triple divine chocolate tarts
 
This recipe has three parts: a chocolate cookie crust, a layer of salted caramel ganache, and a topping of chocolate mousse.
Ingredients
  • chocolate mousse
  • ¾ cup heavy whipping cream
  • 6 ounces semi-sweet chocolate chopped
  • 2 egg yolks at room temperature
  • ⅓ cup simple syrup (made from ½ c. sugar and ¼ c. water brought to a boil)
  • 1 tablespoon light corn syrup
  • chocolate cookie crust
  • 1 ½ cups crushed thin chocolate cookies (one package
  • Nabisco
  • chocolate wafers)
  • ⅓ cup powdered sugar
  • 6 tablespoons melted butter
  • salted caramel ganache
  • ½ cup bittersweet chocolate, chopped
  • ½ cup semi-sweet chocolate, chopped
  • ½ cup milk chocolate, chopped
  • ¾ cup heavy whipping cream
  • 4 tablespoons butter
  • 1 tablespoon light corn syrup
  • ½ cup sugar
  • large pinch of sea salt
Instructions
  1. chocolate mousse
  2. *Make the mousse first to set in the refrigerator for one to three hours.
  3. In the bowl of an electric mixer fitted with a whisk attachment, whip the cream to soft peaks. Place the bowl in the refrigerator covered with plastic wrap.
  4. In a heatproof bowl over simmering water melt the chocolate. Then set aside to cool.
  5. In the bowl of an electric mixer fitted with a whisk attachment, beat the egg yolks on medium speed for about three minutes.
  6. While the eggs are beating make the simple syrup by putting the sugar and water into a small saucepan and bring to a boil until mixture is clear and the sugar is dissolved. Measure the ⅓ cup of simple syrup and add the one tablespoon of corn syrup.
  7. With the mixer on medium, gradually pour the syrup down the side of the bowl in a slow steady steam. The syrup should still be quite warm. Change to high speed and beat for two seconds until the mixture holds a ribbon-like trail on the surface. Beat in the melted chocolate.
  8. Fold the chilled whipped cream into the chocolate mix until there are no streaks. Return the mousse to the refrigerator covered with plastic wrap for about one hour or longer. This can be made a day ahead.
  9. chocolate cookie crust
  10. Preheat oven to 350°.
  11. Blitz the cookies in the food processor fitted with a steel blade until crumbly.
  12. Place the crumbs into a medium-sized mixing bowl. Add the powdered sugar and melted butter and mix with a fork until everything is coated.
  13. Prepare the wells of a muffin tin with cooking spray. Place two tablespoons of the crumb mixture into each well and press the mixture down and a little bit up the sides.
  14. Bake the tray of crusts for ten minutes. This may also be made into one 8” tart or cake pan.
  15. salted caramel ganache
  16. Place the three kinds of chocolate into a large bowl.
  17. In a small pan heat the cream and butter.
  18. In a separate tall-sided saucepan, make a dry caramel with the corn syrup and sugar. Heat the sugar until clear and bubbling and golden brown.
  19. Slowly pour the cream into the caramel and whisk. The caramel will bubble up, so stand away from the pan slightly. Add the cream in stages if needed. Whisk until all incorporated.
  20. Pour the caramel mixture into the chocolate and add the sea salt. Whisk until a smooth ganache forms. Cool slightly.
  21. assemble the tarts
  22. Place about two tablespoons of the caramel ganache into each crust. Refrigerate for 15-30 minutes to set.
  23. Using a small spatula pop the tarts out of the pan.
  24. Place the mousse into a pastry bag and pipe it onto the top of each tart.
  25. Dust each tart with a bit of cocoa powder or shaved chocolate.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2012/02/13/girlfriends-boyfriends-and-chocolate/