This recipe came with many many trials and errors. There were so many failed attempts in trying to make the Agar Agar Powder and the mousse smooth, then there were other attempts in trying to make sure the fluffy and airy consistency of a mousse was right. A good mousse isn't too stiff, yet it is firm enough to hold itself together. Another important aspect of this recipe is the difficulty in managing chocolate. From melting it to helping it stay warm and liquid-like, to incorporating it with the colder whipped cream, timing is just about everything for this recipe.
Hi! I'm a stay at home mom, food fanatic (more like a dessert fanatic), a thrill-seeker and an experimenter. I love to try out new things, even if it means that I fail a bunch of times along the way. There is nothing more rewarding than to find a new recipe that no one has ever made before and it turns into a success!
Servings: 8-10 people
Time : 6 hours
Prep Time : 1 hour
Cooking Time : 1 hour
Other Time : Chilling for 4 hours
Size of Container : 14 X 5.6 inch tart pan
Agar Agar Powder
Coconut Oil, melted
Heavy Whipping Cream
COOKER / TOOL
Step 1. Oreo Crust
50 Oreo Cookies
1 cup Coconut Oil, melted
Preheat the oven to 350℉.
Crush the Oreo cookies in a food processor until they are like fine sand. In a heatproof bowl, microwave the coconut oil until it has thoroughly melted.
Pour the melted coconut oil into the bowl of crushed Oreos. Use your hands to mix the melted coconut oil with the crushed Oreo cookies and then press it firmly into a tart pan.
Bake in the oven for 10 minutes before taking it out to cool in the pan.
Step 2. Chocolate Mousse Layer
2 Tbsp Hot Water
1 cup Heavy Whipping Cream
1/4 cup Sugar
3/4 cup Chocolate Chips
1 tsp Agar Agar Powder
In a heat proof bowl, microwave ¼ cup of the heavy whipping cream at 30-second intervals until it starts to simmer in the microwave. Once it starts simmering, immediately take it out and cover it with the chocolate chips. Make sure to spread the chocolate chips evenly. Allow it to sit for 1-2 minutes. In the meantime, pour the remaining ¾ cup of heavy whipping cream and sugar into a stand mixer and whip it until stiff peaks form. Set the whipped cream aside.
Fill a separate small bowl with 1 Tbsp of water and the Agar Agar Powder and microwave it for 10 seconds. Take it out to stir gently before placing it back into the microwave for another 10 seconds. Continue to do this until the Agar Agar Powder solidifies the water. Then, take the remaining 1 Tbsp of hot water and pour it into the Agar Agar Powder mixture. Stir until it becomes slightly loosened before placing it back into the microwave for 10 seconds. This will cause mixture. Pour it into the chocolate cream and continue to mix both of them vigorously until the chocolate mixture is completely smooth and silky.
Once the chocolate chips have softened slightly, stir the mixture vigorously until it is completely homogeneous and all the chocolate chips have melted (an immersion blender can be helpful in this process). Take a spoonful of the whipped cream left in the stand mixer and blend it into the chocolate mixture to balance out the temperature.
Once the whipped cream has been thoroughly blended, pour the chocolate cream into the whipped cream and gently fold them together. Continue to fold until there is no distinction between the chocolate cream and the whipped cream. Pour this chocolate mousse into the Oreo crust and refrigerate for at least 2 hours.
★ TIP ★
Chocolate and Agar Agar Powder are very time and temperature sensitive. You want to be sure to keep a close eye on them, continually checking and stirring them so that no film forms over each of those layers.
Step 3. Berry Layer
1 cup Heavy Whipping Cream
1/2 tsp Agar Agar Powder
1/4 cup Sugar
In a small saucepan, bring the blended mixed berries, sugar and Agar Agar Powder to a slight simmer. Stir continuously until the sugar, and Agar Agar Powder has been thoroughly incorporated then turn off the heat and pour into a separate bowl.
Allow to sit until it is cool to touch; however, be sure to stir it occasionally to prevent a film from forming on the top. Once the berry mixture has been cooled, pour it over the chilled chocolate mousse layer and refrigerate for another 2 hours.
ENJOY! Your "Triple Berry Chocolate Mousse Tart"
from Madina Chen Wong
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