• Main
  • Recipes
  • Chocolate Mousse Tart (Emeril Lagasse) Recipe

Chocolate Mousse Tart (Emeril Lagasse) Recipe

Posted by
Rate It!
Chocolate Mousse Tart (Emeril Lagasse)
Add your photo!
Ingredients
14
Count
Nutrition
1265
Calories
Total time
45
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. In the top of a double boiler or in a bowl set over a pot of hot water, melt the chocolate and butter, stirring. Remove from the heat and beat with a heavy wooden spoon until smooth. Return to the heat and add the yolks, 1 at a time, beating well after the addition of each. Remove from the heat and transfer to a large bowl.
  2. In a clean bowl, beat the egg whites until soft peaks start to form. Add 2 tablespoons of the sugar and beat until stiff.
  3. In a third bowl, beat the cream until it becomes frothy. Add the remaining 2 tablespoons sugar and the orange liqueur and continue beating until it holds soft peaks.
  4. Fold the egg whites into the chocolate mixture until no white specks appear. Gradually fold in the whipped cream, reserving about 1/2 cup for garnish.
  5. Spoon the mousse into the pre-baked pie shell and smooth the top with a rubber spatula. Refrigerate until well chilled.
  6. To serve, spoon the reserved whipped cream on top and garnish with chocolate shavings. Cut into wedges and serve.
  7. Tart Shell:
  8. Sift the flour, sugar, and salt into a large mixing bowl. Using a pastry blender or your fingers, work in the butter pieces and shortening until the dough begins to come together and form small pea shapes. Work in the ice water with your fingers until it just comes together, being careful not to over mix. Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes before rolling out to fit into a pie pan.
  9. Preheat the oven to 400 degrees F.
  10. On a lightly floured surface, roll out the dough to an 11-inch circle. Transfer to a 10-inch tart pan with a removable bottom and trim any excess from the edges. Place in the refrigerator for 20 to 30 minutes to rest. Cover with parchment paper and weight with pie weights. Bake for 12 to 15 minutes. Remove the paper and weights and cook until just golden brown, about 15 minutes. Remove from the oven and cool.
  11. Yield: 1 (10-inch) tart shell
  12. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1265.14 Kcal (5297 kJ)
Calories from fat 768.36 Kcal
% Daily Value*
Total Fat 85.37g 131%
Cholesterol 265.78mg 89%
Sodium 209.24mg 9%
Potassium 470mg 10%
Total Carbs 97.55g 33%
Sugars 21.13g 85%
Dietary Fiber 5.85g 23%
Protein 29.39g 59%
Vitamin C 0.2mg 0%
Vitamin A 2.1mg 71%
Iron 4mg 22%
Calcium 324.4mg 32%
Amount Per 100 g
Calories 724.16 Kcal (3032 kJ)
Calories from fat 439.8 Kcal
% Daily Value*
Total Fat 48.87g 131%
Cholesterol 152.13mg 89%
Sodium 119.77mg 9%
Potassium 269.03mg 10%
Total Carbs 55.83g 33%
Sugars 12.09g 85%
Dietary Fiber 3.35g 23%
Protein 16.82g 59%
Vitamin C 0.1mg 0%
Vitamin A 1.2mg 71%
Iron 2.3mg 22%
Calcium 185.7mg 32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 31.6
    Points
  • 35
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

Bad Points

  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top