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Chocolate lovers will lose their minds over this indulgent Malted Chocolate Mousse Tart! Light and airy chocolate malt mousse is paired with a buttery Oreo crust, then topped with homemade whipped cream and chopped chocolate.
Malted Chocolate Mousse Tart
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?
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.
Where Can I Find Malt Powder?
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.
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.
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.
Malted Chocolate Mousse Tart
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 14
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Chocolate lovers will lose their minds over this indulgent Malted Chocolate Mousse Tart! Light and airy chocolate malt mousse is paired with a buttery Oreo crust, then topped with homemade whipped cream and chopped chocolate.
Ingredients
For the Oreo Cookie Crust
- 1 package Oreos cookies (14.3oz)
- 1/2 cup unsalted butter
For the Chocolate Malt Mousse
- 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
- 2–4 ounces Chocolate bar, chopped
Instructions
- In a food processor, grind up Oreos into a fine crumb.
- 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
- Pour the Oreo crumbs in the tart pan and use a spatula to press into the pan. Refrigerate crust until filling is ready.
- Remove cream cheese from refrigerator and beat on medium speed for two minutes until light and fluffy. Scrape down the sides of the bowl.
- 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.
- Next, add the malt powder and the granulated sugar to the cream cheese mix, beat on medium speed until well incorporated.
- Add 2 tablespoons of heavy whipping and beat on high speed for 2 minutes to incorporated additional air into the mousse.
- 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.
- 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.
- Use a sharp knife and chop chocolate bar into slivers and garnish the tart with the chopped chocolate.
Notes
- Makes 12-16 slices.
- 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 is estimated based off 12 slices.
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Keywords: chocolate tart, easy chocolate mousse, malted chocolate
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Made this for an office party and everyone raved about it. I used a 9′ round tart pan and while assembling it, I worried there would be too much crust for this size pan but it was fine. So creamy and delicious. It’s going to become my go-to party dessert.
★★★★★
Amazing Nora! Thank you so much!
Hey! I want to try this recipe and wondering if you think it would work in a pre-made Oreo pie crust? Would there be too much filling? Thank you!
It might be a little full but it should work!
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…
★★★★★
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.
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!
Of course! I hope you enjoyed this tart.
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!
★★★★★
I love that this has become a part of your routine, that’s so sweet! Thank you for sharing!