Mocha Mousse Tart is a rich, coffee/chocolate infused dessert that is a hit at any dinner party or special occasion. With a yummy chocolate biscuit base to top it off, who can resist!


  • 250g packet chocolate Scalliwag biscuits

  • 1/2 cup pecan nuts

  • 125g butter, melted

  • 1 egg, lightly beaten

  • cocoa powder, to serve

  • Mocha Mousse

  • 300g dark chocolate, chopped

  • 2 eggs, separated

  • 3 teaspoons instant coffee powder

  • 3/4 cup thickened cream, whipped

  • 1/2 cup caster sugar


  • 1.

    Preheat oven to 180C. Grease and line a 3cm deep, 24cm (base) loose-based fluted flan pan.

  • 2.

    Place biscuits and nuts into a food processor. Process to fine crumbs. Transfer to a bowl. Add butter and egg. Stir until well combined. Using your fingertips, press mixture over base and sides of prepared flan pan. Bake for 10 minutes. Set aside to cool.

  • 3.

    Make mousse: Place chocolate into a heatproof bowl over a saucepan of simmerin water. Heat, stirring constantly with a metal spoon, for 5 minutes or until melted. Remove from heat. Add egg yolks and coffee powder. Mix well. Set aside for 5 minutes to cool slightly. Fold through cream.

  • 4.

    Using an electric mixer, beat eggwhites to soft peaks. Add sugar, 1 tablespoon at a time, continuing to beat until meringue is thick and glossy. Fold into chocolate mixture. Spoon mousse into tart case. Smooth surface. Refrigerate for 4 hours or until set. Dust with cocoa powder just before serving.


From experience, try to make this recipe on the day it is to be served and eaten as making the day before causes the biscuit base to go soggy.

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