Easy Chocolate Mousse Tartlets (Mini Tarts)
Easy, healthy-ish, and irresistible dark chocolate mousse tartlets! Serve these mini tarts at parties, or make one big chocolate mousse tart to simplify!
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
- If you want a other chocolate mousse variations, try my orange chocolate mousse or my hazelnut chocolate mousse.
- Check out the post above for top tips, FAQ, step-by-step process shots, ingredient substitutions, serving & make ahead suggestions, storage notes, and other useful info!
Nutrition
Calories: 428kcalCarbohydrates: 36gProtein: 10gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 0.1mgSodium: 18mgPotassium: 607mgFiber: 8gSugar: 19gVitamin B12: 0.04µgCalcium: 147mgIron: 2mg
Nutrition information is automatically calculated and should only be used as an estimate.