Celestial Chocolate Mousse Tart

Allergens

Eggs, Nuts

Ingredients

• 3. Dark Chocolate (70% cocoa)
• 8 oz 4. Coconut Milk
• 1 can (13.5 oz) 5. Orange Zest
• 1 orange 6. Vanilla Extract
• 2 tsp 7. Egg Yolks
• 5 large 8. Almond Flour
• 1 cup 9. Cocoa Powder
• 4 tbsp 10. Sea Salt
• 1/4 tsp 11. Agave Nectar
• 1/2 cup 12. Pecans
• 1 cup, chopped 13. Unsweetened Shredded Coconut
• 1/2 cup 14. Honey
• 2 tbsp 15. Cinnamon
• 1/2 tsp

Instructions

1. Melt the dark chocolate in a double boiler, then set aside to cool slightly.
2. In a separate bowl, whisk together egg yolks and agave nectar until light and frothy.
3. Gradually whisk in the melted chocolate, mixing until smooth.
4. In a saucepan, heat coconut milk with orange zest and vanilla extract over low heat. Do not boil.
5. Slowly pour the heated coconut milk mixture into the chocolate egg yolk mixture, stirring constantly to avoid curdling.
6. Return the mixture to the saucepan and cook over low heat, whisking constantly until it thickens to a pudding consistency.
7. Remove from heat, then cover with plastic wrap, pressing directly onto the surface of the mousse to prevent a skin from forming. Refrigerate for at least 4 hours or until fully set.
8. Preheat oven to 350°F (175°C). In a food processor, blend almond flour, cocoa powder, and sea salt until combined. Pulse in the pecans and shredded coconut. Transfer to a parchment lined baking sheet and sprinkle with cinnamon. Bake for 8 10 minutes or until golden brown. Let cool completely and then crush into fine crumbs.
9. To serve, press about 2 tbsp of the crust mixture into the bottom of each tart shell. Fill each shell with a generous layer of chilled chocolate mousse. Garnish with a dusting of cocoa powder or an orange slice, if desired.

Chef’s Insight

Allow the mousse to set completely in the refrigerator before assembling to ensure it holds its shape.

Notes

Adjust the sweetness by adding more or less agave nectar as desired.