Tarte à la mousse de chocolat
4 portions | avec guimauves et croûte de Graham au cacao
Appel à tous les passionnés de chocolat, ce dessert est pour vous! Cette tarte décadente est composée d'une mousse au chocolat onctueuse et d'une croûte croustillante à base de biscuits au cacao. Garnie de guimauves et d'encore plus de miettes de biscuits, c'est la bouchée parfaite!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 tasse(s)
Pépites de chocolat mi-amer
(Contient Soya)
112 g
Mini guimauves
0.13 tasse(s)
Cacao en poudre
2 cs
Cassonade
1.5 tasse(s)
Biscuits Graham, émiettés
(Contient Blé Peut contenir Seigle, Soya, Sulfites, Orge, Oeuf, Lait, Avoine)
237 ml
Crème
(Contient Lait)
Pas inclus dans votre livraison
6 cs
Beurre*
(Contient Lait)
½ cc
Sel*
¼ tasse(s)
Lait*
Informations nutritionnelles
Ustensiles
Instructions
- Add chocolate chips, three-quarters of the marshmallows, 1/4 cup milk, 1 tbsp butter and 1/8 tsp salt to a medium pot over medium heat. Cook, stirring occasionally, until chocolate and marshmallows are melted and smooth, 5-6 min.
- Transfer chocolate mixture to a large metal bowl, then place in the fridge to cool slightly, 15-20 min.
- Melt 6 tbsp butter in the microwave or in a small pot.
- Add melted butter, 2 tbsp cocoa powder, brown sugar, graham cracker crumbs and 1/4 tsp salt to a medium bowl. Stir to combine until coarse crumbs form.
- Transfer 1 1/4 cups of the crumb mixture to a 9-inch pie dish, then pat mixture into the bottom of the dish and about 1-inch up the sides. (TIP: Use a flat-bottomed measuring cup or glass to help smooth down the bottom.) (NOTE: Reserve the remaining 1/4 cup of crumb mixture for later in the recipe.)
- Bake crust in the middle of the oven until lightly golden-brown, 10-14 min. Set aside on a wire rack to cool, 10 min.
- Meanwhile, add cream to another large bowl, then whisk using an electric hand mixer until stiff peaks form, 2-3 min.
- Gently fold whipped cream into cooled chocolate mixture using a spatula. (TIP: To fold, start at the centre of the bowl, then cut straight down the centre with your spatula all the way to the bottom of the bowl. Scrape along the bottom of the bowl towards you, continue up the side and scoop the mixture over the top.)
- Transfer chocolate mousse filling to graham cracker crust, then smooth the surface using a spatula.
- Place chocolate mousse pie in the fridge to set, 3-4 hours. (TIP: The pie will firm up the longer it sets, for best results, refrigerate overnight!)
- When ready to serve, sprinkle remaining graham cracker crumb mixture and marshmallows over top.
- Cut into desired number of slices.