- 1,839
- 11
- Joined May 29, 1999
Crust
2 cups graham cracker crumbs
4 oz (or one stick) melted unsalted butter
Mousse
12 oz milk chocolate (weight)
20 oz heavy cream
Meringue Topping
1/2 cup egg whites
1 cup granulated sugar
pinch salt
pinch cream of tartar
Espresso Caramel Sauce
1 cup granulated sugar
1/4 cup water
pinch cream of tartar
1 cup heavy cream
1 tbsp espresso powder
 
 
For the crust:
 
For the Mousse:
For the Meringue Topping:
For the Espresso Caramel Sauce:
2 cups graham cracker crumbs
4 oz (or one stick) melted unsalted butter
Mousse
12 oz milk chocolate (weight)
20 oz heavy cream
Meringue Topping
1/2 cup egg whites
1 cup granulated sugar
pinch salt
pinch cream of tartar
Espresso Caramel Sauce
1 cup granulated sugar
1/4 cup water
pinch cream of tartar
1 cup heavy cream
1 tbsp espresso powder
 
 
For the crust:
- Pre-heat the oven to 350°F for a still oven or 325°F or a convection oven.
- Combine crumbs and butter in mixer with paddle attachment.
- Spray mold or spring-form pan with non-stick coating spray.
- Cover a sheet pan with parchment paper place the mold or pan on the paper.
- Press the crust into mold to the desired thickness.
- Place sheet pan, paper and mold or pan in the oven and toast for approx. 10 minutes or until crust is lightly browned.
 
For the Mousse:
- Boil 10 oz. of cream in a heavy saucepan.
- Chop chocolate into chunks and place in a ceramic or stainless steel mixing bowl.
- Pour boiling cream over the chocolate.
- Blend by hand with a spatula until all the chocolate is melted.
- Set aside to cool (if in a rush, chill the mixture over an ice-water bath).
- Whip the remaining 10 oz. of heavy cream.
- When chocolate mixture is cooled, fold in the whipped cream.
- Set aside in a cold place (refrigerator or ice bath).
- After the molds have cooled, pour the appropriate amount of mousse into the molds or pan.
- Cover with plastic wrap and freeze for several hours until firm.
- To remove the tarts from the molds or pan, warm the sides and push out the tart (much like a push pop) and place on the sheet pan.
For the Meringue Topping:
- Boil water in a double boiler or sauce pan.
- Place all the ingredients in a mixing bowl (copper is ideal).
- Place the mixing bowl in the double boiler or sauce pan and heat the ingredients to 140°F, constantly whipping the mixture throughout the process.
- Remove the mixing bowl from the heat, and continue to whip the mixture to stiff peaks. Make sure the mixture has cooled down slightly.
- Pipe meringue on top of mousse and toast in broiler until brown.
For the Espresso Caramel Sauce:
- Mix the sugar, water, and cream of tartar in a 4-quart heavy bottom pot.
- Boil to a rich caramel, then very carefully add the heavy cream and espresso powder.
- Continue to cook until the mixture is uniform.
- Remove from heat and cool over an ice bath.
- Decorate each plate with the sauce and plate the tart.