Author Topic: Chocolate Mousse Tart  (Read 38058 times)

Offline Sundari

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Chocolate Mousse Tart
« on: September 20, 2009, 04:24:36 am »
Chocolate Mousse Tart
(adapted from recipe Rawlicious thermomix booklet)

Crust Ingredients
80g shredded coconut
300g macadamias or almonds (can be soaked and dehydrated if you have a dehydrater)
65g dates
pinch sea salt
1 tablespoon cold pressed almond oil or organic coconut oil (if not dehydrating nuts may only need a little to no oil)

Method
Place coconut in Tm bowl and mill for 10 seconds on speed 8
Add remaining ingredients and mix for 1 min on speed 9
Using MC push base into pie plate or cake tin and put into freezer to set

Filling ingredients
Flesh of 3 large avocados or 4 small
30-50g Cacao powder (50 g makes it very rich)
100g agave syrup
good pinch of sea salt

Filling method
Place all ingredients into TM bowl and blend for 1 minute on speed 6 until smooth. Scrape down sides and repeat.
Spread the filling mix on top of prepared crust and garnish with strawberries or other berries and mint leaves.
Refrigerate for at least 1 hour.

Variations
Would be lovely with a fruit/berry puree as a layer on the crust first and then the mousse. Alternatively you can slice bananas onto the base before filling.

Notes
I donít have a dehydrator so I did the crust with raw macadamiaís and it turned out well but is probably moister than if using dehydrated nuts.
The mousse is really smooth and moussie. No avocado flavour or taste was detected at all and would pass as chocolate mousse to people who didnít know. Was delicious and got the thumbs up from the raw foodies who tried it.
I would definitely make it again although try with less (30g?) cacao as 50g it was really rich for me.

[I also didn't wash out the bowl and made a yummy choc fruit smoothie from the mousse left in there - adding a banana, apple and handful of strawberries some ice and water
« Last Edit: September 23, 2009, 01:39:01 am by Sundari »
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Offline Sundari

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Re: Chocolate Mousse Tart
« Reply #1 on: September 20, 2009, 04:35:16 am »






This is a bit blurry  taken late at night without flash on my phone
« Last Edit: September 23, 2009, 01:37:42 am by Sundari »
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Offline Thermomixer

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Re: Chocolate Mousse Tart
« Reply #2 on: September 20, 2009, 05:12:29 am »
Great work - really great - glad you got the photos in - unfortunately couldn't help with sorting out the pic in the first post - we'll ask MM to see if he can help.
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Offline cookie1

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Re: Chocolate Mousse Tart
« Reply #3 on: September 20, 2009, 08:34:44 am »
Wow, if that doesn't help convert some of us I don't know what will.  It looks delicious.
May all dairy items in your fridge be of questionable vintage.

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Offline judydawn

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Re: Chocolate Mousse Tart
« Reply #4 on: September 20, 2009, 09:20:47 am »
Have never used 2 of those ingredients in the filling but imagine the filling alone in a little pot would make a nice individual dessert too. I often use fillings of pies and tarts on their own to cut the calories a little.
Judy from North Haven, South Australia

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Offline brazen20au

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Re: Chocolate Mousse Tart
« Reply #5 on: September 20, 2009, 09:23:12 am »
wow!
Karen in Canberra :)
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Offline quirkycooking

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Re: Chocolate Mousse Tart
« Reply #6 on: September 28, 2009, 02:37:44 am »
Yum, looks delicious!
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Offline mama_bel

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Re: Chocolate Mousse Tart
« Reply #7 on: September 28, 2009, 04:39:48 am »
Yum!  Something new to try!
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Offline phatassphairy

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Re: Chocolate Mousse Tart
« Reply #8 on: September 21, 2011, 07:03:18 am »
this looks really yum .... but i am a bit spun out by the mix of avo's and cocoa .... but next time when i see avos a bit cheaper and i might see if i can sneak this into the kitchen

i love the sound of the base ...... got any other suggestions for a filling to pop on it?
as long as you keep eating my pancakes .....i will stand here and keep flippin them out filled with nothing but love in my heart 'cause you chose my table to sit at =)P

Offline chicksta44

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Re: Chocolate Mousse Tart
« Reply #9 on: November 29, 2011, 12:36:35 am »
We made this tart and it was absolutely sensational. You would definitely never know that it was made with avocados. The base was to die for! The only tip I would have is that the middle was slightly runnier than we would like so we put it in the freezer. Then while we are making tea we take out a slice and it is defrosted just enough by dessert time and is just a bit firmer than a mousse and freezing cold - just the way we like it. Thanks for the Recipe Sundari. 

Offline fundj&e

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Re: Chocolate Mousse Tart
« Reply #10 on: November 29, 2011, 01:00:37 am »
that looks really yummy lisa
i don't need a recipe i'm italian

Offline judydawn

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Re: Chocolate Mousse Tart
« Reply #11 on: November 29, 2011, 01:11:31 am »
Thanks for bumping this Lisa.  So the avocado part of it freezes well without discolouring? Sounds like a nice one to keep in the freezer for unexpected guests.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline chicksta44

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Re: Chocolate Mousse Tart
« Reply #12 on: November 29, 2011, 01:25:34 am »
Judy what does bumping mean  ??? I'm sorry. The avocado doesn't discolor at all. You can't even tell. Just looks like frozen chocolate mousse and defrosts well. Would you like me to take a pic of the frozen product and upload?? Its half eaten mind you. :)

Offline judydawn

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Re: Chocolate Mousse Tart
« Reply #13 on: November 29, 2011, 05:35:23 am »
Lisa, when anyone posts a comment on something, the thread automatically comes up to the top of the list and we all get to see the recipe again if we have forgotten it.  This is called 'bumping' - there are so many great recipes hidden away on the forum and it's great when someone finds one and brings it to our attention.
Would love to see a picture of a cut piece of this frozen dessert thanks.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline chicksta44

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Re: Chocolate Mousse Tart
« Reply #14 on: November 30, 2011, 10:00:59 pm »
Hi Judy. Thanks for the explanation. :) Here is the fozen product - sorry that it is half eaten. The green bit in the middle is the  mint decoration that got mushed while cutting the frist piece and then got frozen! You can see that it hasn't discoloured and when it partiallly defrosts it goes back to that lovely rich brown colour.