Mini Chocolate Mousse Tarts

These mini chocolate mousse tarts are the perfect sharable bite-sized dessert! They have a crunchy oreo crust, silky chocolate mousse filling, and are topped with whipped cream and chocolate shavings!

Course Dessert

Cuisine American

Prep Time 45

Cook Time 10

Chilling Time 2

Total Time 2 55

Servings tarts

Calories 342kcal

Author Kyleigh Sage

Equipment

Ingredients

Oreo Crust

24 oreo cookies
4 tablespoons unsalted butter melted

Chocolate Mousse

2 ounces unsweetened baking chocolate melted and cooled
½ cup unsalted butter room temperature
¾ cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon kosher salt
3 large eggs room temperature

Whipped Cream

½ cup heavy whipping cream cold
¼ teaspoon vanilla extract
2 tablespoons powdered sugar

US Customary - Metric

Instructions

Oreo Crusts

Preheat your oven to 350°F.
Pulse the Oreo cookies (filling and all) in a food processor until you have about 2 cups of finely ground crumbs.
In a large bowl, combine the cookie crumbs and melted butter. Mix until it resembles wet sand.
Press the mixture into the bottom of the mini tart pans and slightly up the sides. Make sure it is tight and compact! You can use the bottom of a flat measuring cup to help pack down the crust.
Bake the crusts at 350°F for 8-12 minutes or until they're dried out.
Let cool completely before filling.

Chocolate Mousse

In a microwave safe bowl, microwave the unsweetened chocolate in 30 second intervals until fully melted. Set aside and let cool for about 10 minutes or until cool to the touch but still melted.
In a stand mixer fitted with the whisk attachment, cream together the softened butter and sugar for 5 minutes until light and fluffy.
Add in the cooled, melted chocolate, vanilla extract, and salt and mix until combined.
It should be a thick, grainy paste.
Add in 1 egg and beat on medium-high speed for 5 minutes then scrape down the sides and bottom of the bowl.
Add in the second egg and beat for 5 more minutes then scrape down the sides and bottom of the bowl.
Add in the third egg and beat for 5 minutes, then scrape down the sides of the bowl and beat for 5 more minutes. The filling should be incredibly smooth and silky and significantly paler in color than before. If you rub a bit of filling between your fingers, you shouldn't feel any sugar granules. If you do, continue to beat until it's fully smooth and all the sugar is dissolved.
Spoon the filling into the fully cooled tart crusts, then chill in the fridge overnight (minimum 2 hours).

Whipped Cream

Add whipping cream and vanilla extract to a large chilled mixing bowl.
Use a stand mixer with whisk attachment or hand mixer on a medium to high speed to beat the whipped cream until it starts to get a little thick.
Add the powdered sugar and continue to beat the whipped cream until stiff peaks form.
Before serving, top the chocolate mousse tarts with homemade whipped cream and chocolate shavings!

Notes

Store covered in the fridge for up to 3 days. Make sure to keep the tarts refrigerated because they will begin to melt at room temperature.

These tarts are made with raw eggs. Consuming raw or under cooked eggs may increase your risk of food-borne illness, especially if you have certain health conditions or are pregnant. Consume at your own risk. Alternatively, you can buy pasteurized eggs to use in this recipe.

Nutrition