Credit for this heavenly recipe goes to my lovely mum. A light and creamy no-bake chocolate tart – it is one of our favourites and always a hit at family shindigs. If I had to imagine biting into a chocolate cloud I think it would be like eating a slice of this!
I am reluctant to call this is a “healthy” chocolate tart, but I think it comes pretty close. This dessert is low in carbs and refined sugar but so high in decadent deliciousness that your guests will never know! Rather than make a crushed biscuit base (which you could do if you prefer) I used ground almonds and coconut as a sugar free, low carb alternative. It worked so well and I think I will make it again for other sweet tarts. The filling is sweetened with 70% dark chocolate and there is no other added refined sugar. It also requires no baking and can be made ahead of time, bonus! If you are looking for dessert inspiration look no further.
NO BAKE CHOCOLATE MOUSSE TART
For the base:
- 75g ground almonds
- 75g desiccated coconut
- 3 tbsp cocoa
- 75g butter, melted
For the filling:
- 230g dark chocolate (preferably 70% cocoa solids)
- ½ tsp instant coffee
- 1 tbsp hot water
- 250ml cream
- 2 large egg yolks
- 1 large egg
- toasted flaked almonds to decorate (optional)
- cocoa powder for dusting (optional)
1.) Grease a 24cm pie dish. Combine the ground almonds, coconut and cocoa in a bowl. Add the melted butter and mix well. Press the mixture into the pie dish and pop in the fridge while you make the filling.
2.) Melt the dark chocolate. Mix the instant coffee with the hot water to dissolve. Add the coffee to the chocolate and whisk (the mixture will seize a little but don’t worry!). Set the mixture aside to cool slightly.
3.) Whisk the cream until stiff and set aside.
4.) Add the egg yolks and egg to the chocolate mixture. Give the mixture a good whisk until glossy and smooth. Fold the cream into the mixture.
5.) Tip the mixture into the pie dish. Cover and refrigerate until set. Top with toasted flaked almonds and dust with cocoa powder just before serving.