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.
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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.
Pure maple syrup.
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.
Vegan Triple Chocolate Mousse Tart with Hazelnut Crust
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, buttery hazelnut crust is filled to the tippy top with thick, 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.
- 1 cup hazelnut meal*
- 1 cup oat flour
- 1/4 cup virgin coconut oil, melted
- 2 tablespoons pure maple syrup
- 1/4 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
- 1/4 cup cocoa powder
- 2 tablespoons pure maple syrup
- 1/4 teaspoon fine sea salt
- 1 (14-ounce) can full-fat coconut milk, refrigerated for 24 hours or more
- Chopped toasted hazelnuts
- Dark chocolate bar (for shaving)
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.
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.
*If you can't find hazelnut meal, simply add two cups raw hazelnuts to a food processor and process until the hazelnuts are ground into a fine meal (the texture should resemble sand). Then, measure off 1 cup and reserve the remaining meal for another recipe.
**In a time crunch, you can skip this step altogether and add the coconut cream straight to the pot along with the pudding, maple syrup, etc. However, if you have the time, I recommend whipping the coconut cream as it adds a lovely lift and airy quality to the filling.