Malted Chocolate Mousse Tart

This post may contain affiliate sales links. Please see my full disclosure policy for details

This Malted Chocolate Mousse Tart is everything you want in a chocolate dessert. It is the most light and airy mousse atop a chocolate cookie crust.

The BEST Chocolate Malted Mousse Tart. An Oreo crust is filled with a light, chocolate mousse.

This weekend was one of those weekends where I struggled through everything I had to do. I dragged my feet, resulting in a somewhat unproductive weekend. I didn’t feel like making dinner, at all. While I was busy photographing some recipes, I was also changing laundry. When I went to change it again, I opened up the dryer to see a MESS LOAD of dryer sheets. I stood there for a minute, questioning what I was looking at. Then I pulled (what was previously a full) box of dryer sheets out of the dryer. Apparently, I put the entire box of dryer sheets in the dryer, including the box. Every last one. Has this ever happened to you?

The BEST Chocolate Malted Mousse Tart. An Oreo crust is filled with a light, chocolate mousse.

This Malted Chocolate Mousse Tart needs to be next up on your baking agenda. It is a simple Oreo cookie crust filled with a light chocolate cheesecake mousse. This was my first experience making a tart. I am not so sure what I was worried about! It was so easy and it released from the pan so smoothly. Just don’t carry it by the middle of the pan!

The filling is prepared with a little bit of cream cheese, melted chocolate, malt powder, sugar and heavy cream. First you need to beat the heck out of the cream cheese until it is really light. I always start with cold cream cheese because I think that it helps keep the integrity of the mousse.

Sink your teeth into this Malted Chocolate Mousse Tart. Creamy, airy and full of flavor.

You can usually find malt powder with the ice cream toppings or the chocolate milk mix-ins. I like to keep it on hand to add to milkshakes, frostings and desserts like the mousse tart. I used a chocolate malt for this dessert, but a vanilla or “plain” malt powder would work too.

Easy Chocolate Mousse Tart

For the pan, I used a 7inch by 11inch rectangle tart pan, but I am certain that my recipe will work in a 9inch or 10in round as well. If you don’t have a tart pan, you could even use a spring-form pan too. The nice thing about the tart pan is that it has the scalloped edges, and the bottom is easily removed.

The BEST Chocolate Malted Mousse Tart. An Oreo crust is filled with a light, chocolate mousse.

This no-bake recipe can be prepared in advance, and doesn’t require any baking. It’s great for summer and holidays! I am a huge fan of no-bake recipes because they come in many shapes and sized. Plus if I don’t have to worry about making dessert at the same time I am preparing dinner, it’s a lot easier on me.

Follow Beyond Frosting:

Facebook | Twitter | Pinterest | Instagram

If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!



Malted Chocolate Mousse Tart

  • Author: Julianne Bayer
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 12-16 slices


This Malted Chocolate Mousse Tart is everything you want in a chocolate dessert. It is the most light and airy mousse atop a chocolate cookie crust.


For the crust

  • 1 package Oreos cookies (14.3oz)
  • 1/2 cup unsalted butter

For the filling

  • 1 package Cream cheese, 8oz (cold)
  • 2 ounces Chocolate chips (milk or dark)
  • 1 tablespoon unsalted butter
  • ½ cup chocolate malt powder
  • ½ cup granulated sugar
  • 1 1/4 cup + 2 tbsp heavy whipping cream
  • 1/2 cup Powdered sugar
  • 24 ounces Chocolate bar, chopped


  1. In a food processor, grind up Oreos into a fine crumb.
  2. In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the graham crackers and stir until the crumbs are well coated
  3. Pour the Oreo crumbs in the tart pan and use a spatula to press into the pan. Refrigerate crust until filling is ready.
  4. Remove cream cheese from refrigerator and beat on medium speed for two minutes until light and fluffy. Scrape down the sides of the bowl.
  5. In a small, microwave-safe dish, combine the chocolate chips and 1 tablespoons of butter. Melt for 30-60 seconds and stir until chocolate is melted and smooth. Pour the melted chocolate over cream cheese and mix to combine.
  6. Next, add the malt powder and the granulated sugar to the cream cheese mix, beat on medium speed until well incorporated.
  7. Add 2 tablespoons of heavy whipping and beat on high speed for 2 minutes to incorporated additional air into the mousse.
  8. Prepare the whipped cream. Place a metal mixing bowl in the freezer for 5-10 minutes. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream thickens. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
  9. Take 1 cup of of the prepared whipped cream and fold into the chocolate mousse until well combined. Then pour the filling into the prepared tart shell. Pipe the remaining whipped cream boarders using a large open star tip. Refrigerate until the mousse sets, 2-4 hours.
  10. Use a sharp knife and chop chocolate bar into slivers and garnish the tart with the chopped chocolate.


  • “Cook Time” is resting time for the tart to set in the refrigerator.
  • The pan used in the recipe is 11″x7″ tart pan
  • If you are using a 9-inch round pan, reduce the crust to 2 cups of Oreo cookie crumbs and 6 tablespoons of butter.
  • Nutritional information based off 12 slices is estimated. 
Nutrition Information:
1 slice
  • Category: No-Bake
  • Method: No-Bake
  • Cuisine: American

Keywords: Chocolate Tart, No-Bake Chocolate Tart


Other recipes you might like from Beyond Frosting:

Oreo Chocolate Mousse Pie

It’s all about the layers with this No-Bake Oreo Chocolate Mousse Pie. The thick Oreo crust is filled with a quick chocolate mousse, followed by a layer of easy Oreo mousse and topped off with more chocolate and whipped cream.

Triple Chocolate Brownie Mousse Cake

Triple Chocolate Brownie Mousse Cake, every layer is better than the next. A fudgy brownie on the bottom, a layer of chocolate mousse and finally a layer of brownie batter mousse. This is a must-have recipe.

Spiked Chocolate Mousse Parfaits

Recipes from my friends:

Malt Ball Fudge from Shugary Sweets

Whopped Brownies with Malt Buttercream by Chef in Training

Chocolate Malt Cupcakes form Your Cup of Cake

52 Responses
  1. Jenna

    Hi there! This turned out great… really delicious and very rich! 🙂 However, I do want to comment about mixing the cream cheese. You say to beat on medium speed for two minutes, until light and fluffy… My beaters almost seized up instantly and I had to scrape almost all of the cream cheese from the beaters a few times. There is no way I could beat for two minutes so I just gave up. It ended up being okay, but is there a reason you say to use cold cream cheese? It was way too hard to beat and wouldn’t it be easier to soften it slightly first? Just curious…

    1. Beyond Frosting

      Hi Jenna, thanks for your comment. Yes, when starting with cold cream cheese, you’ll you to scrape down the beaters and the bowl several times.You just don’t see much of that in the video (otherwise you’d be bored!). You could certainly use softened cream cheese and just allow the dessert to set for longer in the fridge.

      1. Jenna Lee Avery

        Ah! That makes sense that it would change the set time in the fridge… I didn’t think of that! Although, I think this would be better than constantly prying the cream cheese from my beaters. haha 🙂 Either way, we love it! Thanks for your reply!

  2. Mo Jensen

    My daughter is 5 and ever since the pandemic started we’ve been baking a ton. She loves all of these because they not only taste great but they’re fun to make. Thanks a bunch for sharing!

  3. Debra S

    Please in future recipes Post the size of pan that you’re using. For example, how big is your tart pan? They come in many sizes. I started prepping this desert and have the crumb base in my tart pan and it looks like it may be too much for an 11 inch tart pan? So frustrating …

    1. Beyond Frosting

      Hi Debra, in the blog post it directly states: “For the pan, I used a 7inch by 11inch rectangle tart pan, but I am certain that my recipe will work in a 9inch or 10in round as well”

      But I can see that if you didn’t read the blog post, you missed this, and were looking for it in the recipe card, I’ll add it to the recipe card for future reference- thanks for pointing that out

    1. Beyond Frosting

      Hi Jane, yes it can. Thaw overnight in the refrigerator and I suggest to add the toppings (whipped cream and chocolate) before servings. I also like to place some plastic wrap directly on the surface of the mousse before I freeze.

Leave a Reply

Recipe rating

I accept the Privacy Policy

Subscribe to my newsletter and get my fav tips to take your cakes & cupcakes to the next level.