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

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
  

  • 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.
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