugar Coconut sugar can be used as alternative.
  • 1/4 teaspoon Baking Powder Leavening agent.
  • 1/2 teaspoon Instant Espresso Powder Omit if not desired.
  • 1/2 teaspoon Cinnamon Nutmeg can be substituted.
  • 1/2 large Egg A flax egg works for a vegan option.
  • 1/2 teaspoon Vanilla Extract Consider almond extract for variety.
  • 3/4 cup All-Purpose Flour Gluten-free flour can be used.
  • 1/4 cup Dutch Processed Cocoa Powder Natural cocoa may alter taste.
  • 1/3 cup Pecan Pieces Almonds or walnuts can be alternatives.
For the Dark Chocolate Mousse
  • 1/2 cup Heavy Cream Adds richness to the mousse.
  • 1/4 cup Espresso or Coffee Enhances chocolate flavor.
  • 3 tablespoons Sugar Sweetens the mousse.
  • a pinch Salt Balances sweetness.
  • 6 ounces Dark Chocolate Star of the mousse.
For the Chocolate Whipped Cream
  • 1 cup Heavy Cream Adds creaminess.
  • 2 teaspoons Dutch Processed Cocoa Powder Enriches flavor.
  • 1 tablespoon Sugar Sweetens whipped cream.

Equipment

  • mixing bowl
  • double boiler
  • electric mixer
  • Springform Pan
  • baking sheet
  • parchment paper

Method
 

Gummy Worm Preparation
  1. In a mixing bowl, combine boiling water, raspberry jello, and unflavored gelatin until fully dissolved. Let cool slightly and mix in heavy cream and green gel food coloring. Pour into flexible straws and refrigerate for 9 hours.
Cookie Base Preparation
  1. Preheat the oven to 350°F (175°C). Beat together softened butter, granulated sugar, salt, baking powder, espresso powder, and cinnamon until creamy. Add egg and vanilla, then mix in flour, cocoa powder, and pecans.
Bake Cookies
  1. Chill the cookie dough for 30 minutes. Slice the dough into rounds and bake for 8-10 minutes on a lined baking sheet. Let cookies cool completely.
Dark Chocolate Mousse Preparation
  1. Whip heavy cream to stiff peaks. In a double boiler, whisk egg yolks, espresso, sugar, and salt until fluffy. Fold in melted dark chocolate and whipped cream until combined.
Whip Egg Whites
  1. Whip egg whites until soft peaks form, then gradually add sugar until glossy peaks develop. Fold into chocolate mixture carefully.
Tart Assembly
  1. Line a springform pan with plastic wrap, crush cooled cookies, and press into the base. Pour in mousse and smooth the top. Chill for at least 4 hours.
Prepare Chocolate Whipped Cream
  1. Whip heavy cream, cocoa powder, and sugar until soft peaks form. Keep refrigerated until serving.
Decorate and Serve
  1. Remove the tart from the pan, top with chocolate whipped cream, sprinkle additional cookie crumbs, and add gummy worms. Serve chilled.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 5gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Chill thoroughly to ensure the gummy worms set properly and use room temperature ingredients for the best mousse texture.

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