Chocolate Mousse Tarts

Makes 6 small tarts
by Tenina Holder

I know I can carry the chocolate thing too far sometimes…take for example the Crio Bru grounds in my Avocado dip(don’t knock it until you try it!) But there really isnt a down side to a chocolate pastry base, filled with a chocolate mousse filling, and then, why not, to hell with the expense, top it off with some gorgeous berryness! This recipe was one I actually developed for the lovely Justine Schofield…if you are listening Jus, I am freelance now…busier than a cut snake, but hey, text me! (RecipesRittenRUs!!) It has subsequently been seen around various sources, so by now no means original…and even this is a tweak. But oh what a delicious one! Enjoy!

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  • Chocolate Dough
  • 100 g sugar
  • 230 g plain flour
  • 120 g unsalted butter, cold and cubed
  • 35 g Valrhona cocoa (or other high quality cocoa)
  • 3 egg yolks
  • 1 tbsp iced water
  • Mousse Filling
  • 150 g good quality dark chocolate
  • 50 g milk
  • 1 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
  • 300 g whipping cream
  • 100 g fruity Extra Virgin Olive Oil
  • Raspberries, blueberries, strawberries to garnish



Chocolate Dough;


Place sugar into Thermo bowl and mill 10 sec/speed 10.


Add flour, butter and cocoa and mix 6 sec/speed 6.


Add egg yolks and water and mix 6-8 sec/speed 6-7 until a ball of dough forms.


Turn mixture out onto floured Silpat mat and push together with your hands. Form a flat disc, wrap and refrigerate for 1 hour to chill.


Preheat oven to 180ºC.


Roll dough out to 3mm thick and line 8 individual tart tins, or a 23cm tin with pastry.


Trim edges and dock pastry with a fork all over the base. Refrigerate again for 30 minutes.


Blind bake for 15 minutes, remove beads and cook a further 10 minutes until crisp.


Allow to cool completely before filling.


Mousse Filling;


Place chocolate into Thermo bowl and chop 10 sec/speed 8.


Add milk, vanilla and EVOO and cook 2 min/50ºC/speed 1. Remove from bowl and set aside.


Place cream into Thermo bowl and whip 10 sec/speed 4/Butterfly or until soft peaks form.


Add melted chocolate back into Thermo bowl and mix 3 sec/speed 4.


Pour EVOO onto lid with MC in place and incorporate 20-25 sec/speed 2.


Assemble by spooning mousse into prepared tart cases, topping with fresh berries.


Serve immediatley.

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