Tart with Chocolate Mousse and Bourbon Caramel Sauce

by Rehan S. Branding

The Tart with chocolate mousse with a topping of Bourbon Caramel Sauce boasts a crispy cookie-like crust and a light and airy interior.

Pecan Crust Ingredients

·       flour (half cup)

·       1/4 cup chocolate powder, bittersweet

·       1 cup toasted pecans

·       1 tbsp sugar (granulated)

·       brown sugar (two tbsp)

·       Half stick unsalted butter, melted (2 ounces or 4 tablespoons)

Filling of chocolate mousse

·       8 ounces coarsely chopped unsweetened chocolate

·       1 bar unsalted butter, sliced into pieces (2 ounces or 4 tablespoons)

·       2 tbsp water 1-2 tablespoons bourbon*

·       1 tsp vanilla essence

·       4 big Safest Selection Separated pasteurised eggs at room temperature**

·       a teaspoon of salt and 3/4 cup whipping cream

·       1 tablespoon of sugar

·       Caramel Sauce with Bourbon

·       1 cup sweetener (granulated)

·       1/4th cup of water

·       Half tbsp corn syrup (mild)

·       1/2 gallon of whipping cream

·       2 tbsp bourbon (optional)

Easy chocolate mousse recipe with tart and a topping of bourbon caramel sauce

To make the crust:

Set the oven to 350 degrees Fahrenheit. Using a nonstick spray, coat a 9-inch tart dish. Fill a food processor bowl halfway with flour, cocoa, nuts, and sugar content. Grind until the pecan chunks are as small as peas and the mixture is thoroughly combined. Blend in the melted butter till the paste is moist and stays together when you push your fingertips firmly. In the prepared tart pan, press the crust into the bottom and up the edges. 10 minutes in the oven Allow cooling entirely on a cooling rack.

Filling for the chocolate mousse:

Put together the chocolate, butter, bourbon, and water in a heatproof dish over a pot of gentle warm water. Permit the butter and chocolate to melt before whisking until the mixture is creamy and shiny. Withdraw the pan from the heat and add the egg yolks one at a time, stirring to mix after each addition. Pour in the vanilla extract. Mix until the batter is creamy and shiny once more. Allow cooling for another 5-10 minutes, stirring constantly with a spatula until barely warm.

Simultaneously, beat the cream to moderate peaks in the bowl of a stand mixer fitted with the whisk attachment or in a mixing dish with a hand mixer. Remove from the equation. Combine room temperature egg whites and salt in a separate clean mixing bowl. Whip egg whites on the moderate speed with a clean whisk attachment or beaters till stiff peaks form. Whipping pasteurised egg whites take a little longer, but a little tartar cream or lemon juice will assist. Slowly drizzle in the sugar and continue to whip until shiny, firm peaks appear.

With a rubber spatula, carefully fold the whipped cream into the cooled chocolate mix, pausing when big traces of chocolate remain visible. Stir in the egg whites until they are barely blended. Cover with plastic wrap once the mousse mixture has been poured into the chilled pecan crust. Before drizzling with caramel and serving, chill for at least 4 hours or overnight in the refrigerator.

To make the caramel sauce, combine the following ingredients.

Boil the sugar, water, and corn syrup in a medium nonstick saucepan over high temperatures. Boil until the sugar is completely melted, wiping down the sides of the skillet with a moist stiff brush to avoid clumping and scorching. Simmer, without mixing, for another 6 minutes, or until golden caramel forms. Withdraw the pan from the heat and carefully stir in the heavy cream (the mix may aggressively bubble immediately after the cream has been added; this is alright). Allow it to chill for 1 minute before adding the bourbon. Return to medium-high heat and bring the mixture to a boil, mixing constantly for 60 seconds. Pour the chocolate mousse tart with the glaze and enjoy. Caramel can be prepared 4 days before and kept refrigerated in a sealed container.

The mousse tart can be kept in the refrigerator for up to 3 days after it has been constructed.

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About Rehan S. Advanced   Branding

29 connections, 0 recommendations, 130 honor points.
Joined APSense since, September 15th, 2021, From New Delhi, India.

Created on Oct 28th 2021 10:54. Viewed 340 times.


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