Death by Chocolate fridge tart

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Yield: 25x 30 cm

Ingredients

2 x 200g Chocolate tennis Biscuits

Chocolate Mousse
250 ml cream cheese, room temperature
1/2 cup sugar
3 tbsp milk
1/2 cup cocoa
250 ml cool whip (or homemade whipped cream*)

Chocolate Ganache
300 g semi-sweet or milk chocolate chips, divided (about 3 cups)
3/4 cup heavy whipping cream
3/4 tsp vanilla

Chocolate Whipped Cream and Toppings
3/4 cup heavy whipping cream
1 1/2 tbsp cocoa powder
1/4 cup powdered sugar
Chocolate sauce
Mini chocolate chips
Instructions

To Make the Chocolate Mousse
1. Combine cream cheese, sugar and milk together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
2. Add cocoa and mix until smooth.
3. Fold in the cool whip.

To make the chocolate ganache
1. Place chocolate chips in a metal bowl.
2. Microwave the heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
3. Cover bowl with wrap for 5-7 minutes.
4. Whisk chocolate and cream until smooth.

To make the chocolate whipped cream
1. Freeze metal bowl and whisk for 15-20 minutes to get them good and cold.
2. Remove bowl from freezer and add whipping cream.
3. Whip on medium speed for a few minutes. Cream will initially bubble a little bit, then start to thicken.
4. As the cream starts to thicken, add the cocoa and powdered sugar.
5. Whip until stiff peaks form.

Putting it all together
1. Place a single layer of tennis in the bottom of a 25 x 30 cm pan.
2. Top Tennis Biscuits with half of the mousse mixture and spread evenly.
3. Spread half of the chocolate ganache on top of the mousse mixture and spread evenly.
4. Place another layer of Tennis Biscuits on top of the chocolate ganache
5. Spread remaining mousse mixture on top of Tennis Biscuits.
6. Pour remaining ganache on top of mousse mixture and spread evenly.
7. Top ganache with one more layer of Tennis Biscuits.
8. Top cake with chocolate whipped cream and spread into an even layer.
9. Finish cake off with chocolate sauce and mini chocolate chips, if desired.

*If making homemade whipped cream, I recommend 1 1/4 cups whipping cream and 1/2 cup powdered sugar. — with Allison Hendricks.

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