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Easy Chocolate Mousse Tartlets (Mini Tarts)

Mini dark chocolate mousse tarts with raspberry, almonds, and flaked sea salt toppings.
Easy, healthy-ish, and irresistible dark chocolate mousse tartlets! Serve these mini tarts at parties, or make one big chocolate mousse tart to simplify!
Jem @ The Fruity Jem
Cook Time 30 minutes
Chill Time 45 minutes
Total Time 1 hour 15 minutes
Serving Size 6 servings

Ingredients

For the Tartlet Crusts (or use ready-made tart or pie crusts)

  • 1.5 cups almonds (240 grams)
  • 3 Tablespoons cacao powder
  • 3 Tablespoons coconut oil, melted (45 grams)
  • 2-3 Tablespoons agave syrup (30 ml)

For the Chocolate Mousse (see this orange mousse recipe if you don't like banana)

  • 3 medium ripe bananas please see notes below
  • ¼ cup + 2 Tablespoons dark chocolate chips melted either using a double boiler or by microwaving at low power and short intervals (being careful not to burn the chocolate)
  • 1.5 teaspoons vanilla extract

For Garnish (Optional)

  • raspberries
  • crushed nuts I used almonds but any other nuts work
  • flaked sea salt

Instructions

First Make the Crust (Skip if Using Pre-made Tart Shells)

  • Preheat your oven to 350°F (175 °C).
  • In a food processor or a small blender, process the whole almonds until they're finely ground. You want a texture that is similar to that of almond flour (refer to the photos above). Transfer to a large mixing bowl.
    1.5 cups almonds
  • Add the cacao powder to the ground almonds and mix well until the almond grains are coated with the cacao powder and there are no large clumps.
    3 Tablespoons cacao powder
  • Gently pour the melted coconut oil and agave syrup to the mixture. Mix well.
    3 Tablespoons coconut oil, melted, 2-3 Tablespoons agave syrup
  • Divide the dough into 6 equal parts, about 2 heaping Tablespoons each. Then roll each part into a ball. Place each dough ball into each tartlet pan, then use your hands to press to flatten, making sure that the sides are pressed into the wavy edges.
  • Bake the crust in the oven at 350°F (175 °C) for 10 minutes. Pierce the bottom with a fork a couple times to that the bottom crust stays flat. You can also use baking beans or rice.

Now Make the Chocolate Mousse

  • While waiting, start making the mousse. Simply add your bananas, melted chocolate chips, and vanilla extract to a blender. Blend until very smooth, for 30-90 seconds.
    3 medium ripe bananas, ¼ cup + 2 Tablespoons dark chocolate chips, 1.5 teaspoons vanilla extract
  • Chill your mousse in the fridge to let it set for at least 45 minutes, up to overnight. This will also allow the crusts to cool down.
  • Once your mousse has properly set and the tartlet crusts have cooled down, pour in the chocolate mousse.
  • Garnish with your toppings of choice, then enjoy!
    raspberries, crushed nuts, flaked sea salt

Notes