How to make White Chocolate Mousse Tart

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This White Chocolate Mousse Tart is utterly sublime. The mousse is the easiest in the world to make, and uses only 3 ingredients! No separation of eggs required! It is a silky, sophisticated dessert that will finish off your meal with a sweet bang.

Why You’ll Love this Recipe:

• Stupid easy to make: Only two components are needed to make this creamy, luscious, decadent mousse tart. No separating of eggs, no beating of egg whites or cream. All you have to do is blend the base ingredients, then melt chocolate, whip aquafaba, and fold together. Simple!
• It requires minimal ingredients, keeping your grocery bill low and the shop simple. It’s got to be the simplest dessert to whip up, ideal for when you have an irresistible craving!
• It’s sophisticated: who knew that a dessert so simple to make, could be so rich and sophisticated. This luscious, decadent dessert is so appropriate for those intimate dinner parties – it’s sure to impress, and it didn’t require any stress to whip up!

Making the Vegan Biscuit Base (without Oreos, Dates or Cashews):

This White Chocolate Mousse Tart uses a Vegan base, which is free from dates, cashews and even the vegan favourite, Oreos.

It uses a blend of coconut butter, oat flour, truvia, cocoa and peanut butter. These ingredients combine to make a lovely chocolatey base that is crunchy but not jaw-breakingly hard.

First, you need to make a coconut butter, which is the easiest and cheapest way to get the stuff. Grind desiccated coconut in a high-speed blender until the coconut is starting to release it’s natural oils and looks like the consistency of a paste. This should take 2-3 minutes or so.

Transfer to a mixing bowl, and add the oats, truvia, cocoa, peanut butter, vanilla and salt. Mix together thoroughly until all the oats are worked into the dough. It may look like a lot of oats, but they do get completely absorbed by the other ingredients with enough elbow grease.

Press firmly into your favourite pie dish. There is no need to grease or line the dish, as this mixture comes out cleanly when sliced.

Place the base into the fridge to set while you make the mousse filling. It will harden up pretty much straight away, due to the coconut butter.

Making a 3 Ingredient Vegan Mousse

Now that you have made the base, it’s time for the fun part: the White Chocolate Vegan Mousse!

A note on the Chocolate to use

For the White Chocolate flavour, I used Caramilk White Chocolate in this recipe. If you aren’t familiar with Caramilk Chocolate, I feel sorry for you!

Caramilk Chocolate is basically a butterscotch-infused white chocolate. I’m not really a white chocolate fan, but Caramilk I adore because it is more deeply flavoured. It has tints of caramel, which, injected into this tart, make it utterly sublime.

Pure white chocolate would pale in comparison (IMHO) – so do get Caramilk White chocolate if you have access to it! Obviously, to make this tart completely vegan, you should get your hands on your favourite vegan chocolate.

The first step is to melt the chocolate. I usually do this over a bain marie, because I have no microwave. A microwave would make this step a lot quicker!

Whip the Aquafaba

Once the chocolate is melted, you can get onto the Aquafaba whip. Strain the chickpeas (put in the fridge for later use), and pour the Aquafaba into a clean mixing bowl (much like you would for egg whites). Add a slosh of Vinegar (or lemon juice. About 2 tablespoons).

If you aren’t used to working with Aquafaba, the vinegar may sound like pretty strange addition. The point of the vinegar is to help stabilise and stiffen the aquafaba. In fact, it reacts in the same way to aquafaba as it does to egg whites in Pavlova. Don’t worry, you cannot taste it in the final tart, and it IS crucial, so don’t leave it out!

You want to whip the aquafaba till it is so stiff, it will remain in the bowl if you hold it upside down. Use electric beaters!! Otherwise you will have a wildly difficult time getting it whizzed up (I should know – this is how I spent a large portion of my lockdown days).

Fold the Aquafaba through the Melted Chocolate

Using a spatula or wooden spoon, transfer a quarter of the aquafaba to the melted chocolate. Fold through, using careful strokes. Quarter by quarter fold the aquafaba through, being careful not to over or under mix.

Once all the Aquafaba is folded through the chocolate, you can now blend the second portion of the desiccated coconut for the mousse. Put the aquafaba-chocolate mixture in the fridge while you do so.

Blend the desiccated coconut until SUPER runny (this is so it will fold easily through the other mousse ingredients). Now, carefully add it to the aquafaba-chocolate mixture, taking care not to over-mix. The volume of the mousse will shrink slightly.

Pile the mousse onto the chilled base and return to the fridge to set.

Tips on working with Coconut Butter

The Desiccated Coconut helps to set the base and the mousse, so it is a crucial ingredient in the cake. Using desiccated coconut is a much cheaper option to nuts or coconut oil. It is a fraction of the price and has a mildly sweet flavour which transfers nicely to most dessert recipes.

This recipe uses 2 quantities of desiccated coconut, one portion for the base, and one portion for the filling.

The first important tip is: do not blend it all at once. The blended coconut sets really fast, so if you blend it all at the beginning, the remaining portion won’t be soft enough to fold through the aquafaba-chocolate mixture. It is best to blend the portion for the mousse when you need it (after you have folded the aquafaba through the melted chocolate).

For the base, the desiccated coconut does not need to be super runny because you can massage it into the rest of the ingredients with your fingers. Just get it to the point that it is oily.

For the mousse, however, the coconut butter needs to be SUPER runny. You will be surprised how runny it can get!

If the coconut butter is still slightly solid, it will be difficult adding it to the whipped aquafaba mixture. A high speed blender is essential for this.

How long does the White Chocolate Mousse Tart take to set?

The mousse tart will take a minimum of 4 hours to set, so be sure to make it early! I would recommend whizzing it up in the morning. That way, you can eat your luscious dessert that evening, watching your favourite episode of Friends.

How big is this White Chocolate Mousse Tart?

This White Chocolate Mousse Tart makes a modest 20-cm diameter pie, about 5 cm high. Not as tall as a cheesecake, it makes up for volume with richness and sweetness so you do not mind the smaller slices.

It really satisfies that sweet-tooth craving!