Chocolate Mousse Tart

READY IN: 4hrs 20mins


  • 8
    ounces semi-sweet chocolate chips
  • 5
    tablespoons unsalted butter, room temperature
  • 5
    large egg yolks
  • 14
    cup superfine sugar
  • 1 14
  • 14
    cup orange liqueur
  • 1
    (9 inch) chocolate graham wafer pie crust
  • 1
    (15 ounce) can whipped cream
  • 12
    cup chocolate, shaved, for garnish
  • 12
    cup pecans (optional)
  • 12
    cup berries (optional)


  • In double boiler or bowl set over hot water, melt chocolate and butter, stirring.
  • Remove from the heat and mix in sugar until smooth.
  • Return to low heat and add yolks, 1 at a time, beating well after each.
  • Remove from heat and transfer to a large bowl. You can also put all ingredients into a blender at this point, pulsing after each addition.
  • Add cream and orange liqueur and mix well.
  • Sprinkle gelatin over 1/4 cup warm liquid, stirring until mixed well. Let stand for 1 minute. Fold into mousse mixture.
  • Spoon mousse into graham cracker pie shell and smooth over with spatula. May also be spooned into individual tart shells.
  • Refrigerate 3 to 4 hours to overnight until well chilled and set. Pie will have the consistency of fudge rather than a traditional mousse.
  • Top with whipped cream, pecans or berries and chocolate shavings. Cut into small wedges and serve.