This vegan triple chocolate mousse tart with hazelnut crust is one of the richest, most delicious desserts I've ever tasted. A light yet crisp and buttery hazelnut crust is filled with fluffy chocolate mousse. But this isn't just any old chocolate mousse. It's triple chocolate mousse with three forms of chocolate: melted dark chocolate, Nasoya Coconut Chocolate Silken Creations, and cocoa powder.
This post is sponsored by Nasoya. Thank you for supporting the brands that support Blissful Basil.
It's been two months since I've shared a dessert recipe with you, and that's far too long for my comfort.
And so I'm coming back strong as ever with one of my favorite dessert recipes to date.
This vegan triple chocolate mousse tart with hazelnut crust is sure to please everyone, vegans and non-vegans alike. It's out-of-this-world delightful with a filling that's both decadently rich and yet somehow pillowy and cloudlike.
The crust is something to write home about, too. It's made with hazelnut meal and oat flour, the combination of which results in a buttery, light, and perfectly crisp canvas upon which to slather all that chocolate.
I have a feeling that from an outside vantage point, the manicured aesthetics of this tart make it appear as if it's wrought from one of those fanciful, fussy sorts of recipes. That couldn't be further from the truth. I promise.
This tart is surprisingly easy to make.
Of course, those you choose to share it should be none the wiser. Let them believe you labored over it for hours, carefully positioning each chocolate shaving across its silken surface.
To make it, you'll start by preparing the crust.
In a large mixing bowl, stir together hazelnut meal, oat flour, melted coconut oil, a bit of maple syrup, and sea salt until a crumbly dough takes shape. Then, press the dough firmly into a 7-inch tart pan, smoothing it into the bottom and up the sides.
Bake the crust for 15 minutes, or until the edges just begin to turn golden.
While the crust bakes, you'll prepare the triple chocolate mousse filling.
For the filling, you'll need the following:
Chopped dark chocolate.
Cocoa powder.
Pure maple syrup.
Coconut milk.
Sea salt.
Nasoya Coconut Chocolate Silken Creations.
Melt the chocolate in a saucepan over low heat, stirring constantly and keeping a watchful eye to ensure it doesn't burn or scorch.
Then, add the Nasoya Silken Creations, cocoa powder, maple syrup, and sea salt, and vigorously whisk until smooth. Remove the chocolaty mixture from the heat and set aside.
Dump off the watery liquid from a can of chilled full-fat coconut milk and scoop the firm white cream into a large mixing bowl. Use a hand or stand mixer to beat the mixture for a minute, or until stiff peaks form.
Then, gently fold the chocolate mixture into the coconut whipped cream, and pour it into the cooled tart shell...
Chill the tart for at least two hours, or until the mousse sets well enough to slice.
Then, sprinkle the surface of the tart with chopped hazelnuts and shaved dark chocolate.
Once the tart is topped, slice and serve it.
The combination of dark chocolate, cocoa powder, and Nasoya Silken Creations yields a chocolate mousse filling that's decadent, silky, and rich, yet light, fluffy, and pillowy, too.
📖 Recipe
Vegan Triple Chocolate Mousse Tart with Hazelnut Crust
Ingredients
Hazelnut Crust
- 1 cup hazelnut meal*
- 1 cup oat flour
- ¼ cup virgin coconut oil, melted
- 2 tablespoons pure maple syrup
- ¼ teaspoon fine sea salt
Chocolate Mousse Filling
- 1 cup chocolate chips or chopped dark chocolate
- 2 (3.84-ounce) packs Nasoya Coconut Chocolate Silken Creations
- ¼ cup cocoa powder
- 2 tablespoons pure maple syrup
- ¼ teaspoon fine sea salt
- 1 (14-ounce) can full-fat coconut milk, refrigerated for 24 hours or more
Optional Toppings
- Chopped toasted hazelnuts
- Dark chocolate bar (for shaving)
Instructions
For the Hazelnut Crust
- Preheat the oven to 350F. Line the bottom of a 7-inch removable bottom tart pan with a circle of parchment paper, grease the sides, and place it on a small baking tray.
- Add all crust ingredients to a large mixing bowl and use a fork to stir and mash together until a crumbly dough is formed.
- Crumble the dough into the tart pan and use your fingers to press it evenly into the bottom and up the sides. The more firmly you press the dough into the pan, the better the crust will hold together after baking. Use a fork to pierce the surface of the crust a few times.
- Bake the crust for 15 to 20 minutes, or until just beginning to turn light golden at the edges. Let cool completely.
For the Chocolate Mousse Filling
- Prepare the chocolate mousse filling while the crust cools.
- Melt the chocolate over a low simmer in a medium saucepan until just melted, being very careful not to scorch or burn (it will seize if it gets too hot). Whisk in the Nasoya Silken Creations, cocoa powder, maple syrup, and sea salt. The chocolate might seize up a bit because of the chilled pudding, but just keep whisking over the heat until you have a smooth, glossy mixture. Then, immediately remove from the heat.
- **Remove the can of coconut milk from the refrigerator and, without shaking it, gently flip if over. Open it and dump out the watery liquid (or reserve for another use). Then, scoop the firm coconut cream into a large mixing bowl. Use a hand or stand mixer with whisk attachment to whisk the cream on high for 1 to 2 minutes, or until thick and fluffy with stiff peaks. Be careful not to over-whisk or it could curdle (depends on the brand of coconut milk you're using).**
- Use a spatula to gently fold the chocolate mixture into the whipped coconut cream until just combined.
To Assemble
- Pour the chocolate mousse mixture into crust and chill for at least 2 hours to set.
- Once the mousse layer has set, sprinkle the surface of the tart with toasted hazelnuts. Then, use a vegetable peeler to shave the dark chocolate bar over the surface.
- Refrigerate leftovers.
Notes
JD Barton says
I had not heard of Nasoya Coconut Chocolate Silken Creations and searched for it only to find that product is discontinued. Can you suggest an alternative? This recipe sounds delicious!
Thanks-JD
Ashley says
Hi, JD! I'm so sorry for the confusion. Nasoya had discontinued a different version of this product years ago but recently brought back a new version. They're working on getting the new webpage up for this particular version, and I will be linking to it as soon as it's live.
Ashley says
And as a follow-up, if you can't yet find the new version in stores, using the same amount of their silken tofu, plus a bit more cocoa powder, and maybe a small dash more maple syrup should work just fine. Enjoy!
E says
Does it work? If it does, can you write down some measurements? I don't live in the states and we don't have that company here
Thanks
Ashley says
Hi, E! I haven't tried it yet myself, so I'm not sure and I haven't heard back as to whether or not this reader was able to give it a try. I'll let you know if I trial it this way in the future and will be sure to write down measurements if I do.
Brittany Audra @ Audra's Appetite says
This looks so decadent, rich, and creamy!! Super excited to try the hazelnut oat crust too :)
Ashley says
Thanks, Audra!
Erin P says
Would love to try this recipe, what substitutes for the nasoya silken creations (I doubt my grocery store carries it) would you recommend? Is it like a vegan chocolate pudding? Or chocolate silken tofu? Maybe others in the comments can contribute...I just can't see the comments until I post one of my own it appears...or I'm the first one? (seems less likely)
P.S. I know sponsored content is vital to blogger's income and I mostly don't mind, but it is a tad frustrating when a single branded ingredient is listed as a vital component of a recipe (especially when it looks so delicious and my brain says "MUST. MAKE. NOW!" lol. Just some feedback from a longtime reader. Maybe next time you could describe what the product is more in detail (I assume the company isn't allowing you to list substitutes) so people can come up with their own substitutes more readily. I really appreciate what you do and your wonderful recipes!
Ashley says
Hi, Erin! The Silken Creations is like a vegan chocolate pudding (made with a base of silken tofu and coconut), so you should be able to substitute silken tofu (the same amount) plus a bit more cocoa powder (and maybe a touch more maple syrup). Hope this helps and enjoy!
Celeste Jackson says
I made this for dessert to take to a gathering...everyone loved it and couldn't believe it was non-dairy! I was able to find the Nasoya brand near me outside of Chicago even though I was not familiar with it prior to this post. This dessert definitely satisfied my chocolate craving.
Pogoda says
I didn't know that vegan sweets looks so delicious. I hope it tastes the same.
Ashley says
Hope you enjoy it!
Ronnie says
Wow, it came out amazing. It took me a while but your web site is hands down the best have used.
Ashley says
Ronnie, this feedback warms my heart. I'm so happy to hear you enjoyed the tart and that you're also enjoying the site as a whole. Thanks for taking time out of your day to share this with me! :)
Jack William says
I like chocolate. Thanks for sharing your dish. I will definitely try this.
Ashley says
Hope you enjoy it, Jack!
Efraim says
Hi :)
Have you managed to make it without Nasoya Coconut Chocolate Silken Creations?
Can I use another tart pan? I don't have any tart pan so I need to get one. 7 inch is 17.78cm and 8 inch is 20.32cm
I saw 8-inch tart pan for a reasonable price.
How it will affect the cake? I want the cake to look like yours haha
Ashley says
Hi, Efraim! I haven't made it without the Silken Creations, but I'd imagine you could try substituting the equivalent amount of silk tofu and then upping the amount of cocoa powder and maple syrup to taste. I'd recommend sticking with the 7-inch tart pan so that it bakes at the same rate and turns out to be the same thickness. Hope this helps and enjoy!
Efraim says
Thanks for getting back to me :)
How much silk tofu would you use? pack is 350 gram.
Should I use about 100 gram? I guess it will be hard to estimate how much dutch processed cocoa powder and maple syrup haha
That's the only 7-inch tart pan I could find:
https://www.amazon.com/Fluted-Quiche-Removable-Bottom-Bakeware/dp/B073WXCN63/ref=sr_1_5?keywords=7-inch+tart&qid=1569873591&s=gateway&sr=8-5
It's okay?
Ashley says
Hi Efraim! I'd use about 200g silken tofu, and then add additional cocoa powder and maple syrup to suit your tastes.
That pan is perfect! Happy baking. :)
Efraim says
Thanks honey!
Ashley says
You're welcome. :)
Efraim says
I contacted Nasoya
They have discounted the product (Nasoya Coconut Chocolate Silken Creations)
Ashley says
Oh no way! Ugh. Ok, great to know. I will have to retest this tart with a tofu-only variation so that it stays relevant. Will add it to my list. Thanks for letting me know, Efraim!
Efraim says
Any news? :)
Ashley says
No, but thank you for the reminder! Bumping up on my list now.
masha says
I was wondering if it is possible to make this with just heavy cream instead of Nasoya Coconut Chocolate Silken Creations or tofu? Thanks! :)
Ashley says
Hi, Masha! You can definitely give it a try. You might need to add more chocolate to achieve the right texture and flavor. If you give it a try, I'd love to know how it goes!
masha says
Great, will try it out then and let you know! :)