An unadulterated serving of chocolate. You can add a little booze (Amaretto or brandy would be nice) to the mousse mixture at step 5 or serve topped with berries. We’ve kept it pure and simple here.
Plus chilling, cooling and setting
Advertisement - Continue Reading Below
Yields:
10
Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
1 hr 5 mins
Cal/Serv:
542
Ingredients
FOR THE PASTRY
175g
plain flour
20g
cocoa powder
50g
icing sugar
150g
unsalted butter
1
medium egg
FOR THE MOUSSE FILLING
150g
dark chocolate, roughly chopped
150g
milk chocolate, roughly chopped
50g
unsalted butter, chopped
300ml
double cream
25g
icing sugar, sifted
TO DECORATE
50ml
double cream
50g
dark chocolate, finely chopped
1/2Tbsp.
golden syrup
Directions
Step 1To make the pastry, pulse the flour, cocoa powder, icing sugar and a pinch of salt in a food processor to combine. Add the butter and pulse until mixture resembles fine breadcrumbs. Alternatively, do this by hand, rubbing the butter into the flour mixture using your fingertips.
Step 2Add the egg and pulse/mix with a blunt-ended cutlery knife until pastry clumps together. Tip on to a work surface, bring together into a disc, wrap and chill for 30min.
Step 3Lightly flour a work surface and roll out the pastry to 3mm thick; use to line a 23cm deeply fluted, 3.5cm deep tart tin. Trim edges to neaten and prick base all over with a fork. Chill for 20min.
Step 4 Preheat oven to 190°C (170°C fan) mark 5. Line with a large sheet of baking parchment and fill with baking beans. Blind bake for 15-18min, until pastry sides are set. Carefully remove parchment and beans. Return pastry case (in tin) to the oven for 5-8min, until base is cooked through and feels sandy to the touch. Cool in tin.
Step 5 To make the mousse filling, melt the chocolates and butter in a heatproof bowl set over a pan of barely simmering water (try to stir as little as possible). Once melted, set aside to cool.
Step 6In a separate bowl, whip the cream and icing sugar until mixture just holds its shape. Fold into the chocolate mixture, keeping in as much air as you can. Scrape into pastry case (in tin) and smooth to level (making sure you get mixture into the pastry flutes too). Chill until set, about 3hr.
Step 7To make the glaze, heat the cream in a small pan until hot. Remove from heat and stir in the chocolate to melt, followed by the golden syrup and 1tbsp warm water. Scrape on to the tart and tilt the tart to cover (don’t spread or you’ll ruin the shine). Leave to set for 30min before transferring to a cake stand or plate and serving.
GET AHEAD:
Prepare to end of step 6 up to a day ahead. To serve, complete step 7 up to 2hr ahead. Keep at room temperature. Chill any leftovers for up to 3 days, the glaze will crack, but still taste wonderful.
Per serving:
Calories: 542
Protein: 6g
Fat: 38g
Sat fat: 24g
Carbs: 43g
Sugars: 29g
Fibre: 2g
70 chocolate recipes that are guaranteed to knock your socks off
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
