No Bake Chocolate Espresso Mousse Tart

No Bake Chocolate Espresso Mousse Tart. NO BAKE!! Smooth creamy chocolate espresso mousse with a crunchy (but sturdy) cookie crust.

It’s no secret that I love to bake. But when I can make a decadent, rich, melt in your mouth dessert like this No Bake Chocolate Espresso Mousse Tart I can live without turning the oven on. You can easily break this tart down into 4 steps (5 if you count the chocolate shavings). 

The 4 Step Breakdown on this No Bake Chocolate Espresso Mousse Tart:

1. Make the crust – In the food processor grind the cookies into a fine crumb. Pour melted butter over the crumbs, mix and press into tart pan (9″ springform pan). Refrigerate.
2. Make the ganache – Heat the heavy cream, espresso powder to just a boil. Pour over chocolate, add the Kahlua and vanilla. Stir until smooth and creamy. 
3. Make the whipped cream, fold into cooled ganache, scoop over chilled crust. Refrigerate 6 hours minimum or over night. 
4. Just before serving make whipped cream topping by whipping heavy cream until fluffy. Scoop onto mousse filling, spread with spatula.
5. Sprinkle with chocolate shavings. Serve.

So if baking isn’t your cup of tea or you just want a no headache dessert that you, your friends and family can gush over then this No Bake Chocolate Espresso Mousse Tart is just for you! Happy “No-Bake”ing 😉 . 

Enjoy!

Stacey

PIN FOR LATER! Thanks. 

No Bake Chocolate Espresso Mousse Tart

Stacey - The Sugar Coated Cottage

No Bake Chocolate Espresso Mousse Tart. NO BAKE!! Smooth creamy chocolate espresso mousse with a crunchy (but sturdy) cookie crust. | no bake, tart, ganache

5 from 2 votes

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Prep Time 30 mins

Total Time 30 mins

Course Dessert

Cuisine American

Servings 9 " tart

Ingredients

  

1x2x3x

• 2 1/2 Tbsp melted butter
• 20 Oreo cookies
• 11 oz. chocolate chips just under 2 cups
• 4 1/2 cups heavy cream to be divided up through out recipe
• 2 Tbsp espresso powder
• 2 Tbsp Kahlua
• 2 tsp vanilla extract
• 1 Tbsp powdered sugar

Instructions

 

• Butter a 9' springform pan.
• Put cookies into food processor and grind into a crumb.
• Pour crumbs into a bowl.
• Pour melted butter over crumbs, mix to combine.
• Press firmly on bottom of springform pan to form a crust. Cover with plastic wrap.
• Refrigerate.
• Place chocolate in a bowl.
• Heat 1 cup heavy cream, espresso powder to just a boil.
• Pour over chocolate, let sit 2 minutes.
• Add in the Kahlua and vanilla, mix in small circles to mix completely until ganache forms.
• Let cool at room temp for 60 minutes or covered in the refrigerator for 30 minutes.
• In bowl of mixer with whisk attachment, whisk 1 3/4 cups heavy cream into stiff peaks.
• Whisk the ganache to fluff it up.
• Fold in the whipped cream into the ganache to form the mousse.
• Scoop over chilled crust, spread evenly with spatula. Refrigerate minimum 6 hours (I chilled mine over night).
• When ready to serve make whipped cream. Whisk remaining 1 3/4 cups heavy cream and powdered sugar into medium peaks. Spread over tart.
• Sprinkle with chocolate shavings. I took a vegetable peeler and peeled the edge of a chocolate bar to get my shavings.

Tried this recipe?Let us know how it was!