• Serena Di Sabatino Di Diodoro

Chocolate Mousse Tart with Chokella

I'm back!

A while ago I made a super delicious treat that is perfect for summer; the crust is baked for a few minutes but you can also let it set in the freezer if you don't want to turn on the oven 😄 It's a Chocolate Mousse Tart made with Chokella cereal, filled with chocolate marshmallow mousse and garnished with crumbled hazelnuts and more cereal!! 🤩

If you go nuts for cereal and chocolate you will love this tart, check out the recipe in the section below this picture and make it too 😄



INGREDIENTS:


--- CHOKELLA CRUST ---

--- FILLING ---

  • 170g dark chocolate**

  • 140g marshmallows

  • 360ml milk (I used soy milk without sugar)

--- TOPPING ---


DIRECTIONS:

  1. Preheat oven to 350°F (180°C).

  2. Crumble Chokella with a food processor and put them in a bowl.

  3. Melt the butter in the microwave or on the stove and mix it with the cereal powder until you get the consistency of wet sand.

  4. Press this mixture into the bottom and the sides of a 18cm pie/tart dish and bake for 10 minutes.

  5. While the crust is cooling make the filling: chop dark chocolate and put it in a medium heatproof bowl. Set aside.

  6. In a big saucepan (use a big one since the marshmallows will expand quite a bit) combine the marshmallows and milk. Cook over medium heat, stirring constantly, until the marshmallows are completely melted, 5-7 minutes.

  7. Add the marshmallow mixture over the chocolate. Let sit for 2-3 minutes, then whisk until well combined and smooth.

  8. Pour the mixture in the Chokella crust (it's very liquid at this point, don't worry).

  9. Chill in the refrigerator for about 4 hours or until set.

  10. At the moment of serving garnish with chopped hazelnuts and more Chokella cereal!

  11. Enjoy :)

RECIPE NOTES:

  • *You can also use coconut oil if you want but of course you will taste it.

  • **I suggest using extra dark chocolate (I used 75%) since marshmallows are super sweet so it's better trying to balance that sweetness with unsweetened milk and bitter chocolate.

  • I've adapted this recipe from here.

  • Store the pie in the fridge for 3-4 days.


RECIPE CARD:

If you make it let me know! :)




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