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The first time I tried chocolate mousse I was living in South Korea for the summer. I had made friends with a young French girl, who’s father was a pilot stationed in SK. At a sleepover, her mom brought out a Tupperware of creamy chocolate stuff. My American self proceeded to eat the entire thing not realizing it was “for the family.” In true French form, they were too polite to tell me to stop. The next day they taught me how to make it myself, and an obsession was born.
The real French version takes about 24 hours, and is quite the process. The version I’m using in this recipe is my simplified, two-ingredient chocolate mousse that even a kiddo can make. This is the filling I use for mini chocolate tarts, but don’t think that because it’s simplified it has less flavor!
These mini chocolate tarts have 3 main components: crust, chocolate mousse, chocolate frosting.
I use this pie crust recipe as the base of the tarts, because as I’ve said many times, it’s my favorite crust recipe. I see no reason to reinvent the wheel! Additionally, this recipe makes THREE GOSH DARN PIES for the work of one. You can freeze the dough for up to a few months if tightly wrapped.
Space saving tip: Before freezing extra dough, flatten it into 1/4 inch thin disks before wrapping with plastic wrap. This means you can fit them anywhere in the freezer, where real estate is hardest to find.
Below, I’m sharing my recipe for chocolate mousse, my go-to milk chocolate frosting, and how to assemble the mini chocolate tarts. I like to use bittersweet chocolate for the mousse, and keep my frosting sweet. If you’re not careful, this recipe can be intensely sweet and–for some–inedible. But, if that’s your style, then go for it! This is a judgment-free zone where you can be your most sugary self.
Mini Chocolate Tarts
- 1 Cup Chocolate Chips or Chopped Chocolate Pieces I like to use dark chocolate, but you can use whatever kind you like best. Even white!
- 1 Cup Heavy Whipping Cream
- 3 Cups Powdered Sugar
- 1/2 Cup Salted Butter room temperature
- 1/2 Cup Cocoa Powder
- 1/4 Cup Heavy Whipping Cream can sub a few TBS of milk or half and half.
- 1 tsp Vanilla Extract
- Prepare your favorite pie crust inside the cups of a mini muffin tin. Bake and cool.
- ***baking time on mini tart crusts may be less time than a whole pie crust. I generally cut the time by 5 minutes. Keep an eye on them and pull them out when they're golden brown.
- Beat 3/4 Cup heavy whipping cream until stiff peaks form.
- In a microwave safe bowl, microwave chocolate chips or pieces with 1/4 Cup of heavy cream at 30 second intervals, stirring in between.
- When chocolate is melted completely, and can be stirred smooth, slowly fold in the prepared whipped cream. Stir until perfectly smooth.
- Refrigerate for at least 1 hour
- Sift together powdered sugar and cocoa powder
- Beat 1/2 Cup butter for 2 minutes. Color should become pale and texture should be very fluffy.
- Alternately add in the sugar and cocoa mix, and the heavy cream. (1 Cup sugar mix, 1 TBS cream, and so on)
- Beat until well combined, and put into a pastry bag or ziploc bag.
Make the Tarts
- When the chocolate mousse is set, generously spoon it into the mini pie crusts, or you can pipe it in.
- Refrigerate the tarts for a few minutes to let the mousse set up again, as it will have warmed up during the piping.
- Pipe the chocolate frosting on top in your desired style. Top with nuts, coconut, or sprinkles for a special touch.
To learn the flower frosting technique, check out this video from Wilton. The lady explains it in really simple terms, you’ll be piping like a pro in no time. Amazon sells non pareils in all colors, so you can customize the middle of your flower. Some of my favorites…
As always, thanks for being here, I love my foodie tribe. Don’t forget to subscribe to my weekly recipe!