No Bake Chocolate Mousse Tart

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 1/4 cups Almond flour
  • 1/2 oz Chocolate, dark sugar-free
  • 7/16 cup Cocoa powder
  • 3 oz Dark chocolate, good quality unsweetened
  • 3/4 cup Swerve sweetening, powdered
  • 1/4 tsp Vanilla extract

• Drinks

  • 1/2 tsp Espresso

• Dairy

  • 3/4 cup Almond or cashew milk, unsweetened
  • 9 tbsp Butter
  • 1 3/4 cup Whipping cream

Found on alldayidreamaboutfood.com

Description

Ingredients

• 1 1/4 cups almond flour
• 1/4 cup cocoa powder
• 1/4 cup powdered Swerve Sweetener
• 5 tbsp butter, melted
• 3/4 cup whipping cream
• 3/4 cup unsweetened almond or cashew milk
• 1/4 cup butter
• 3 ounces good quality unsweetened dark chocolate, chopped (do not use sweetened chocolate here, as your mousse may not set properly)
• 3 tbsp cocoa powder
• 6 tbsp powdered Swerve Sweetener
• 1/2 tsp espresso powder (optional, boosts chocolate flavour)
• 3 large eggs*
• 1 cup whipping cream
• 2 tbsp powdered Swerve Sweetener
• 1/4 tsp vanilla extract
• 1/2 ounce dark sugar-free chocolate

Directions

• Lightly grease a 9-inch tart pan with a removable bottom.
• In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener. Add melted butter and stir until the mixture clumps together.
• Press firmly and evenly into bottom and up sides of prepared tart pan. Refrigerate until filling is ready.
• In a small pan, combine cream, almond or cashew milk, and butter. Bring to a full boil and then remove from heat.
• In a blender, combine unsweetened chocolate, cocoa powder, sweetener, and espresso powder. Pour in scalded cream mixture and blend until smooth.
• Add eggs and blend again until smooth (*if you are concerned about the eggs, use pasteurized shell eggs such as Safest Choice). Pour into chilled crust and chill until firm, at least 1 hour. Gently press the tart pan from the bottom to remove the sides and place on a serving platter.
• Beat whipping cream with sweetener and vanilla until it holds stiff peaks. Spread over mousse to the edges of the tart.
• Using a cheese grater, shave the dark chocolate over the whipping cream. Let set a bit in the refrigerator before serving.

Nutrition